Polish Sauerkraut Pierogi

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 04/16/22
Sauerkraut Pierogi on a white plate

The Spruce/ Barbara Rolek

Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
666 Calories
35g Fat
76g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 666
% Daily Value*
Total Fat 35g 45%
Saturated Fat 14g 70%
Cholesterol 119mg 40%
Sodium 1098mg 48%
Total Carbohydrate 76g 28%
Dietary Fiber 6g 21%
Total Sugars 6g
Protein 13g
Vitamin C 15mg 76%
Calcium 89mg 7%
Iron 6mg 31%
Potassium 427mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sauerkraut filling is one of the quintessential flavors for stuffing Polish pierogi and Polish naleśniki, also known as blintzes or crepes.

Since these are meatless, they would be perfect for meatless Lenten meals or for Wigilia, also known as the Star Supper.

The sauerkraut filling can be made one day ahead of time and refrigerated until ready to use. Then you can make the dough, roll, and fill it. You can enjoy the pierogi after they have been boiled. Or take it a further step and fry them in butter with some onions. Pierogi keep well and freeze well, too, so the effort is worth it.

Ingredients

For the Sauerkraut Filling:

  • 2 tablespoons cooking oil

  • 1 large onion, finely chopped

  • 1 pound sauerkraut, drained, rinsed, and chopped

  • 2 large carrots, peeled and grated

  • 1 teaspoon kosher salt, or to taste

  • 1/2 teaspoon black pepper

  • 2 tablespoons sour cream, or more as needed

For the Pierogi Dough:

  • 2 large eggs

  • 5 tablespoons sour cream

  • 3 tablespoons vegetable oil

  • 1 teaspoon kosher salt

  • 3/4 cup chicken broth

  • 4 cups all-purpose flour

  • Butter, for smearing on platter

​​For Frying Cooked Pierogi:

  • 4 ounces unsalted butter

  • 1 cup chopped onion

  • Sour cream, for garnish

  • Bacon bits, for garnish, optional

Steps to Make It

Make the Sauerkraut Filling

  1. Gather the ingredients.

  2. In a large skillet, heat 2 tablespoons oil over medium. Add onion and cook until tender but not browned. Add sauerkraut and carrots. Cook, stirring often, 10 to 15 minutes or until volume has reduced and sauerkraut is tender.

  3. Remove from heat and stir in 1 teaspoon salt, pepper, and 2 tablespoons sour cream. If the mixture doesn't hold its shape when squeezed together, add more sour cream.

  4. Let this filling cool completely before filling pierogi dough. If desired, store covered in the refrigerator for one day before using.

Make the Pierogi Dough

  1. Gather the ingredients.

  2. In a large bowl, combine eggs, 5 tablespoons sour cream, 3 tablespoons oil, 1 teaspoon salt, and chicken broth until well mixed.

  3. Add flour and knead by hand or in a stand mixer until the dough is smooth. Wrap with plastic and let rest at least 10 minutes before rolling.

Roll, Cut, and Fill Pierogi

  1. Remove the sauerkraut filling from the refrigerator and let it come to room temperature.

  2. On a lightly floured surface, roll out the dough to 1/8-inch thickness.

  3. Using a 3-inch round cutter, cut the dough. Gather scraps, cover with plastic wrap, and set aside.

  4. Using a 1 1/2-inch cookie scoop, portion sauerkraut filling onto all the dough circles before folding.

  5. With clean, dry hands, fold dough over the filling to create a half-moon shape. Press the edges together, sealing and crimping with your fingers (or use a fork) as for a pie. 

  6. Roll, cut, and fill the reserved scraps of dough.

  7. Bring a deep pot of salted water to a rolling boil. Reduce to a simmer and drop 12 pierogi at a time into the water. Stir once so they don't stick to the bottom. When they rise to the surface, cook 3 minutes or until dough is done to your liking (based on the thickness of the dough).

  8. Remove with a slotted spoon to a platter that has been smeared with butter. Pierogi will stick together if drained in a colander, even if the colander has been coated with cooking spray.

  9. Repeat until all pierogi are cooked. Serve as is with melted butter or fry in butter.

Fry Cooked Pierogi

  1. Gather the ingredients.

  2. Add butter and 1 cup chopped onion to a heavy, large skillet and sauté until onion is translucent. Add pierogi and fry until golden on both sides and onion is tender.

  3. Serve hot with onion, sour cream, and bacon bits if desired.

Variations

Pierogi can be filled with any number of ingredients and served either sweet or savory. Try these other ingredients.

  • Sautéed mushrooms with thyme
  • Sour cherry, blueberry, or plum
  • Cheddar, potato, and chives

How to Store and Freeze Pierogi

One of the best things about pierogi is that they keep well. Once they're formed, you can store them in the fridge up to overnight before cooking them, if you like. As leftovers, they also keep for up to five days.

Also, pierogi are great candidates for freezing. They'll keep in the freezer in a zip-close bag for up to six months.