Sauerkraut Filling:

2 tablespoons butter

1/3 cup chopped onion

1 ½ cups sauerkraut, drained and minced

salt and pepper to taste

Potato Filling:

3 tablespoons butter

1/2 cup chopped onion

2 cups cold mashed potatoes

1 teaspoon salt

1 teaspoon white pepper

Dough:

1 (8 ounce) container sour cream

3 large eggs

3 cups all purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

Directions:

Make sauerkraut filling:

Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add sauerkraut and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper, then remove to a plate to cool.

Make potato filling:

Melt butter in the same skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Stir in mashed potatoes, salt, and white pepper. Remove from heat.

Make dough:

Beat together sour cream and eggs in a large bowl until smooth. Sift flour, baking powder, and salt into a separate bowl; stir into sour cream mixture until dough comes together. Knead dough on a lightly floured surface until firm and smooth. Divide 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 potato filling into the center of each round. Moisten edges with water, fold over, and press with a fork to seal. Roll and fill remaining dough half with sauerkraut filling. Bring a large pot of lightly salted water to a boil. Add pierogies in batches to boiling water and cook until they float to the top, 3 to 5 minutes. Remove with a slotted spoon.

At this point you can serve them this way. You can let them cool and then freeze them for another time. You can also give them a quick saute in some butter with some sliced onions and then serve. Have a bowl of sour cream with some snipped chives in it and another bowl of applesauce to enjoy with your Pierogi!