Sauerkraut Pierogi (Polish Dumplings)

    45 minutes

    Pierogis do take a bit of work but they are divine when fried in some butter and onions or served with sour cream.

    332 people made this

    Serves: 12 

    • For the sauerkraut filling
    • 2 tablespoons butter
    • 1 small brown onion, chopped finely
    • 1 1/2 cups sauerkraut, drained and chopped finely
    • For the potato filling
    • 20g butter
    • 1 small brown onion, chopped finely
    • 2 cups cold mashed potatoes
    • 1 teaspoon salt
    • 1 teaspoon white pepper
    • For the dough
    • 3 eggs
    • 250g sour cream
    • 3 cups (450g) plain flour
    • 1/4 teaspoon salt
    • 1 tablespoon baking powder

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. For the sauerkraut filling: melt the butter in a medium frying pan over medium heat. Cook the onion, stirring, about 5 minutes or until soft. Add the drained sauerkraut and cook for 5 minutes. Season to taste with salt and pepper; transfer to a bowl. Cool.
    2. For the potato filling: melt the butter in the same pan over medium heat. Cook the onion, stirring, about 5 minutes or until soft. Stir into the mashed potatoes; season with to taste with salt and pepper.
    3. For the dough: beat together the eggs and sour cream in a large bowl 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 3mm thickness. Cut 8cm rounds from dough using a biscuit cutter.
    4. Place a small spoonful of the mashed potato filling into the centre of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat with the remaining dough and the sauerkraut filling.
    5. Bring a large saucepan of lightly salted water to the boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

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    Reviews in English (293)


    Used different ingredients. this is almost identical to my grandmother's recipe, however she used to add browned beef mince and a little vegeta to the saurkraut.... delicious...  -  01 Mar 2009


    Being Polish, and born in Poland, I have had many pierogi's in my day. After many disappointing pierogi meals, I came across this recipe...and all I can say is YUM! My kids (who do not care for dad's food preferences) inhaled these and asked for more. Great recipe -Dziekujemy! All this talk about Pierogi's is making me hungry.  -  31 Oct 2006  (Review from Allrecipes USA and Canada)


    My Grandma made the best Pierogi's ever. She took her secrets w/ her to the grave. I never thought that I would ever taste another Pierogi that could rival my Grandmothers, until this recipe! My family loved them and it was worth the time taken to make them. I think this will be one recipe that will be my family's "secret"  -  19 Sep 2006  (Review from Allrecipes USA and Canada)