Ingredients
- 2 tbs Butter
- 1 cup Chopped Onion
- 1 cups Sauerkraut
- 3 tbs Butter
- 1 cup Chopped Onion
- 2 cups Potatoes
- 3 Eggs
- 1 pot Sour Cream
- 3 cups Flour
- 1 tsp Salt
- 1 tbs Baking Powder
Instructions
5 steps · ~44 minutes total
Step 1
To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
8 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 2
For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
8 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 3
To 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. Knead 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.
8 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 4
Place 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. Repeat procedure with the remaining dough and the sauerkraut filling.
10 minutesThe dough is ready when it springs back slightly when poked.Step 5
Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 5 days in an airtight container
Freezer
Up to 3 months — thaw overnight in fridge
Bring to room temperature before serving for best flavor and texture.
What to Serve With
Complete your polish meal with these perfect pairings:
About This Dish
Pierogi (Polish Dumplings) is a beloved dish from Polish cuisine, originating in Poland. With a total preparation time of about 25 minutes, it's a quick and easy option for any day of the week.
Polish cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated hard difficulty and uses 11 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
The best way to cook pierogi is by boiling them until they float, which usually takes about 3-5 minutes. You can also pan-fry them in butter after boiling for a crispy texture.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
