Recipe Details
Ingredients
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2tablespoonsbutter
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⅓cupchopped onion
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1 ½cupssauerkraut, drained and minced
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salt and pepper to taste
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3tablespoonsbutter
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½cupchopped onion
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2cupscold mashed potatoes
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1teaspoonsalt
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1teaspoonwhite pepper
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1(8 ounce) containersour cream
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3largeeggs
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3cupsall-purpose flour
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1tablespoonbaking powder
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¼teaspoonsalt
Cooking Directions
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Gather all ingredients.
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Make sauerkraut filling: Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add sauerkraut and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper, then remove to a plate to cool.
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Make potato filling: Melt butter in the same skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Stir in mashed potatoes, salt, and white pepper. Remove from heat.
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Make dough: Beat together sour cream and eggs in a large bowl until smooth. Sift flour, baking powder, and salt into a separate bowl; stir into sour cream mixture until dough comes together.
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Knead dough on a lightly floured surface until firm and smooth.
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Divide dough in half, then roll out one half to 1/8-inch thickness. Cut into 3-inch rounds using a biscuit cutter. Place a small spoonful of potato filling into the center of each round.
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Moisten edges with water, fold over, and press with a fork to seal. Roll and fill remaining dough half with sauerkraut filling.
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Bring a large pot of lightly salted water to a boil. Add pierogies in batches to boiling water and cook until they float to the top, 3 to 5 minutes. Remove with a slotted spoon.
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Enjoy!
Recipe Tip
To save time, you can make the filling the night before and remove it from the refrigerator 1 hour before making the dough.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories253 | |
% Daily Value * | |
Total Fat 11g |
14% |
Saturated Fat 6g |
30% |
Cholesterol 68mg |
23% |
Sodium 698mg |
30% |
Total Carbohydrate 33g |
12% |
Dietary Fiber 2g |
8% |
Total Sugars 2g |
|
Protein 6g |
13% |
Vitamin C 6mg |
7% |
Calcium 119mg |
9% |
Iron 2mg |
12% |
Potassium 231mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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