Potato and Sauerkraut Pierogi

    1 hour 30 min

    These boiled dumplings are filled with crumbled bacon, potatoes, Cheddar cheese and sauerkraut. Serve with butter and/or soured cream. You can also pan-fry these dumplings, if you prefer.

    81 people made this

    Makes: 16 perogies

    • 250g plain flour
    • 1 teaspoon salt
    • 1 egg, beaten
    • 150ml cold water
    • 450g streaky bacon
    • 2.25kg baking potatoes
    • 120g Cheddar cheese, grated
    • salt and pepper to taste
    • 115g streaky bacon
    • 1 1/3 (700g) jars sauerkraut, drained, rinsed and finely chopped
    • 3 tablespoons soured cream
    • salt and pepper to taste

    Prep:45min  ›  Cook:45min  ›  Ready in:1hr30min 

    1. To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
    2. To Make Potato Filling: Place potatoes in a large saucepan. Add water to cover, bring to the boil and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
    3. To Make Sauerkraut Filling: Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then soured cream. Mix well.
    4. Roll reserved dough out on a floured surface. Cut circles out of dough, using a pastry cutter or a drinking glass. Place a spoonful of potato or sauerkraut filling in the centre of each circle and fold over, pinching edges together to seal. Bring a large saucepan of lightly salted water to the boil; drop pierogi in boiling water and cook for 4 to 5 minutes or until they float.

    Watch how!

    Watch our How to make pierogi video to see how to make traditional Polish pierogi.

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    Reviews & ratings
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    Reviews in English (87)


    I haven't tried this particular perogy recipe, but a genral tip for perogy dough making: Reserve the water you boiled your potatoes in, and use that to make your dough. The starch makes the dough easier to roll and handle.  -  28 Mar 2008  (Review from Allrecipes US | Canada)


    I followed the recipe for the most part to make the dough, but my polish family always sauteed ground beef and sauerkraut together in a pan and then used this mixture to stuff the dough. Also after we boil the perogies, we always fry them in a pan with onions. Not the healthiest meal, but it is very good. I am not really sure what the "traditional" filling is, but my family either used potatos and cheese or this ground beef version, which is the family favorite. We also always served potato salad and coleslaw and my grandfathers homemade polish kielbasa!  -  17 Dec 2002  (Review from Allrecipes US | Canada)


    I used this recipe only for the dough, and added some fresh cracked pepper for a little flavour. Make sure you keep the dough thick enough, or they all fall apart when boiled!  -  05 Nov 2001  (Review from Allrecipes US | Canada)