For an extra layer of flavor, try browning the boiled pierogi in butter with sliced onions until golden brown. Serve with a dollop of sour cream or a sprinkle of fresh dill.
Embark on a culinary journey to Eastern Europe with these delightful Pierogi. Pillowy dumplings filled with savory sauerkraut and creamy potato, pan-fried to golden perfection, are a comforting dish perfect for any occasion.
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Recipe View Gather all ingredients.
Recipe View Make sauerkraut filling: Melt 2 tablespoons 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.
Recipe View Make potato filling: Melt 3 tablespoons 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.
Recipe View 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.
Recipe View Knead dough on a lightly floured surface until firm and smooth.
Recipe View 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.
Recipe View Moisten edges with water, fold over, and press with a fork to seal. Roll and fill remaining dough half with sauerkraut filling.
Recipe View 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.
Recipe View Enjoy!
For an extra layer of flavor, try browning the boiled pierogi in butter with sliced onions until golden brown. Serve with a dollop of sour cream or a sprinkle of fresh dill.
Francesca Pfannerstill
Jun 24, 2025My grandmother used to make pierogi, and this recipe brought back so many memories. Thank you for sharing!
Alex Wunsch
Nov 11, 2024I’ve tried many pierogi recipes, and this one is by far the best. The texture of the dough is perfect.
Georgette Padberg
Jul 5, 2024These pierogi were amazing! The dough was so tender, and the fillings were delicious. My family loved them!
Landen Huel
Apr 22, 2024The dough was a little sticky for me, but adding a bit of flour fixed it. The end result was delicious!
Jimmie Lakin
Jan 15, 2024The sauerkraut filling was a bit too tart for my taste, so I added a touch of sugar. It was perfect!
Liliana Swift
Mar 7, 2023Instead of boiling all the pierogi at once, I boiled half and froze the other half before boiling. They taste amazing!
Jaclyn Kassulkebode
Sep 27, 2022I've never made pierogi before, but this recipe was easy to follow, and the results were fantastic. Thank you!
Isai Kesslerfeeney
Jul 14, 2022Freezing them worked like a charm! I had a quick and easy dinner ready in minutes.
Duncan Stehr
Jul 4, 2022Adding a little caramelized onion to the potato filling elevates the flavor profile incredibly.
Kieran Langosh
Jun 22, 2022I tried a cheese filling, and it was a huge hit. This recipe is so versatile!