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.

TAB

Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
12
Yield:
48 perogies
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Sauerkraut Filling:
Potato Filling:
Dough:

Directions

Instructions Checklist
  • 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.

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  • 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.

Tip

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

Nutrition Facts

253 calories; protein 6.4g 13% DV; carbohydrates 33.2g 11% DV; fat 10.6g 16% DV; cholesterol 68.3mg 23% DV; sodium 698.3mg 28% DV. Full Nutrition

Reviews (297)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/31/2006
Being Polish, and born in Poland, I have had many pierogi's in my day. After many disappointing pierogi meals, I came across this recipe...and all I can say is YUM! My kids (who do not care for dad's food preferences) inhaled these and asked for more. Great recipe -Dziekujemy! All this talk about Pierogi's is making me hungry. Read More
(348)

Most helpful critical review

Rating: 2 stars
06/24/2007
Over 2 hours of work and all I ended up eating was my left over mashed potatoes. I followed this recipe to the letter and the finished product was gooey and tasteless and slimy. At least half of them broke in the water and leaked filling. I would be willing to try this recipe again if there were another cooking method. Can you bake these? Boiling produced such a mess; not sure where I went wrong on this one. Read More
(79)
375 Ratings
  • 5 star values: 273
  • 4 star values: 63
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 14
Rating: 5 stars
10/31/2006
Being Polish, and born in Poland, I have had many pierogi's in my day. After many disappointing pierogi meals, I came across this recipe...and all I can say is YUM! My kids (who do not care for dad's food preferences) inhaled these and asked for more. Great recipe -Dziekujemy! All this talk about Pierogi's is making me hungry. Read More
(348)
Rating: 5 stars
09/19/2006
My Grandma made the best Pierogi's ever. She took her secrets w/ her to the grave. I never thought that I would ever taste another Pierogi that could rival my Grandmothers until this recipe! My family loved them and it was worth the time taken to make them. I think this will be one recipe that will be my family's "secret" Read More
(177)
Rating: 5 stars
09/18/2006
I have had many pierogi's but none better than these. This recipe ensures that the Peirogi's are moist and definitely is the traditional Polish pierogi! Read More
(159)
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Rating: 5 stars
02/08/2014
Tasted amazing! I wanted to post a review to add a few tips for the few people that this recipe did not work for. It would be a shame to set it in the toss pile and never attempt it again. 1) The dough is delicate, I used my kitchen aid dough hook, but when the dough got a bit sticky I added about 1/2 cup of flour 2) When you are rolling out on the counter, be liberal with the flour on the counter and on the dough surface 3) When you cut your rounds, make the dough a little thicker (when you add the filling, you will stretch out the dough a little more) 4) flour your rounds on both sides and stack them on a plate, if you refrigerate your rounds for a few hours they will be easy to work with. 5) Make sure your filling has no juice! If you use the sauerkraut recipe add a bit of mashed potato to pull it together and drain and fry the sauerkraut for a few mins to boil away all of the leftover juice. 6) When making the mashed potatoes it helps to almost over whip them so they start to become a bit "gummy", not too much, but enough so you can make balls out of the mixture 7) If the pierogi "looks" sealed but you didn't fold it over or use a fork to bind it, it will probably come apart in the boiling water. 8) drop the pierogi's 1 at a time into the boiling water so they cook for a few seconds before the next is dropped in, this stops them from sticking together, I found that 2 mins of boiling was sufficient, and I fried them after. These turned out perfect!! Read More
(142)
Rating: 5 stars
03/20/2008
Gave this 5 stars for the dough. Used my own filling. This dough was exactly what I was looking for. Let the dough sit for 10 to 15 minutes before rolling. I use my pasta machine to roll out the dough. I use a wide rim glass or mug to cut out pierogi. SOOOOOO GOOD. Read More
(101)
Rating: 2 stars
06/23/2007
Over 2 hours of work and all I ended up eating was my left over mashed potatoes. I followed this recipe to the letter and the finished product was gooey and tasteless and slimy. At least half of them broke in the water and leaked filling. I would be willing to try this recipe again if there were another cooking method. Can you bake these? Boiling produced such a mess; not sure where I went wrong on this one. Read More
(79)
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Rating: 5 stars
08/24/2007
Time consuming but well worth it. I've never made these from scratch before, but found it to be quite easy and the end product was delicious. Just make sure you seal the dough with water and a fork or else you will have a mess when you go to boil them. Finish them off by frying them in a little butter to make them crispy and serve with onions. Thanks for the recipe! Read More
(71)
Rating: 5 stars
01/31/2008
I have been trying to duplicate the ones made by a friends grandmother and these are by far the best! You have made my husband very happy! I make a big batch freeze some on a baking sheet and then bag them up for later use. Boil them from frozen state and perfect!! Read More
(70)
Rating: 5 stars
11/13/2006
These are very good. When my husband was alive he made a "old counry" version with a mixture of seasoned hamburger onion beaten egg mixed will and placed inside the dough. He boiled them and then we would lightly brown the dough in a greased cast iron skillet after they had cooled from the boiling procedure. Serve them up with sour cream if desired. Not low on calories but a delicious version of the Pierogi with Read More
(69)