Pierogies with Caramelized Kraut and Lemon Dill Yogurt

Directions

To make the Pierogies

1. TO MAKE the dough, mix the flour, salt, melted butter, yogurt and egg. Knead the dough until it comes together and isn't sticky. Cover and let sit for 30 minutes.

2. TO MAKE the filling, boil the potatoes until tender and drain. Mash with the cheddar cheese and room temperature butter. Season to taste with salt and pepper.

3. ROLL the dough out onto a floured surface to ⅛-inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of potato filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air.

4. BOIL pierogies for 1-2 minutes, or until they float. Transfer to pan with butter and cook until slightly golden.

5. SERVE with Caramelized Sauerkraut and Lemon Dill Yogurt.

To make the Caramelized Sauerkraut

1. DRAIN the sauerkraut and squeeze out as much liquid as possible.

2. CARAMELIZE the sauerkraut in the butter in a pan over medium heat, deglazing with water as necessary, until golden brown and frizzled.

To make the Lemon Dill Yogurt

1. WHISK all together until smooth.