1 hour

    These Polish dumplings feature traditional potato and sauerkraut fillings; they're a perfect way to use leftover mash. Hearty winter fare!

    347 people made this

    Serves: 12 

    • Sauerkraut filling
    • 25g butter
    • 50g chopped onion
    • 200g sauerkraut, drained and minced
    • salt and pepper to taste
    • Potato filling
    • 40g butter
    • 75g chopped onion
    • 425g cold mashed potatoes
    • 1 teaspoon salt
    • 1 teaspoon white pepper
    • Dough
    • 3 eggs
    • 225ml soured cream
    • 375g plain flour
    • 1/4 teaspoon salt
    • 1 tablespoon baking powder

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. To prepare the sauerkraut filling, melt the butter in a frying pan 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.
    2. For the mashed potato filling, melt the butter in a frying pan 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. Remove from heat.
    3. To make the dough, beat together the eggs and soured cream until smooth. Sift together the flour, salt and baking powder; stir into the soured 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 .25cm thickness. Cut into 7cm rounds using a scone cutter.
    4. Place a small spoonful of the mashed potato filling into the centre 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.
    5. Bring a large pot of lightly salted water to the boil. Add pierogi and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

    Freezer friendly...

    If you're not going to eat all of the pierogi in one go, freeze some just before boiling. When you're ready to use them, simply place them in boiling water straight from the freezer!

    Watch how!

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

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (292)


    that recipe sounds delicious!!!!!!!!  -  30 Dec 2012


    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.  -  31 Oct 2006  (Review from Allrecipes US | Canada)


    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"  -  19 Sep 2006  (Review from Allrecipes US | Canada)