Kielbasa, Sauerkraut, and Potato Pierogies

Name: Kielbasa, Sauerkraut, and Potato Pierogies
Yield: Makes about 50 Servings
Ingredients: 2 large eggs; ½ cup whole milk; ¼ cup sour cream; 2 teaspoons kosher salt; 4 cups all-purpose flour, divided, plus more for surface; 12 ounces Yukon Gold potatoes (about 2 medium), peeled, cut into 1-inch pieces; Kosher salt; 12 ounces kielbasa, casings removed, cut into ½-inch pieces; 2 tablespoons olive oil; ½ teaspoon caraway seeds; ⅔ cup drained sauerkraut; Cornstarch (for dusting); All-purpose flour (for dusting); 1 large egg, beaten to blend; Kosher salt; ½ cup (1 stick) unsalted butter, divided; Caramelized onions and sour cream (for serving); A 3¼-inch round cutter

By Claire SaffitzPhotography by Alex Lau

April 13, 2016

Image may contain Ravioli Food Pasta Dish and Meal

Alex Lau

Why choose between boiled or fried? The key to these pierogies is doing both. The egg in the dough and dusting of cornstarch mean they get crisp in the pan, while boiling alone renders them chewy. If you want to have a pierogi party, check out three other fillings for Beef, Onion, and Cheddar Pierogies, Bacon, Mushroom, and Spinach Pierogies, and Cottage Cheese and Blueberry Pierogies.

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