Kielbasa, Sauerkraut, and Potato Pierogies
INGREDIENTS
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2 large eggs
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1/2 cup whole milk
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1/4 cup sour cream
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2 teaspoons kosher salt
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4 cups all-purpose flour, divided, plus more for surface
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12 ounces Yukon Gold potatoes (about 2 medium), peeled, cut into 1-inch pieces
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Kosher salt
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12 ounces kielbasa, casings removed, cut into 1/2-inch pieces
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2 tablespoons olive oil
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1/2 teaspoon caraway seeds
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2/3 cup drained sauerkraut
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Cornstarch (for dusting)
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All-purpose flour (for dusting)
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1 large egg, beaten to blend
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Kosher salt
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1/2 cup (1 stick) unsalted butter, divided
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Caramelized onions and sour cream (for serving)
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A 3 1/4-inch round cutter
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