The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 12, 2009
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!
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Photo by DarPlocho

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Photo by JOSEPHINE ♥ ALLRECIPES
Reviewed: Aug. 19, 2008
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.
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8 users found this review helpful

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Photo by JOSEPHINE ♥ ALLRECIPES
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Oct. 27, 2007
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.
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15 users found this review helpful

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Home Town: New Brighton, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 21, 2006
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.
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6 users found this review helpful

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 6, 2004
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.
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21 users found this review helpful

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