Recipe by Jill
"A not-so-typical filling for yummy pierogis!"
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sauerkraut - drained, rinsed and minced
ground black pepper
These were AWESOME!!! I love sauerkraut and just had to try these. 1/4 of the pierogis I boiled then fried and 1/4 of them I just fried. Hubby liked the boiled one but I liked just fried. I used a sour cream, lemon juice, garlic powder, onion powder, and dill weed dipping sauce.
In all the years I have been making Pierogi, I have never put sour cream in the filling. You can use mashed potatoes to hold the filling together. It makes it easier to work with.
I always add brown sugar to this (about 2 T, or more, depending on your own taste). It cuts the tartness of the sauerkraut, and really make the filling.
This is DELICIOUS!!! I got rave reviews. I also love the addition of the sour cream...gives it a nice texture without too much moisture. A very nice change from the standard potato filling.
Delicious! My new favorite Pierogi filling! I omitted the mushrooms, but otherwise made as written. The sour cream gave it a nice tang. I'm so glad to have found another great recipe that highlights sauerkraut!
add bacon!!! Delicious!!!
I used my home made sauerkraut and I added bacon. Plus cooked everything in the bacon pan. Great. I doubled this recipe and only had a little too much for the "Grandmas polish perogies" recipe on this site. I would have ran out had I not doubled this.
Love this filling!! When I told my daughter what was in the filling, she said 'not sure about the mushrooms', but guess who ate most of them?!!!!!
A keeper! I also used the filling in a calzone and it was even more amazing!! (added 2 cups mashed potato to the mix to make it go farther)
* Percent Daily Values are based on a 2,000 calorie diet.
Sauerkraut Filling for Pierogi
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 52
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