Pierogi (Polish Dumplings)

Instructions

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

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

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

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

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

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

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

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

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

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

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

12- Cut into 3 inch rounds using a biscuit cutter.

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

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

15- Repeat procedure with the remaining dough and the sauerkraut filling.

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

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

18- Remove with a slotted spoon.