Pierogies - Poland

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place potatoes in a large pot. Cover with water. Simmer until fork tender, about 15 minutes. Drain and mash. Refrigerate until cool.

Step 2

Warm oil in a skillet over medium heat. Add onion and sauté until tender. Let cool.

Step 3

Strain and rinse sauerkraut. Add onions, sauerkraut, and cheese to chilled potatoes. Stir.

Step 4

Combine four and salt in a large bowl. Add egg. Stir. Gradually add 3/4 to 1 cup hot water, mixing dough until sticky and well-combined. Refrigerate dough one hour.

Step 5

Bring pot of water to a boil. Transfer dough to floured surface and flip to coat. Gently knead. Roll out to 1/8"thickness. Cut into circles. Place 1 Tbsp. potato filling on one side. Fold circle and pinch to seal.

Step 6

Drop pierogies into the water, six at time. Gently stir to prevent sticking. When they float, remove using a slotted spoon. Place on a buttered plate. Lightly drizzle with melted butter to prevent sticking. Cool five minutes.

Step 7

Melt one tbsp butter in large skillet over medium heat. Add pierogies in a single layer. Let cook 2-3 minutes, until lightly browned on the edges. Flip and repeat. Remove. Serve with butter, applesauce, or sour cream. Enjoy!