Pierogi (Polish Dumplings) (Polish Side)

To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for 5 more 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 skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the mashed potatoes and season with salt and white pepper.

To make the dough, beat the eggs and sour cream until smooth. Sift together the flour, salt and baking powder; Add sour 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 1/8-inch thickness. Cut into 3-inch slices with a cookie cutter.

Place a small spoonful of the mashed potato filling in the center of each round. Moisten the edges with water, fold and press with a fork to seal. Repeat the procedure with the remaining dough and sauerkraut filling.

Bring a large pot of lightly salted water to a boil. Add the perogies and cook for 3 to 5 minutes or until the pierogi float to the surface. Remove with a slotted spoon.

foods：
2 tablespoons of butter
1/3 cup chopped onion
1 1/2 cups sauerkraut
3 tablespoons of butter
1/2 cup chopped onion
2 cups of potatoes
3 eggs
1 jar of sour cream
3 cups of flour
1/4 teaspoon salt
1 tablespoon baking powder