Pierogies With Potato and Sauerkraut Filling

May 06, 2023May 6, 20230 2
Get a taste of Eastern European cuisine with this classic dish of boiled filled dumplings called pierogies, filled with a delicious mix of potato and sauerkraut.
in Entree

Prep

60 min

Cook

10 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 eggs
1 tablespoon oil
1 container sour cream ( I do not care for low fat )
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
2 tablespoons unsalted butter
1/3 cup chopped onion
1 1/2 cups sauerkraut , drained and minced
1/8 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons unsalted butter
1/2 cup chopped onion
6 red potatoes , peeled and mashed about 2 cups
1 teaspoon salt
1/2 teaspoon white pepper

Nutrision Information

Servings Per Recipe
6
Calories
372
Sugar
3g
Fat
18g
Originally from Central and Eastern Europe, pierogies are a staple comfort food. They're perfect for a filling meal on a budget, and the dough can be filled with a variety of savory or sweet ingredients to suit your taste. The combination of potato and sauerkraut in this recipe provides a savory flavor that pairs well with sautéed onions and sour cream. Whether you're looking for an easy dinner tonight or a dish to bring to a potluck, pierogies are a great option.

Instructions

1.In a mixing bowl, whisk together 2 eggs, oil and sour cream. Add flour, salt and baking powder, mix until a dough forms. Knead it, then wrap it and refrigerate for 30 minutes.
2.In a skillet, melt 2 tablespoons of butter, add onion and sauté until browned. Add minced sauerkraut, salt and white pepper, then cook for 5 minutes. Remove and set aside.
3.In another skillet, melt 3 tablespoons of butter and add chopped onion. Sauté until browned, then add mashed potatoes, salt and white pepper, stir well and remove from heat.
4.Divide the dough into small balls. On a floured surface, use a rolling pin to flatten each ball into a 3-inch circle. Place a spoonful of potato - sauerkraut filling in the center of each dough circle.
5.Beat remaining egg and brush the edges of the dough with it to seal it into a half-moon shape. Use a fork to press the edges together.
6.Boil pierogies for 5 - 8 minutes until they float to the top and are tender.
7.Serve hot with sour cream or sautéed onions and bacon on top.

PROS

Versatile and can be filled with various combinations, Easy to make, Can be stored in the refrigerator for later use, Perfect for freezing to have on hand for quick meals

CONS

Requires time and patience to roll out the dough and fill each pierogi, Can be high in carbohydrates and calories when served with sour cream and bacon

HEALTH & BENEFITS

Pierogies provide carbohydrates for energy, and potatoes offer a good source of potassium and vitamin C. Sauerkraut contains enzymes that can aid in digestion, and it’s a good source of vitamin C and vitamin K. If you’re concerned about excess calories, consider using low-fat sour cream and skipping the bacon topping.

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