Pierogi (Polish Dumplings)

• Butter2 tbs
• Chopped Onion1/3 cup
• Sauerkraut1 1/2 cups
• Butter3 tbs
• Chopped Onion1/2 cup
• Potatoes2 cups
• Eggs3
• Sour Cream1 pot
• Flour3 cups
• Salt1/4 tsp
• Baking Powder1 tbs

Instructions

1. 1

   To prepare the sauerkraut filling, melt the butter in a skillet over medium heat.

2. 2

   Stir in the onion, and cook until translucent, about 5 minutes.

3. 3

   Add the drained sauerkraut and cook for an additional 5 minutes.

4. 4

   Season to taste with salt and pepper, then remove to a plate to cool.

5. 5

   For the mashed potato filling, melt the butter in a skillet over medium heat.

6. 6

   Stir in the onion, and cook until translucent, about 5 minutes.

7. 7

   Stir into the mashed potatoes, and season with salt and white pepper.

8. 8

   To make the dough, beat together the eggs and sour cream until smooth.

9. 9

   Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together.

10. 10

    Knead the dough on a lightly floured surface until firm and smooth.

11. 11

    Divide the dough in half, then roll out one half to 1/8 inch thickness.

12. 12

    Cut into 3 inch rounds using a biscuit cutter.

13. 13

    Place a small spoonful of the mashed potato filling into the center of each round.

14. 14

    Moisten the edges with water, fold over, and press together with a fork to seal.

15. 15

    Repeat procedure with the remaining dough and the sauerkraut filling.

16. 16

    Bring a large pot of lightly salted water to a boil.

17. 17

    Add perogies and cook for 3 to 5 minutes or until pierogi float to the top.

18. 18

    Remove with a slotted spoon.