Pierogi (Polish Dumplings)

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"This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream."

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PREP TIME	25 Min
COOK TIME	15 Min
READY IN	1 Hr 40 Min
Original recipe yield 48 perogies

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

Sauerkraut Filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste
Potato Filling:
3 tablespoons butter
1/2 cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
Dough:
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder

DIRECTIONS

To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. 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 the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

FOOTNOTES

Tip
To save time, I make my filling the night before and remove it from fridge an hour before making the dough.

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REVIEWS

Reviewed on Oct. 31, 2006 by FourDaughtersRealEstate

Being Polish, and born in Poland, I have had many pierogi's in my day. After many... MORE

Reviewed on Sep. 18, 2006 by Annie

I have had many pierogi's but none better than these. This recipe ensures that the Peirogi's... MORE

Reviewed on Sep. 19, 2006 by mimi

My Grandma made the best Pierogi's ever. She took her secrets w/ her to the grave. I never... MORE

Reviewed on Nov. 13, 2006 by Yogi's Girl

These are very good. When my husband was alive he made a "old counry" version with a mixture... MORE

Reviewed on Mar. 20, 2008 by VOLZSTONE

Gave this 5 stars for the dough. Used my own filling. This dough was exactly what I was... MORE

Reviewed on Jan. 31, 2008 by hollybear

I have been trying to duplicate the ones made by a friends grandmother and these are by far... MORE

Reviewed on Jun. 23, 2007 by KETHYAR

Over 2 hours of work and all I ended up eating was my left over mashed potatoes. I followed... MORE

Reviewed on Sep. 29, 2006 by Tammy

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.

Tammy
Sep. 29, 2006

OMG! This is a must have dish when my friends and I go to Poland to buy Polish pottery. We actually were in Poland in 2 weeks ago. We always stop and have Pierogis at least once. This time we actually had the hotel where we stayed at make us some fresh pierogis to take home. We each brought back a batch that was stuffed with cheese and potatos and another batch was stuffed with pork. Yum-Yum! Family loved them. This recipe is great! Very easy if you have a pampered chef cut and seal. It does it all in one step. I prefer the small cut and seal for pierogis. Once they are all made I boil them first, then drain very well... then pan fry in a little butter. I cook onions on the side for those who want to add them. However in Poland I have never had them pan fried. My order has never come fried. I do like pan fried pierogis a little better. My favorite stuffing I think is still the potato and cheese. BUT !!!! This one is also very good. Definitely worth trying. The stuffing option is endless.... The thought of pierogis makes me want to plan another shopping trip soon. YIKES! Thanks! for a great recipe

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OMG! This is a must have dish when my friends and I go to Poland to buy Polish pottery. We... MORE