Instructions
To prepare the Sauerkraut Filling: In a heavy-bottomed skillet, melt 2 tablespoons of unsalted European-style butter over medium-low heat. Add 1/3 cup of finely diced sweet onion. Sauté slowly, stirring occasionally, for 10-15 minutes until the onion is deeply golden and caramelized, not just translucent. Add 1.5 cups of gently rinsed and well-drained artisanal sauerkraut, 1 tablespoon of dry white wine or apple cider vinegar (if using), and 1/4 teaspoon of caraway seeds (if using). Cook for an additional 8-10 minutes, stirring occasionally, until the liquid has evaporated and the flavors have melded. Season generously to taste with fine sea salt and freshly ground black pepper. Remove the sauerkraut filling to a plate and allow it to cool completely to room temperature.
To prepare the Mashed Potato Filling: In a clean skillet, melt 3 tablespoons of unsalted European-style butter over medium-low heat. Add 1/2 cup of finely diced sweet onion. Sauté slowly, stirring occasionally, for 15-20 minutes until the onion is deeply golden brown and intensely sweet. In a large bowl, combine the 2 cups of riced Russet or Yukon Gold potatoes (ensure they are very dry before ricing for a fluffy texture). Stir in the caramelized onion and butter, 2 tablespoons of full-fat sour cream or cream cheese, and a pinch of freshly grated nutmeg. Season generously to taste with fine sea salt and freshly ground white pepper. Mix gently to combine, ensuring not to overwork the potatoes. Allow the filling to cool completely to room temperature.
To make the Dough: In a medium bowl, lightly whisk the 3 large free-range eggs and 1 cup of full-fat sour cream until smooth and well combined. In a separate, larger bowl, sift together 3 cups of unbleached all-purpose flour, 1/4 teaspoon of fine sea salt, and 1 tablespoon of baking powder. Gradually add the sifted dry ingredients to the wet sour cream mixture, mixing with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured clean work surface. Knead the dough for 7-10 minutes, adding minimal flour as needed, until it is firm, smooth, and elastic. The dough should feel soft but not sticky. Cover the dough tightly with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes; this allows the gluten to relax, making the dough easier to roll.
To Assemble the Pierogi: Divide the rested dough into two equal halves. Lightly flour your work surface and a rolling pin. Take one half of the dough and roll it out evenly to a thickness of approximately 1/16 to 1/8 inch – aim for thinness for a delicate dumpling. Use a 3-inch round biscuit cutter (or a glass rim) to cut the rolled dough into circles. Gather dough scraps, re-knead gently, and re-roll once if desired. Place a small spoonful (about 1 to 1.5 teaspoons) of the mashed potato filling into the center of each dough round. Dip your finger in water and lightly moisten the edges of the dough round. Fold the dough round in half, carefully enclosing the filling. Press the edges together firmly with your fingertips to create a seal, then crimp the edges with the tines of a fork to ensure they are completely sealed and to create an attractive pattern. Repeat this process for all remaining dough rounds using the potato filling. Repeat the entire rolling, filling, and sealing process with the second half of the dough, using the sauerkraut filling.
To Cook the Pierogi: Bring a large pot of generously salted water (like pasta water) to a rolling boil. Carefully add the pierogi to the boiling water, working in batches to avoid overcrowding (this is crucial for even cooking). The water should return to a gentle simmer after adding pierogi. Cook the pierogi for 3 to 5 minutes, or until they float to the top of the water. Once they float, allow them to simmer gently for an additional 1-2 minutes to ensure they are cooked through. Use a slotted spoon to carefully remove the cooked pierogi from the water. Immediately transfer them to a bowl and toss gently with a drizzle of melted unsalted European-style butter to prevent them from sticking together.
To Serve (Recommended Elevated Finish): For a truly exceptional pierogi experience, pan-fry the boiled pierogi. In a large skillet, melt 2 tablespoons of unsalted European-style butter over medium heat until fragrant and lightly browned. Add a batch of boiled pierogi in a single layer and pan-fry for 3-5 minutes per side, turning once, until they are beautifully golden brown and slightly crispy. Repeat with remaining pierogi, adding more butter as needed. Serve the pan-fried pierogi hot, garnished generously with extra caramelized onions (if you made more), crispy bacon lardons, a sprinkle of fresh dill or chives, and a dollop of extra full-fat sour cream or crème fraîche on the side. The contrast of the crispy exterior and tender interior, along with the rich toppings, elevates this dish significantly.