Polish · side

Pierogi (Polish Dumplings)

Name: Pierogi (Polish Dumplings)
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 tbs Butter; 1/3 cup Chopped Onion; 1 1/2 cups Sauerkraut; 3 tbs Butter; 1/2 cup Chopped Onion; 2 cups Potatoes; 3 Eggs; 1 pot Sour Cream; 3 cups Flour; 1/4 tsp Salt; 1 tbs Baking Powder

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Butter2 tbsp
Chopped Onion⅓ cup
Sauerkraut1.5 cups
Butter3 tbsp
Chopped Onion½ cup
Potatoes2 cups
Eggs3
Sour Cream1
Flour3 cups
Salt¼ tsp
Baking Powder1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

1
To prepare the sauerkraut filling, 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.
2
For the mashed potato filling, 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.
3
To make the dough, 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. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.

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