Pierogi (Polish Dumplings)

Directions

• Make sauerkraut filling: melt 0.027 kg butter in a skillet over medium heat, add 0.33 cup chopped onion and cook until translucent (~5 minutes), add drained 1.5 cup sauerkraut and cook ~5 more minutes, season with salt and pepper and remove to cool.
• Make mashed potato filling: melt 0.045 kg butter in a skillet over medium heat, add 0.5 cup chopped onion and cook until translucent (~5 minutes), stir into mashed 2.0 cups potatoes and season with salt and white pepper.
• Make dough: beat together 3.0 pcs eggs and 1.0 pot sour cream until smooth; sift together 3.0 cup flour, 0.25 tsp salt, and 1.0 tbsp baking powder and stir into sour cream mixture until dough forms.
• Knead dough on a lightly floured surface until firm and smooth, divide in half and roll one half to 1/8 inch thickness, cut into 3 inch rounds.
• Assemble pierogi: place a small spoonful of mashed potato filling in center of each round, moisten edges with water, fold over and press with a fork to seal; repeat and also fill some with sauerkraut filling.
• Cook pierogi: bring a large pot of lightly salted water to a boil, add pierogi and cook 3–5 minutes or until they float, remove with a slotted spoon.