This recipe for Polish dumplings is perfect for all year long. While some work is involved to make these treats, they taste so delicious you won’t mind. Fry them in butter with sauteed mushrooms and onions or boil them and serve with sour cream. Yum!

Ingredients

This recipe makes 4 dozen pierogi.

Potato Filling:
● 3 tablespoons butter
● 3/4 cup chopped onion
● 2 1/2 cups cold mashed potatoes
● Salt to your liking
● Black pepper to your liking

Dough:
● 1 – 8 oz. container of sour cream
● 3 large eggs
● 3 cups all-purpose flour
● 1 tablespoon baking powder
● ¼ teaspoon salt

Instructions

Note: You can make the filling the night before and remove it from the refrigerator one hour before you make the dough to save time.

1. Gather ingredients.
2. Make your potato filling by melting butter over medium heat. Cook and stir your onion in hot butter for about five minutes. Stir in your mashed potatoes and season with salt and pepper to taste. Remove from the heat.
3. Make your dough: Beat eggs and sour cream until smooth. Sift your baking powder, flour, and salt in a separate bowl. Stir your sour cream mixture to make the dough come together well.
4. Lightly flour your surface before kneading your dough until it’s smooth and firm.
5. Divide the dough mixture in half and roll it out to your preferred thickness (recommended ¼ – ⅛” thickness).
6. Cut into three-inch rounds and place a spoonful of potato filling into the center of each of these rounds.
7. To close, moisten its edges with water and press to seal with a fork.
8. Cook to your liking whether boiling in lightly salted water or frying in butter with mushrooms, onions, or other toppings.