Potato-Sauerkraut Pierogi

Name: Potato-Sauerkraut Pierogi
Yield: Serves 4 to 6 (Makes about 30 pierogi)
Ingredients: 1 pound, russet potatoes, peeled and sliced 1/2 inch thick; 1/2 teaspoon, table salt, plus extra for boiling; 1 1/4 cups, sauerkraut, drained and chopped fine; 2 tablespoons, unsalted butter; 2 1/2 cups (13 3/4 ounces), bread flour; 1 teaspoon, baking powder; 1/2 teaspoon, table salt; 1 cup, sour cream; 1 , large egg plus 1 large egg yolk; 4 tablespoons, unsalted butter; 1 , large onion, chopped fine; 1/4 teaspoon, white pepper; 1/2 teaspoon, salt

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Appears in Cook's Country February/March 2016

We scoured Pittsburgh’s Polish Hill neighborhood for the secrets to these popular potato-stuffed boiled dumplings.

SERVES4 to 6 (Makes about 30 pierogi)

TIME2¼ hours, plus 30 minutes chilling

WHY THIS RECIPE WORKS

The authentic recipe we tried for these Polish dumplings (traditionally stuffed with a mixture of mashed potatoes and cheese or sauerkraut) called for a mix of all-purpose and semolina flours, and the dumplings couldn’t have been better. Bu...

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