Polish Pierogi

Recipe Collection: Dinner

Polish Pierogi, a vegetarian dish perfect for any occasion. These traditional dumplings, filled with either tangy sauerkraut or creamy mashed potatoes, are a staple of Polish cuisine. With a gluten, dairy, and egg base, they cater to various dietary needs while offering a satisfying texture and taste.

These pierogi are incredibly versatile—enjoy them boiled, pan-fried with onions, or topped with sour cream for a delicious meal. Easily accessible through your easyChef Pro cookbook, this recipe comes with a handy shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Get started on your meal prep today and bring a taste of Poland to your table!

Overview

This traditional Polish pierogi recipe has been cherished by families for generations. Often made for Christmas, these dumplings are versatile enough for any special occasion. While they require some effort, the delicious result is well worth it. Enjoy them boiled, fried in butter and onions, or served with sour cream.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

Polish

Serving Size: 12

Cooking Time: 40 minutes

Ingredients

• Sauerkraut Filling:
• 2 Tablespoons butter
• 0.33 Cups onion, minced
• 1.5 Cups sauerkraut, drained and minced
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• Potato Filling:
• 3 Tablespoons butter
• 0.5 Cups onion, minced
• 2 Cups potatoes, mashed
• 1 Teaspoon salt, seasoned
• 1 Teaspoon white pepper, ground
• Dough:
• 8 Ounces sour cream
• 3 Large eggs
• 3 Cups all-purpose flour
• 1 Tablespoon baking powder
• 0.25 Teaspoon salt

Steps

1. Prepare Ingredients: Gather all ingredients and have them ready in separate bowls.
2. Make Sauerkraut Filling: Melt 2 tablespoons of butter in a skillet over medium heat. Cook and stir 0.33 cups of onion, minced, in the hot butter until translucent, about 5 minutes. Add 1.5 cups of sauerkraut, continue to cook, and mix occasionally for another 5 minutes. Season with a pinch of salt and pepper, then remove to a plate to cool.
3. Make Potato Filling: In the same skillet, melt 3 tablespoons of butter over medium heat. Cook and stir 0.5 cups of onion, minced, in the hot butter until translucent, about 5 minutes. Stir in 2 cups of mashed potatoes, 1 teaspoon of salt, seasoned, and 1 teaspoon of white pepper, ground. Remove from heat.
4. Make Dough: In a large bowl, beat together 8 ounces of sour cream and 3 large eggs until smooth. Sift 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 0.25 teaspoon of salt into a separate bowl; stir into the sour cream mixture until the dough comes together.
5. Knead Dough: Knead the dough on a lightly floured surface until firm and smooth.
6. Roll and Fill Dough: Divide the 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.
7. Seal Pierogies: Moisten the edges with water, fold over, and press with a fork to seal. Roll and fill the remaining dough half with sauerkraut filling.
8. Cook Pierogies: Bring a large pot of lightly salted water to a boil. Add pierogies in batches to the boiling water and cook until they float to the top, 3 to 5 minutes. Remove with a slotted spoon.
9. Serve and Enjoy: Serve the pierogies with a dollop of sour cream or fry them in butter and onions for added flavor. Enjoy!

Enjoy your homemade Polish Pierogi!