Pierogi or Polish Dumplings

For the dough you will need:

  • 3 eggs
  • 1 8 0z. container sour cream
  • 3 cups flour
  • 1/4 tsp. salt
  • 1 T. baking powder

Beat eggs and sour cream together. Add flour, salt, and baking powder. Turn dough out on a floured board or surface. Knead until dough is soft and smooth. Divide in half. Roll out each half to about 1/8 inch thick. With a floured biscuit cutter, cut rounds. Spoon filling onto center of rounds. Moisten edges of dough with water. Fold over each round until it resembles a crescent moon. Press edges with a fork. Bring a large pot of water to boil. Add the pierogi and cook until tender about 3-5 minutes. They will float to top.

*You can add any filling you desire. The tradition though is either potato or sauerkraut.

Potato filling:

  • 1 1/2 T. butter
  • 1/4 cup chopped onion
  • 1 cup cold mashed potatoes
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Melt butter in skillet. Add onion and cook until translucent. Stir in potatoes and spices.

Sauerkraut filling:

  • 1 T. butter
  • 2 1/2 T. chopped onion
  • 3/4 cup sauerkraut, squeezed dry and chopped
  • 1/8 tsp. each salt and pepper

Melt butter in skillet. Add onion and cook until translucent. Add spices and sauerkraut.