Pierogi (Polish Dumplings) Recipe

For the sauerkraut filling, melt the 2 tablespoons of butter in a skillet over medium heat. Stir in the chopped onion and cook until it's softened and translucent, about 5 minutes.

Add the drained sauerkraut and continue to cook for another 5 minutes. Season with salt and pepper to taste, then transfer the filling to a plate to cool completely.

For the dough, beat the 3 eggs and 1 cup of sour cream together in a bowl until smooth. In a separate bowl, sift the 3 cups of flour, 1/4 teaspoon of salt, and 1 tablespoon of baking powder. Gradually stir the dry ingredients into the sour cream mixture until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead it until it's firm and smooth. Divide the dough in half. Take one half and roll it out to about 1/8 inch thickness. Use a 3-inch biscuit cutter to cut out rounds.