Bacon and Sauerkraut Dumplings

    1 hour 5 minutes

    This is a great Eastern European recipe for filled dumplings called pierogi. Top cooked pierogi with sauteed onions and melted butter. These also freeze well - just double the boiling time.

    11 people made this

    Serves: 30 

    • 2 slices bacon
    • 550g sauerkraut, drained and rinsed
    • 1 teaspoon onion powder
    • 3 eggs
    • 1/4 cup (65ml) light cream
    • 1/2 teaspoon salt
    • 3/4 cup (190ml) milk
    • 65g butter, softened
    • 5 1/2 cups (700g) plain flour
    • 65g butter, melted
    • 1 egg, beaten

    Preparation:1hour  ›  Cook:5min  ›  Ready in:1hour5min 

    1. Place bacon in a large, deep frypan. Cook over medium high heat until evenly brown. Drain, reserving fat, crumble and set aside.
    2. In medium bowl combine sauerkraut, onion powder, crumbled bacon and 3 tablespoons bacon fat. Stir well; set aside.
    3. In large bowl, beat together 3 eggs, light cream, salt, milk and 65g butter with electric mixer. Stir in flour to form a soft dough. Cover and let rest 5 minutes in a warm place. Grease hands and dough with butter and knead on a floured surface 10 minutes. Divide dough into 4 sections and grease each with butter to prevent drying out.
    4. Melt remaining 65g butter, beat remaining egg, combine egg and butter and set aside. Roll out a section of dough to a thickness of 3mm. Cut out 10cm circles with round cutter. Place one tablespoon sauerkraut filling in the center of each circle, brush the edges of the circle with the butter and egg mixture, fold in half and press edges together to seal. Repeat with remaining sections of dough.
    5. Bring a large pot of water to a boil. Cook the pierogis in small batches for 5 minutes, or until they float to the top.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (10)


    I hate pierogi. I don't know what compelled me to make this recipe. I figured I would try it, maybe it would be good for pierogi. Turns out it was good in general! I will now call these 'fun little pockets of happy goodness'.I did end up with extra dough. I don't mind though, I'm going to play with stuffing it with all kinds of food, including fruits and meats, try pan frying it after boiling it. This has huge potential.  -  28 May 2009  (Review from Allrecipes USA and Canada)


    I used to eat the store-bought, but I can make a large batch of these, freeze them, and save $$$  -  26 Jun 2001  (Review from Allrecipes USA and Canada)


    I filled them with mashed potatoes and cheese. Delicious both ways!  -  04 Apr 2002  (Review from Allrecipes USA and Canada)