Homemade Sauerkraut Pierogies Perogies Old Fashioned Recipe

Dive into the comforting flavors of Eastern Europe with this *Homemade Sauerkraut Pierogies Old-Fashioned Recipe*, a classic take on a beloved dish. These tender dumplings are crafted from a rich, sour cream-infused dough and lovingly stuffed with a savory filling of caramelized onions and tangy sauerkraut. Perfectly boiled until tender and optionally pan-fried for a golden, crispy finish, these pierogies are as versatile as they are delicious. Whether served with a dollop of sour cream, a side of sautéed onions, or enjoyed straight from the skillet, this recipe delivers authentic, nostalgic flavor with every bite. Easily customizable and ideal for family dinners, holidays, or a fun weekend cooking project, these homemade sauerkraut pierogies will transport your taste buds to tradition!

Nutriscore Rating: 58/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 6

Ingredients

• 4 cups All-purpose flour
• 2 large Eggs
• 1 cup Sour cream
• 4 tablespoons Unsalted butter (melted)
• 1 teaspoon Salt
• 2 cups Sauerkraut (drained and finely chopped)
• 1 medium Onion (finely chopped)
• 2 tablespoons Butter (for sautéing filling)
• 3 tablespoons Butter (for frying pierogies, optional)

Directions

Step 1

In a large mixing bowl, combine the flour with the salt.

Step 2

In a medium bowl, whisk together the eggs, sour cream, and melted butter until smooth.

Step 3

Gradually add the wet mixture to the flour, mixing with a wooden spoon or your hands until a soft dough forms.

Step 4

Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

Step 5

While the dough rests, prepare the filling. Heat 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Step 6

Stir in the drained and finely chopped sauerkraut. Cook for an additional 5-7 minutes, stirring frequently, until the mixture is fragrant and slightly caramelized. Remove from heat and let cool.

Step 7

Divide the dough into two portions for easier handling. Roll out one portion on a floured surface to about 1/8-inch thickness.

Step 8

Use a round cookie cutter or the rim of a glass (about 3 inches in diameter) to cut out circles from the dough.

Step 9

Place about 1 teaspoon of the sauerkraut filling in the center of each dough circle.

Step 10

Fold the dough over the filling to create a half-moon shape. Pinch the edges tightly to seal, or use the tines of a fork to crimp them for added security.

Step 11

Repeat with the remaining dough and filling, re-rolling scraps as needed.

Step 12

Bring a large pot of salted water to a gentle boil. Add the pierogies in batches, ensuring they do not crowd the pot. Cook for 3-5 minutes, or until they float to the surface.

Step 13

Using a slotted spoon, remove the cooked pierogies and transfer them to a plate.

Step 14

For added flavor, heat 3 tablespoons of butter in a skillet over medium heat and fry the pierogies in batches until golden and crisp on both sides (optional).

Step 15

Serve warm with sour cream or a side of sautéed onions, if desired.

Nutrition Facts

Serving size	(1533.8g)

Amount per serving	% Daily Value*
Calories	3406.9

Total Fat 165.0g	0%
Saturated Fat 100.6g	0%
Polyunsaturated Fat g
Cholesterol 768.2mg	0%
Sodium 4792.5mg	0%
Total Carbohydrate 412.2g	0%
Dietary Fiber 27.4g	0%
Total Sugars 29.1g
Protein 76.2g	0%

Vitamin D 127.6IU	0%
Calcium 575.7mg	0%
Iron 29.1mg	0%
Potassium 1384.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 8.9%

Carbs: 47.9%