Search thousands of recipes reviewed by home cooks like you.

Pierogi (Polish Dumplings)

Pierogi (Polish Dumplings)

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    1 h 40 m
TAB

TAB

This recipe has been a family favorite passed on 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! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

Add to list

Directions

  1. To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
  2. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
  3. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
  4. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
  5. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

FourDaughtersRealEstate
271

FourDaughtersRealEstate

10/31/2006

Being Polish, and born in Poland, I have had many pierogi's in my day. After many disappointing pierogi meals, I came across this recipe...and all I can say is YUM! My kids (who do not care for dad's food preferences) inhaled these and asked for more. Great recipe -Dziekujemy! All this talk about Pierogi's is making me hungry.

mimi
144

mimi

9/19/2006

My Grandma made the best Pierogi's ever. She took her secrets w/ her to the grave. I never thought that I would ever taste another Pierogi that could rival my Grandmothers, until this recipe! My family loved them and it was worth the time taken to make them. I think this will be one recipe that will be my family's "secret"

Annie
134

Annie

9/18/2006

I have had many pierogi's but none better than these. This recipe ensures that the Peirogi's are moist and definitely is the traditional Polish pierogi!

More reviews

Similar recipes

ADVERTISEMENT