Instruction

• To prepare the sauerkraut filling, melt the butter in a skillet over medium heat
• Stir in the onion, and cook until translucent, about 5 minutes
• Add the drained sauerkraut and cook for an additional 5 minutes
• Season to taste with salt and pepper, then remove to a plate to cool
• For the mashed potato filling, melt the butter in a skillet over medium heat
• Stir in the onion, and cook until translucent, about 5 minutes
• Stir into the mashed potatoes, and season with salt and white pepper
• To make the dough, beat together the eggs and sour cream until smooth
• Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together
• Knead the dough on a lightly floured surface until firm and smooth
• Divide the 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 the mashed potato filling into the center of each round
• Moisten the edges with water, fold over, and press together with a fork to seal
• Repeat procedure with the remaining dough and the sauerkraut filling
• Bring a large pot of lightly salted water to a boil
• Add perogies and cook for 3 to 5 minutes or until pierogi float to the top
• Remove with a slotted spoon