3 tablespoons butter
1/2 cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained ,rinsed and minced
3 cups all-purpose flour
1 (8 ounce) container sour cream
1/4 teaspoon salt
1 tablespoon baking powder
melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth.
I use a mixer with dough hook…cause I be lazy. Mom did it by hand (her problem not mine) I will place my dough in a covered bowl and refrigerate a bit after preparing ….it rolls out easier.
Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter (I use a drinking glass as my cutter ).
Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
Bring a large pot of lightly salted water to a boil. Add pierogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Allow cooked pierogies to cool a bit and you can eat as you have boiled them….OR fry them with butter and chopped onion for a more savory munch. I have watched them served with gravy….dipped in different sauces or just plated right after boiling. Either way you choose to serve them, they are great. I will lay my pierogies on a wax paper and place in freezer bags to make them easy to use later when I am taking from the freezer to the pan. I like mine fried with chopped onion and butter. Served with a touch of sour cream.