Instead of the traditional rolled flour dough, these pierogi are made with a soft potato dough that is pressed into shape.

My family usually eats plain pierogi, but you can also serve them with applesauce. You can also fry breadcrumbs in butter and sprinkle the mixture on top of the pierogi before serving.

Steps

1. Make the filling: Heat the oil in a sauté pan on medium-high heat. Add the chopped onion and cook until it just begins to brown. Stir the onion-and-oil mixture into the sauerkraut, and refrigerate until cool.
2. Make the dough: Boil the potatoes until they feel soft when poked with a fork, about 15 minutes. (The time depends on the size of your potatoes.) Press the potatoes through a ricer to get soft, confetti-like strands, then gently stir the flour and breadcrumbs into the potatoes to combine. Add the lightly beaten egg, stirring quickly if your potatoes are still warm. Season with salt to taste.
3. Assemble the pierogi: Grab pieces of dough that are slightly larger than a golf ball. (You can make your pierogi smaller or larger, though, depending on what you like.) Pat the dough into a circle that fits in the palm of a hand. Lay a tablespoon of the sauerkraut mixture in the center of the dough. (Or more or less, depending on the size of the pierogi. Just make sure the sauerkraut mixture doesn’t touch the circle’s edges.) Fold the dough in half to form a pocket, and press the edges together to seal.
4. Cook the pierogi: Boil the pierogi in salted water until they rise to the top of the pot, about 5 minutes. Remove the cooked pierogi from the hot water with a slotted spoon and place the pierogi on nonstick aluminum foil to dry. (You can also dab them with paper towels to remove excess water.)
5. Serve the pierogi: When ready to eat, add a tablespoon of butter or oil to a sauté pan and, over medium heat, fry the pierogi until golden on each side. Sprinkle with salt and pepper to taste while hot, then serve.