Pierogi (Polish Dumplings)
Passed down through generations, this Polish pierogi recipe for dumplings has remained a cherished family favorite. While we typically prepare them for Christmas, these delightful dumplings are suitable for any special occasion. Although the process requires some effort, the end result is truly gratifying! After boiling, you can either fry the pierogies with butter and onions or serve them with a side of sour cream.
Ingredients
Sauerkraut Filling
- 2 tablespoons butter
- ⅓ cup chopped onion
- 1 ½ cups sauerkraut, drained and minced
- salt and pepper to taste
Potato Filling
- 3 tablespoons butter
- ½ cup chopped onion
- 2 cups cold mashed potatoes
- 1 teaspoon salt
- 1 teaspoon white pepper
Dough
- 1 (8 ounce) container sour cream
- 3 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
Instructions
- 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!
Notes
- To save time, you can make the filling the night before and remove it from the refrigerator 1 hour before making the dough.
Nutrition
Calories: 253kcalCarbohydrates: 33gProtein: 6gFat: 11gSaturated Fat: 6gCholesterol: 68mgSodium: 698mgPotassium: 231mgFiber: 2gSugar: 2gVitamin C: 6mgCalcium: 119mgIron: 2mg
Tried this recipe?Let us know how it was!