Polish Sauerkraut Pierogi Recipe

Sauerkraut Pierogi
Barbara Rolek
  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: 36 Pierogi (6 servings)
Ratings (9)

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 Christmas Eve supper.

The sauerkraut filling can be made one day ahead of time and refrigerated until ready to use.

What You'll Need

  • 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 salt (or to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons sour cream (or more)
  • Pierogi Dough:
  • 2 large eggs
  • 5 tablespoons sour cream
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 3/4 cup chicken broth
  • 4 cups flour (all-purpose)
  • ​​For Frying Cooked Pierogi:
  • 4 ounces butter
  • 1 cup onion (chopped)
  • Garnish: sour cream, bacon bits

How to Make It

Make the Sauerkraut Filling

  1. In a large skillet, heat 2 tablespoons oil over medium. Add onions 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.
  2. Remove from heat and stir in 1 teaspoon salt, pepper, and 2 tablespoons sour cream. If mixture doesn't hold its shape when squeezed together, add more sour cream.
  1. Let cool completely before filling pierogi dough. If desired, store covered in the refrigerator for one day before using.

Make the Pierogi Dough

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

  1. Remove 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 filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers (or use a fork) as for a pie. 
  6. Roll, cut and fill 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 (see below).

    Fry Cooked Pierogi

    1. 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.
    2. Serve hot with onion, sour cream and bacon bits if desired.