Ingredients:

• 2 tablespoons butter
• ⅓ cup chopped onion
• 1 ½ cups sauerkraut, drained and minced
• salt and pepper to taste

• 3 tablespoons butter
• ½ cup chopped onion
• 2 cups cold mashed potatoes
• 1 teaspoon salt
• 1 teaspoon white pepper

• 1 (8 ounce) container sour cream
• 3 large eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt

Cooking Instructions:

1. Gather all ingredients.
2. 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.
3. 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.
4. 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.
5. Knead dough on a lightly floured surface until firm and smooth.
6. 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.
7. Moisten edges with water, fold over, and press with a fork to seal. Roll and fill remaining dough half with sauerkraut filling.
8. 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.
9. Enjoy!

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