Pierogi (Polish Dumplings)

Pierogi (Polish Dumplings)
  • PREP TIME
    25 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    40 mins
  • SERVING
    12 People
  • VIEWS
    1.2K

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.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    33 g
  • Cholesterol
    68 mg
  • Fiber
    2 g
  • Protein
    6 g
  • Saturated Fat
    6 g
  • Sodium
    698 mg
  • Sugar
    2 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Gather all ingredients.

Image Step 02
02 Step

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.

Image Step 03
03 Step

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.

Image Step 04
04 Step

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.

Image Step 05
05 Step

Recipe View Knead dough on a lightly floured surface until firm and smooth.

Image Step 06
06 Step

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.

Image Step 07
07 Step

Recipe View Moisten edges with water, fold over, and press with a fork to seal. Roll and fill remaining dough half with sauerkraut filling.

Image Step 08
08 Step

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.

Image Step 09
09 Step

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.

Derrick Effertz

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 393 Ratings)
Total Reviews: (10)
  • Francesca Pfannerstill

    My grandmother used to make pierogi, and this recipe brought back so many memories. Thank you for sharing!

  • Alex Wunsch

    I’ve tried many pierogi recipes, and this one is by far the best. The texture of the dough is perfect.

  • Georgette Padberg

    These pierogi were amazing! The dough was so tender, and the fillings were delicious. My family loved them!

  • Landen Huel

    The dough was a little sticky for me, but adding a bit of flour fixed it. The end result was delicious!

  • Jimmie Lakin

    The sauerkraut filling was a bit too tart for my taste, so I added a touch of sugar. It was perfect!

  • Liliana Swift

    Instead of boiling all the pierogi at once, I boiled half and froze the other half before boiling. They taste amazing!

  • Jaclyn Kassulkebode

    I've never made pierogi before, but this recipe was easy to follow, and the results were fantastic. Thank you!

  • Isai Kesslerfeeney

    Freezing them worked like a charm! I had a quick and easy dinner ready in minutes.

  • Duncan Stehr

    Adding a little caramelized onion to the potato filling elevates the flavor profile incredibly.

  • Kieran Langosh

    I tried a cheese filling, and it was a huge hit. This recipe is so versatile!

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