Name: Pierogi (Potato and Mushroom Sauerkraut)
Ingredients: 1/4 cup canola oil; 2 pounds sweet onions (Vidalia or Walla Walla), diced medium; 1 1/2 pounds Yukon Gold potatoes, peeled and sliced, cut into 3/4-inch chunks; 1/4 cup canola oil; 1 small onion, finely chopped; 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 tablespoons nonhydrogenated margarine (or 1/4 cup canola oil and 1/4 teaspoon salt); 10 ounces mushrooms, sliced (about 3 cups); 2 cups sauerkraut; 1/4 teaspoon pepper; 1 cup warm water; 3 tablespoons canola oil; 3 cups all-purpose flour, divided, plus a little extra for sprinkling; 3/4 teaspoon salt; Applesauce

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Pierogi (Potato and Mushroom Sauerkraut)Isa Chandra Moskowitz

Everyone's favorite Polish dumpling. Toothsome, warm, soft, and smothered in caramelized onions—yep, that's the stuff! In NYC, pierogi are a brunch staple. Our Polish diners are a disappearing breed, but you can live the life in your own kitchen.

This is one of those time-consuming recipes that will change your life. If you make them once and know what to expect, the next time you make them won't be such a big deal. Because theh ingredients are so simple and unadulterated, choose good-quality, organic potatoes whose flavor packs the most punch.

Note:

If it's very hot in your kitchen there's a chance that the circles will stick together. Sprinkle them with fl our and make sure they don't get wet to prevent sticking. If they do stick, you can roll them out and try again.

Recipe notes

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