Potato Pierogi with Sauerkraut and Golden Onions

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.