Table of Contents

Sauerkraut, Potato and Cheese Pierogi with Onions

The memory still warms me from the inside out: the aroma of my grandmother’s kitchen, a comforting blend of simmering potatoes and gently sour sauerkraut. Her hands, weathered but nimble, expertly pinched each pierogi closed, sealing in the love and tradition passed down through generations. The anticipation of those first, savory bites, the soft dough yielding to the tangy filling, is a taste of home I constantly crave and attempt to recreate. These aren’t just pierogi; they’re edible heirlooms, and this recipe gets incredibly close to the ‘real thing’!

Recipe Overview

Prep Time: 1 hour
Cook Time: 31 minutes
Total Time: 1 hour 31 minutes
Yields: 4 dozen
Serves: 12
Dietary Type: Vegetarian

Ingredients

Pierogi Dough

3 cups all-purpose flour, plus extra as needed
1 teaspoon salt
1 large egg
1/4 cup sour cream
3/4 cup water

Pierogi Filling

1 lb potatoes (red-skinned, russet, or Yukon Gold all work well)
2 tablespoons sour cream
1/4 teaspoon salt
1 cup drained sauerkraut
2 cups shredded sharp cheddar cheese

To Serve

3 tablespoons butter
1 small yellow onion, sliced thinly

Equipment Needed

Standing mixer or mixing bowl
Dough hook attachment (if using a stand mixer)
2- or 4-quart saucepan
Potato masher or fork
Dinner plate
Baking sheet
3″ biscuit cutter or drinking glass
Large skillet
Large pot

Instructions

Prepare the Dough: In the bowl of a standing mixer (or a regular mixing bowl), whisk together the flour and salt.
Combine Wet Ingredients: In a separate bowl, whisk together the egg, sour cream, and water until well combined. Pour the wet ingredients over the dry ingredients.
Form the Dough: Stir the liquids and the flour together with a wooden spoon or spatula until a shaggy dough forms.
Knead the Dough: Knead the dough in the mixer on low speed with the dough hook attachment until the dough is very smooth and soft, about 5 minutes. Alternatively, knead by hand against the counter for about 8 minutes. If the dough seems very sticky after a few minutes of kneading, add flour, a tablespoon at a time, until it starts coming together into a smooth ball.
Rest the Dough: Cover the dough and set it aside to rest on the counter while you make the filling. This allows the gluten to relax, resulting in a more tender pierogi.
Cook the Potatoes: Scrub the potatoes clean, cut them into 1-2″ chunks, and place them in a 2- or 4-quart saucepan. Cover with an inch or two of water and set over high heat. When the water comes to a boil, reduce the heat to medium-low and simmer until the potatoes are tender when pierced by a fork, about 6 to 10 minutes.
Mash the Potatoes: Transfer the potatoes to a mixing bowl with a slotted spoon. Remove the peels if desired (leaving them on adds texture and nutrients!). Mash the potatoes into large chunks with a potato masher or a dinner fork.
Finish the Filling: Add the sour cream and salt to the potatoes, and continue mashing until the potatoes are smooth. Then, add the sauerkraut and cheese, and stir to combine. Taste the filling and add more salt if needed. The sauerkraut can sometimes be quite salty, so adjust accordingly.
Shape the Filling: Shape the filling into 1″ balls (roughly the diameter of a quarter) and arrange them on a dinner plate. Pre-shaping the filling makes it easier and quicker to shape the pierogi later.
Prepare the Workspace: Sprinkle a baking sheet generously with flour. Set this near your workspace.
Divide the Dough: Divide the pierogi dough in half, working with one half at a time and keeping the other half covered to prevent it from drying out.
Roll Out the Dough: Sprinkle your work surface with flour and roll out the pierogi dough to 1/8″ thick. Stop occasionally to lift the dough and make sure it’s not sticking to the work surface; use more flour as needed. If the dough shrinks back as you roll, let it sit for 5 minutes and then roll again.
Cut the Dough: Use a 3″ biscuit cutter or drinking glass to cut the dough into rounds. Gather the scraps and set them aside.
Shape the Pierogi: To shape the pierogi, hold one of the rounds of dough in the palm of your hand and set a ball of filling in the middle. Fold the round in half, pinching it closed at the top and then working your way along the sides to form a half-moon shape. Make sure the edges of the dough are completely sealed to prevent the filling from leaking out during cooking.
Place on Baking Sheet: Set the pierogi on the floured baking sheet.
Repeat: Continue to shape pierogi with the remaining rounds of dough. Lay them close together on the baking sheet, but don’t let them touch. Roll out the second half of the dough, and cut and shape the pierogi as described. When finished, roll the scraps and continue to make as many pierogi as you can. You should end up with roughly 4 dozen pierogi.
Freeze (Optional): At this point, the pierogi can be boiled and served right away or frozen for later. To freeze, place the sheet pan of pierogi in the freezer and freeze until solid. Transfer the frozen pierogi to a freezer container and freeze for up to three months. Pierogi can be cooked straight from the freezer, but you may need to add a minute or two to the boiling time.
Sauté the Onions: When ready to cook the pierogi, melt the butter in a large skillet over medium heat. Add the onions and cook until the onions are translucent, very soft, and beginning to brown, 8 to 10 minutes. Push the onions to the edges of the pan where they will stay warm and continue to caramelize.
Boil the Pierogi: Meanwhile, bring a large pot of water to a boil. Salt generously. Working in batches, add 10 or so pierogi to the boiling water and stir to make sure they don’t stick to the bottom. Cook the pierogi until all the pierogi have floated to the surface and then 1 to 2 minutes longer to make sure the filling gets hot — 8 to 10 minutes total.
Pan-Fry the Pierogi: Transfer the pierogi to the pan with the onions. Turn the heat to medium-high. Cook the pierogi without moving until they are golden and crispy on the bottoms, 2 to 3 minutes. If you’re cooking more batches, transfer the pierogi to a serving dish.
Serve: Once all the pierogi have been boiled and crisped, scrape the onions over the pierogi and gently stir to coat the pierogi with butter and onions. Serve immediately while hot. If you are cooking a lot of them, have more onion sliced and ready to brown in butter. Once the original onion has been depleted or gets too browned, start again with the fresh onion.

Expert Tips & Tricks

Dough Consistency: The key to great pierogi is a supple, workable dough. Don’t be afraid to add a little more flour if the dough is too sticky, but be careful not to add too much, or your pierogi will be tough.
Rolling Technique: When rolling out the dough, work quickly and efficiently to prevent it from drying out. If the dough starts to shrink back, let it rest for a few minutes before continuing to roll.
Sealing the Edges: Make sure to tightly seal the edges of the pierogi to prevent the filling from leaking out during cooking. A little water brushed along the edge of the dough can help create a better seal.
Freezing for Later: Freezing uncooked pierogi is a great way to have them on hand for a quick and easy meal. Be sure to freeze them in a single layer on a baking sheet before transferring them to a freezer bag to prevent them from sticking together.
Perfectly Crisped: For extra crispy pierogi, try adding a tablespoon of oil to the butter when pan-frying.

Serving & Storage Suggestions

Serve these savory pierogi immediately, while they’re hot and the dough is still tender. A dollop of sour cream on top is a classic accompaniment. They pair well with a side of kielbasa or a simple green salad.

Leftover cooked pierogi can be stored in the refrigerator for up to 3 days. Reheat them in a skillet with a little butter until heated through and crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	267.9 kcal	N/A
Calories from Fat	N/A	38%
Total Fat	11.2 g	17%
Saturated Fat	6.8 g	33%
Cholesterol	46.4 mg	15%
Sodium	477.7 mg	19%
Total Carbohydrate	32 g	10%
Dietary Fiber	2.1 g	8%
Sugars	1.2 g	4%
Protein	9.6 g	19%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Pierogi: Substitute a gluten-free all-purpose flour blend for the regular flour in the dough. You may need to adjust the amount of water to achieve the right consistency.
Vegan Pierogi: Replace the egg and sour cream in the dough with plant-based alternatives like applesauce or vegan sour cream. Use vegan cheese in the filling.
Different Fillings: Experiment with other fillings, such as mushroom and onion, spinach and ricotta, or even sweet fillings like farmer’s cheese and fruit.
Spicy Pierogi: Add a pinch of cayenne pepper or some diced jalapeños to the filling for a kick.
Herbed Dough: Mix some chopped fresh herbs, such as dill or parsley, into the dough for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Absolutely! You can prepare the dough a day in advance and store it in the refrigerator, tightly wrapped in plastic wrap. Allow it to come to room temperature before rolling it out.

Q: How do I prevent the pierogi from sticking together when boiling?
A: Make sure to use a large pot with plenty of water and add salt generously. Stir the pierogi gently after adding them to the boiling water to prevent them from sticking to the bottom.

Q: Can I bake the pierogi instead of boiling and pan-frying?
A: While boiling and pan-frying is the traditional method, you can bake the pierogi. Brush them with melted butter or oil and bake at 375°F (190°C) for about 20-25 minutes, or until golden brown.

Q: How long can I freeze uncooked pierogi?
A: Uncooked pierogi can be frozen for up to 3 months. Be sure to freeze them in a single layer on a baking sheet before transferring them to a freezer bag to prevent them from sticking together.

Q: What’s the best way to reheat leftover pierogi?
A: The best way to reheat leftover pierogi is in a skillet with a little butter or oil over medium heat. Cook until heated through and crispy on both sides. You can also microwave them, but they may not be as crispy.

Final Thoughts

I sincerely hope you give this recipe a try. Making pierogi from scratch is a labor of love, but the reward is a truly delicious and satisfying meal. Don’t be afraid to experiment with different fillings and seasonings to create your own unique variations. And most importantly, enjoy the process of creating these edible treasures! Feel free to share your feedback, modifications, and favorite pairings – I’m always eager to hear about your culinary adventures! Consider serving these pierogi with a crisp, dry white wine or a hearty Polish beer. Smacznego!

Sauerkraut, Potato and Cheese Pierogi W/ Onions Recipe