Sauerkraut Pierogi (Polish Dumplings)

18saves
45min


292 people made this

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

Theresa Bigos

Ingredients
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

Directions
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 (1)

KylieT
by
2

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

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