Sauerkraut Pierogi Filling

    20 minutes

    This is a delicious sauerkraut filling for pierogi, Polish savoury dumplings. The sour cream makes it a little unusual.

    18 people made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 1 cup chopped onion
    • 1 cup chopped mushrooms
    • 400g sauerkraut - drained, rinsed and minced
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 tablespoons sour cream

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large frypan, heat oil over a medium flame. Add onions and mushrooms and cook until tender but not brown. Stir in sauerkraut, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes. Remove from heat and stir in 2 tablespoons sour cream.

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    Reviews in English (16)


    In all the years I have been making Pierogi, I have never put sour cream in the filling. You can use mashed potatoes to hold the filling together. It makes it easier to work with.  -  06 Sep 2004  (Review from Allrecipes USA and Canada)


    I always add brown sugar to this (about 2 T, or more, depending on your own taste). It cuts the tartness of the sauerkraut, and really make the filling.  -  27 Oct 2007  (Review from Allrecipes USA and Canada)


    These were AWESOME!!! I love sauerkraut and just had to try these. 1/4 of the pierogis I boiled then fried and 1/4 of them I just fried. Hubby liked the boiled one but I liked just fried. I used a sour cream, lemon juice, garlic powder, onion powder, and dill weed dipping sauce.  -  19 Aug 2008  (Review from Allrecipes USA and Canada)