Pierogi (Polish Dumplings)

    Pierogi (Polish Dumplings)

    2saves
    1hr40min


    3 people made this

    About this recipe: 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 pierogis have boiled, they can be fried in some butter and onions or served with sour cream.

    Allrecipes National Capital Region, Philippines

    Ingredients
    Serves: 12 

    • Sauerkraut Filling
    • For the Sauerkraut Filling
    • 30 gm butter
    • 2 tablespoons butter
    • 55 gm chopped onions
    • 1 small brown onion, chopped finely
    • 215 gm sauerkraut, drained and minced
    • 1 1/2 cups sauerkraut, drained and chopped finely
    • salt and pepper to taste
    • For the Potato Filling
    • Potato Filling
    • 20g butter
    • 45 gm butter
    • 1 small brown onion, chopped finely
    • 85 gm chopped onions
    • 2 cups cold mashed potatoes
    • 420 gm cold mashed potatoes
    • 1 teaspoon salt
    • 1 tsp salt
    • 1 teaspoon white pepper
    • 1 tsp white pepper
    • For the Dough
    • Dough
    • 3 eggs
    • 3 eggs
    • 250g sour cream
    • 1 container (8oz) sour cream
    • 3 cups (450g) plain flour
    • 375 gm all purpose flour
    • 1/4 teaspoon salt
    • 1/4 tsp salt
    • 1 tablespoon baking powder
    • 1 tbsp baking powder

    Directions
    Prep:25min  ›  Cook:15min  ›  Extra time:1hr resting  ›  Ready in:1hr40min 

    1. To prepare the sauerkraut filling: Melt the butter in skillet , add the onions and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for another 5 minutes. Season to taste with salt and pepper. Remove and set aside to cool.
    2. For the sauerkraut filling: melt the butter in a medium frying pan over medium heat. Cook the onion, stirring, about 5 minutes or until soft. Add the drained sauerkraut and cook for 5 minutes. Season to taste with salt and pepper; transfer to a bowl. Cool.
    3. To prepare the potato filling: Melt butter in skillet, add the onions and cook until translucent, about 5 minutes. Add the mashed potatoes, season with salt and pepper and stir until well combined. Remove and set aside.
    4. For the potato filling: melt the butter in the same pan over medium heat. Cook the onion, stirring, about 5 minutes or until soft. Stir into the mashed potatoes; season with to taste with salt and pepper.
    5. For the dough: Beat together the eggs and sour cream until smooth. Sift the flour together with the salt and baking powder; stir into the sour cream mixture until the dough comes together.
    6. For the dough: beat together the eggs and sour cream in a large bowl 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 3mm thickness. Cut 8cm rounds from dough using a biscuit cutter.
    7. Knead the dough on lightly floured surface until it becomes firm and smooth. Divide dough in half, then roll out one half to 1/8 in thickness. Cut into 3 in rounds using a biscuit cutter.
    8. 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 with the remaining dough and the sauerkraut filling.
    9. Place a small spoonful of the potato filling in the center of each round. Moisten the edges with water, fold over and press the edges together with a fork to seal. Repeat procedure with remaining dough and sauerkraut filling.
    10. Bring a large saucepan of lightly salted water to the boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
    11. Bring a large pot of lightly salted water to a boil. Add pierogies and cook for 3 to 5 minutes or until they float to the top. Remove with slotted spoon.

    Tip

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

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