Pierogi is one of the most famous Polish dishes. This comfort food can come in a lot of different flavors and fillings, but Sauerkraut filling is undoubtedly one of the classics.
Sauerkraut Pierogi does not have to have any meat product and hence is perfect for a vegetarian diet. Traditionally, these amazing dumplings are enjoyed for the Christmas eve supper, but no one will judge you if you want to incorporate them into your daily diet.
The process of making Polish Pierogi can be very intimidating for the inexperienced. But today, we have explained the recipe in the simplest manner here.
Below is our Polish Sauerkraut Pierogi recipe. It is easy, simple, delicious, and filled with amazing nutrients.
Let’s begin:
Ingredients You Will Need
There are a lot of different recipes floating around on the internet currently—both for the Pierogi dough and the Sauerkraut filling—but our recipe is the traditional one.
For Pierogi Dough
- All-purpose flour – 4 cups
- Eggs – 2 large
- Chicken/vegetable broth or cold water – 3/4 cups
- Kosher salt – 1 teaspoon
- Sour cream – 5 tablespoons
- Vegetable oil – 3 tablespoon
For Sauerkraut Filling
- Sauerkraut – 1 lb or 450 grams
- Onion – 1 large
- Carrot – 2 large
- Sour cream – 2 tablespoons
- Black pepper – to taste or 1/2 teaspoon
- Kosher salt – to taste
- Olive oil – 2 tablespoons
For Frying (Optional)
- Unsalted melted butter – 4 ounces or 8 tablespoons
Polish Sauerkraut Pierogi Step-by-Step Recipe
Now that you have all your ingredients prepared, we can get to cooking.
Making the Sauerkraut Filling
- At first, take your pound of Sauerkraut, and drain them fully with a tea towel or cheesecloth.
- After the Sauerkraut is fully drained, rinse and chop them finely.
- Finely dice or chop your onion.
- Peel and grate the carrots.
- Put a large skillet on the stove and heat up the oil (or melted butter if you want) over medium heat.
- Add onions to the pan and cook for a few minutes till they become tender and translucent.
- Add the Sauerkraut and carrots with the fried onion.
- Cook for 15 mins. Stir occasionally using a wooden spoon.
- Season with salt and pepper.
- The filling will be done cooking when the Sauerkraut is tender and the overall volume has reduced.
- Take the filling out in a large bowl, add the sour cream and mix with a spoon or your hand. The sour cream will work as a binding agent to hold the filling together. If that does not happen, add more sour cream.
- Let the filling cool down completely and set aside.
We are now done with the Sauerkraut part of the Pierogi with Sauerkraut. This step can easily be done a day ahead, and you can store the cooked filling in the fridge.
Making the Dumplings Dough
- In a stand mixer or a large bowl, add all the dry ingredients, including the flour. Use the dough hook attachment on your stand mixer and start it on medium. Or you can mix by hand.
- Beat the two eggs and add them to the mix. Also, add the oil, sour cream, and salt.
- Keep mixing while gradually adding the broth or cold water.
- When it forms a dough, keep kneading it by hand or use your mixer until you get a Pierogi dough with a smooth surface.
- Form the dough into a large ball, wrap it up using plastic wrap and let it rest for at least 15 minutes.
- Liberally flour a rolling pin and lie your dough down on a lightly floured surface, and roll until it is about 1/8th inches in thickness. Remember to use a clean work surface.
- Use a round cookie cutter to cut small circles out of the dough.
- Keep the small circles isolated from each other, and you can even lightly flour them to stop sticking.
All the initial prep is now done, and we are ready to assemble, cook and then finally eat these delicious sweet and sour treats.
Assembling the Sauerkraut Pierogi
- Bring out the onion and Sauerkraut filling from the fridge, take a small spoon or scoop, and scoop one small spoonful into each piece of circular Pierogi dough.
- Dab the edges with water using your finger and use your hand to roll and fold the dough into a small half-moon or any other dumplings shape of your choice.
- Keep the dumplings separate from each other on a lightly floured surface.
- Your Pierogi with Sauerkraut is now ready to cook and optionally fry.
Cooking the Pierogi
- Put a large pot filled with salted water on high heat and bring it up to a boil.
- Add Pierogi to the boiling water. Do this in batches and do not overfill the pot. The dumplings need to have enough space to swim around.
- Prepare a dish that has been greased with butter.
- Cook the Pierogi for at least 6-7 minutes until the dough, Sauerkraut, and onions are all tender.
- Use a slotted spoon to take them out once boiled and place them on the buttered dish so that they do not stick to each other.
These savory polish food are now fully ready to eat with melted butter. But you can do an extra step and fry them before you serve to bring out even more flavor.
Frying the Pierogi
- Heat up a large skillet with enough butter to coat the bottom.
- Add the boiled Pierogi and fry until both sides are crispy and golden.
- Take out and garnish with sour cream or bacon bits and serve hot.
Your mouth-watering Sauerkraut Pierogi are now ready to devour!!!!
Nutrition Facts
According to general nutrition advice, your daily calorie requirement is about 2000. So, how much nutrients are exactly on each serving of this food? Let’s see:
- Total calories – 650
- Carbohydrates – 77 grams
- Protein – 13 grams
- Fat – 31 grams
Frequently Asked Questions
1. Where to get good Sauerkraut?
The quality of the Sauerkraut you use will heavily impact the taste of the Pierogi, regardless of the recipe. From the cabbage to the lacto-fermentation, it all needs to be top quality for this recipe to achieve good results.
German or Polish Deli will mostly carry good Sauerkraut, or you can even check your local farmer’s market. We also suggest making your own Sauerkraut if you can put the time into it. But whatever you do, do not use Sauerkraut with vinegar.
2. What other fillings work in a Pierogi?
Potato Pierogi is another one that is filled with mashed potatoes with melted cheddar cheese. If the potato is not your thing, you can go the mushrooms’ route with Polish Uszka Pierogi filled with sauteed mushrooms.
Conclusion
Mushrooms, potato, or Sauerkraut Pierogi, whatever your choice is, this is an exceptional food, and once you have it, you can never quite forget it. Luckily, with our easy recipe card, you can make it in just under 1 hour.
For more Polish recipes, check out our website.
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