Pierogi (Polish Dumplings)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1To prepare the sauerkraut filling, let the butter melt in a skillet over medium heat. Stir through the onion, and cook until translucent, about 5 minutes.
2. 2Add the drained sauerkraut and leave to cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
3. 3For the mashed potato filling, let the butter melt in a skillet over medium heat. Stir through the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
4. 4To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together.
5. 5Work the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
6. 6Lay the a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal.
7. 7Repeat procedure with the remaining dough and the sauerkraut filling.
8. 8Bring a large pot of lightly salted water to a boil. Add perogies and leave to cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.