This is an old Czechoslovakian recipe. It has recently become available in supermarkets, but this recipe beats them all. Top cooked pierogi with sauteed onions and melted butter. These can also be frozen between layers of waxed paper and boiled for 10 minutes. Try alternate fillings of prunes or mashed potatoes.

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Recipe Summary

prep:
1 hr
cook:
5 mins
total:
1 hr 5 mins
Servings:
30
Yield:
30 pieces
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving bacon grease, crumble and set aside.

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  • In medium bowl, combine sauerkraut, onion powder, crumbled bacon and bacon grease. Stir well; set aside.

  • In large bowl, beat together 3 eggs, half-and-half, salt, milk and 1/4 cup butter with electric mixer. Stir in flour to form a soft dough. Cover and let rest 5 minutes in a warm place. Grease hands and dough with butter, and knead on a floured surface 10 minutes. Divide dough into 4 sections, and grease each with butter to prevent drying out.

  • Melt remaining 1/4 cup butter; beat remaining egg, combine egg and butter, and set aside. Roll out a section of dough to a thickness of 1/8 inch. Cut out 4 inch circles with round cutter or glass. Place one tablespoon sauerkraut filling in the center of each circle, brush the edges of the circle with the butter and egg mixture, fold in half and press edges together to seal. Repeat with remaining sections of dough.

  • Bring a large pot of water to a boil. Cook pierogi for 5 minutes, or until they float to the top.

Nutrition Facts

133 calories; protein 3.9g 8% DV; carbohydrates 18.8g 6% DV; fat 4.6g 7% DV; cholesterol 34.7mg 12% DV; sodium 217.8mg 9% DV. Full Nutrition

Reviews (10)

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Most helpful positive review

Rating: 5 stars
06/01/2009
I hate pierogi. I don't know what compelled me to make this recipe. I figured I would try it maybe it would be good for pierogi. Turns out it was good in general! I will now call these 'fun little pockets of happy goodness'.I did end up with extra dough. I don't mind though I'm going to play with stuffing it with all kinds of food including fruits and meats try pan frying it after boiling it. This has huge potential. Read More
(33)
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/01/2009
I hate pierogi. I don't know what compelled me to make this recipe. I figured I would try it maybe it would be good for pierogi. Turns out it was good in general! I will now call these 'fun little pockets of happy goodness'.I did end up with extra dough. I don't mind though I'm going to play with stuffing it with all kinds of food including fruits and meats try pan frying it after boiling it. This has huge potential. Read More
(33)
Rating: 5 stars
10/27/2002
I used to eat the store-bought but I can make a large batch of these freeze them and save Read More
(24)
Rating: 5 stars
07/14/2003
I filled them with mashed potatoes and cheese. Delicious both ways! Read More
(20)
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Rating: 5 stars
12/16/2009
Delicious! Read More
(13)
Rating: 5 stars
11/05/2007
My grandma fills hers with all sort of different fillings. She also uses a cottage cheese gravy or white gravy over them. YUMMY!!! Read More
(5)
Rating: 5 stars
05/05/2005
i love it Read More
(5)
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Rating: 4 stars
04/12/2013
I added mashed potatoes to the filling and I am very glad I did. So good you could eat that just as a side dish. The dough I followed the recipe word for word it took 2 hours to complete the 5th cup of flour scared me because it seemed like to much and the dough got so stiff. The pierogi I had after freezing them were much better then the ones I cooked fresh. However this is as close as I have come to making a good pierogi that wasn't to dough or off textured. Thank you for the recipe. Read More
(1)
Rating: 4 stars
12/17/2015
Good recipe except you do not have to use egg and butter to seal them closed. Just dampen with a little water will do. Also do not boil too long or they could open up. Read More
Rating: 4 stars
01/13/2018
These are very good rendition of Slovak Pirohy! My grandmother is from Czech Republic so Pirohy are not native to her but her cousin married a Slovak(big scandal in the family) and would serve these at dinners. My grandmother fell in love with them and I tried them out for her. "Very close to Slovak recipe" she said. Just water needed to seal the dumpling though don't waste an egg! Read More