Potato and Sauerkraut Dumplings with Caramelised Onions
Inspired by techniques from America's Test Kitchen and Serious Eats.
A soft sour-cream dough is filled with riced potato beaten with chopped sauerkraut and butter, boiled until the dumplings float, then turned in a pan of slow-cooked golden onions and served with sour cream and chives.
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Method
- 1
Make the dough. Mix flour, salt, egg, sour cream and butter into a soft dough, knead briefly and rest 30 minutes.
- 2
Make the filling. Boil and rice the potatoes, then beat in the sauerkraut, butter, white pepper and salt and chill.
- 3
Cook the onions. Cook the onion slowly in butter for 15-20 minutes until deep golden.
- 4
Shape. Roll the dough thin, cut rounds, fill and pinch into sealed half-moons.
- 5
Boil. Cook in batches in unsalted boiling water until they float, then 2-3 minutes more.
- 6
Fry and serve. Turn the pierogi in the onion pan with a splash of cooking water until golden, and serve with sour cream and chives.
Storage
Refrigerate cooked pierogi up to 3 days and pan-fry to reheat until piping hot. Freeze uncooked pierogi up to 3 months and boil from frozen. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium saucepan
- colander
- potato ricer or masher
- large bowl
- shallow dish
- rolling pin
- 7.5 cm round cutter or a glass
- 2 trays and a clean tea towel
- large wide pan or stockpot
- slotted spoon or spider
- large frying pan (30 cm, nonstick)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 714 kcal |
| Protein | 14.6 g |
| Carbohydrate | 87.7 g |
| of which sugars | 6.8 g |
| of which free sugars | 0 g |
| Fat | 34.5 g |
| of which saturates | 19.6 g |
| Fibre | 6.6 g |
| Salt | 1.84 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
