How to Make Pierogi (Polish Dumplings) - A Step-by-Step Guide

When it comes to comfort food, few dishes can match the deliciousness and heartiness of pierogi. These traditional Polish dumplings are a beloved staple of Polish cuisine, and for good reason. With a soft, pillowy dough encasing a variety of savory fillings, pierogi are the ultimate comfort food that can be enjoyed as a main dish or side.

The history of pierogi dates back centuries, with its origins in Eastern Europe. These dumplings were initially a peasant food but have since become...

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Ingredients

  • 2 tablespoons butter
  • ⅓ cup chopped onion
  • 1 ½ cups sauerkraut, drained and minced
  • salt and pepper to taste
  • 3 tablespoons butter
  • ½ cup chopped onion
  • 2 cups cold mashed potatoes
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 (8 ounce) container sour cream
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt

Information

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Servings: 12
  • Yield: 48 perogies

  • Gather all ingredients.
  • 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.
  • 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.
  • 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.
  • Knead dough on a lightly floured surface until firm and smooth.
  • 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.
  • Moisten edges with water, fold over, and press with a fork to seal. Roll and fill remaining dough half with sauerkraut filling.
  • 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.
  • Enjoy!
  • Nutrition

    253 cal.

    • Total Fat: 11g
    • Saturated Fat: 6g
    • Cholesterol: 68mg
    • Sodium: 698mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 6g
    • Vitamin C: 6mg
    • Calcium: 119mg
    • Iron: 2mg
    • Potassium: 231mg