About this recipe:These Polish dumplings feature traditional potato and sauerkraut fillings; they're a perfect way to use leftover mash. Hearty winter fare!
50g chopped onion
200g sauerkraut, drained and minced
salt and pepper to taste
75g chopped onion
425g cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
225ml soured cream
375g plain flour
1/4 teaspoon salt
1 tablespoon baking powder
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Method Prep:30min › Cook:30min › Ready in:1hr
To prepare the sauerkraut filling, melt the butter in a frying pan 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.
For the mashed potato filling, melt the butter in a frying pan 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. Remove from heat.
To make the dough, beat together the eggs and soured cream until smooth. Sift together the flour, salt and baking powder; stir into the soured 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 .25cm thickness. Cut into 7cm rounds using a scone cutter.
Place a small spoonful of the mashed potato filling into the centre 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 the boil. Add pierogi and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
If you're not going to eat all of the pierogi in one go, freeze some just before boiling. When you're ready to use them, simply place them in boiling water straight from the freezer!