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Pierogi (Polish Dumplings)

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.

Recipe by TAB | Updated on August 15, 2023

Tested by Allrecipes Test Kitchen

Prep Time: 25 mins

Cook Time: 15 mins
Total Time: 40 mins

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

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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

Directions
Step 1
Gather all ingredients.

Step 2
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.

Step 3
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.

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Step 4
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.

Step 5
Knead dough on a lightly floured surface until firm and smooth.

Step 6
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.

Step 7
Moisten edges with water, fold over, and press with a fork to seal. Roll
and fill remaining dough half with sauerkraut filling.

Step 8
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.

Step 9
Enjoy!

Tips
To save time, you can make the filling the night before and remove it
from the refrigerator 1 hour before making the dough.

Nutrition Facts
Per serving: 253 calories; total fat 11g ; saturated fat 6g ; cholesterol
68mg ; sodium 698mg ; total carbohydrate 33g ; dietary fiber 2g ; total

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sugars 2g ; protein 6g ; vitamin c 6mg ; calcium 119mg ; iron 2mg ;

potassium 231mg

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