Instructions
Follow the steps and taste along the way.
Cook the potatoes and prepare the sauerkraut
Cut the potatoes into evenly sized pieces and cook in unsalted water for 15–18 minutes, until easily mashed. Meanwhile, finely chop 100 g of onion. Heat 15 ml of oil in a pan and sauté the onion for 5 minutes until translucent. Add the sauerkraut, caraway seeds, and pepper. Cook for another 8 minutes to evaporate excess liquid. Leave the sauerkraut to cool.
Make the dough and let it rest
Mix the flour with 4 g of salt. Pour in 210 ml of lukewarm water and 10 ml of oil, then knead for 7–8 minutes until the dough is smooth and elastic. Cover it with a bowl and leave to rest at room temperature for 20 minutes.
Finish the filling
Drain the cooked potatoes and mash until smooth. Stir in the cooled sauerkraut mixture and 1 g of salt. The filling should hold its shape and not be watery; if there is still visible liquid in the pan, cook the sauerkraut for a little longer before mixing it in.
Shape the pierogi
Divide the dough into two portions. Roll each portion out on a floured board to a thickness of about 2 mm, then cut out circles 8 cm in diameter. Place about 20 g of filling in the center of each circle, fold it into a half-moon, and press the edges firmly together with your fingers or a fork. Place the finished pierogi on a floured board.
Cook the pierogi and sauté the onions
Cut the remaining 150 g of onion into thin half-moons. Heat 15 ml of oil in a pan and sauté the onion over medium heat for 10–12 minutes, until softened and golden at the edges. In a large pot, bring 3 l of water with 8 g of salt to a boil, about 100 °C. Cook the pierogi in batches; once they float to the surface, cook them for another 2 minutes, then remove with a slotted spoon. Serve hot with the onions.
