Pierogi (Polish Dumplings)


This pierogi recipe for Polish dumplings has been a family favorite 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! The boiled pierogies can be fried in butter and onions or served with sour cream.

Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
48 perogies


Sauerkraut Filling:

  • 2 tablespoons butter

  • cup chopped onion

  • 1 ½ cups sauerkraut, drained and minced

  • salt and pepper to taste

Potato Filling:

  • 3 tablespoons butter

  • ½ cup chopped onion

  • 2 cups cold mashed potatoes

  • 1 teaspoon salt

  • 1 teaspoon white pepper


  • 1 (8 ounce) container sour cream

  • 3 large eggs

  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • ¼ teaspoon salt


  1. Make sauerkraut filling: Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add sauerkraut and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper, then remove to a plate to cool.

  2. Make potato filling: Melt butter in the same skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Stir in mashed potatoes, salt, and white pepper. Remove from heat.

  3. Make dough: Beat together sour cream and eggs in a large bowl until smooth. Sift flour, baking powder, and salt into a separate bowl; stir into sour cream mixture until dough comes together. Knead dough on a lightly floured surface until firm and smooth.

  4. Divide 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 potato filling into the center of each round. Moisten edges with water, fold over, and press with a fork to seal. Roll and fill remaining dough half with sauerkraut filling.

  5. Bring a large pot of lightly salted water to a boil. Add pierogies in batches to boiling water and cook until they float to the top, 3 to 5 minutes. Remove with a slotted spoon.


To save time, you can make the filling the night before and remove it from the refrigerator 1 hour before making the dough.

Nutrition Facts (per serving)

253 Calories
11g Fat
33g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 253
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 68mg 23%
Sodium 698mg 30%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 6g
Vitamin C 6mg 30%
Calcium 119mg 9%
Iron 2mg 12%
Potassium 231mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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