This pierogi recipe for Polish dumplings has been a family favorite from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! The boiled pierogies can be fried in butter and onions or served with sour cream.
Ingredients
- butter: 2 Tbsp
- onion: 0.33333 cup (chopped)
- ½ cups sauerkraut, drained and: 1 piece (minced)
- salt and pepper: (to taste)
- butter: 3 Tbsp
- onion: 0.5 cup (chopped)
- mashed potatoes: 2 cups (cold)
- salt: 1 tsp
- white pepper: 1 tsp
- sour cream: 1 container (8 ounce container)
- eggs: 3 piece
- all-purpose flour: 3 cups
- baking powder: 1 Tbsp
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Make sauerkraut filling: Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add sauerkraut and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper, then remove to a plate to cool. Dotdash Meredith Food Studios
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Make potato filling: Melt butter in the same skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Stir in mashed potatoes, salt, and white pepper. Remove from heat. Dotdash Meredith Food Studios
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Make dough: Beat together sour cream and eggs in a large bowl until smooth. Sift flour, baking powder, and salt into a separate bowl; stir into sour cream mixture until dough comes together. Dotdash Meredith Food Studios
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Knead dough on a lightly floured surface until firm and smooth. Dotdash Meredith Food Studios
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Divide dough in half, then roll out one half to 1/8-inch thickness. Cut into 3-inch rounds using a biscuit cutter. Place a small spoonful of potato filling into the center of each round. Dotdash Meredith Food Studios
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Moisten edges with water, fold over, and press with a fork to seal. Roll and fill remaining dough half with sauerkraut filling. Dotdash Meredith Food Studios
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Bring a large pot of lightly salted water to a boil. Add pierogies in batches to boiling water and cook until they float to the top, 3 to 5 minutes. Remove with a slotted spoon. Dotdash Meredith Food Studios
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Enjoy! Dotdash Meredith Food Studios
