Saurkraut Pierogi

• Saurkraut Filling, Polish
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cups best quality saurkraut, drained and chopped
• 1/2 teaspoon kosher salt, more to taste
• grindings of black pepper, more to taste
• Dough
• 3 eggs
• 1-8 ounces container sour cream
• 3 cups all purpose un-bleached flour
• 1 sprig baking powder
• 1/2 teaspoon salt

1. Heat oil in a skillet over medium-high heat and saute onion until just starting to get some color. Add saurkraut, salt, pepper, and saute for another 2-5 minutes. Taste and correct for seasoning. Set aside to cool
2. In a bowl, beat eggs and sour cream until smooth. Sift flour, baking powder, and salt into sour cream mixture and mix until dough comes together.
3. Knead on lightly floured board until firm and smooth. Wrap in plastic and chill for 30 minutes.
4. Divide dough in half and roll our to 1/8" thick and cut into 3-4" circles. Sometimes, cut squares to not waste any dough. Place a tablespoon or so of filling into each round and seal with wet fingers.
5. Bring a large pot of water to boil and cook pierogi a few at a time, until the rise to to top. Then pan fry them in some butter. Serve with sour cream or applesauce.

filling, olive oil, onion, quality saurkraut, kosher salt, grindings of black pepper, dough, eggs, sour cream, flour, baking powder, salt

Taken from food52.com/recipes/10885-saurkraut-pierogi (may not work)