Recipes Main Dishes Dumpling Recipes Pierogi (Polish Dumplings) 4.5 (394) 310 Reviews 48 Photos This pierogi recipe for Polish dumplings has been a family favorite 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! The boiled pierogies can be fried in butter and onions or served with sour cream. Submitted by TAB Updated on August 15, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 48 48 48 48 48 Prep Time: 25 mins Cook Time: 15 mins Total Time: 40 mins Servings: 12 Yield: 48 perogies Jump to Nutrition Facts Ingredients Sauerkraut Filling: 2 tablespoons butter ⅓ cup chopped onion 1 ½ cups sauerkraut, drained and minced salt and pepper to taste Potato Filling: 3 tablespoons butter ½ cup chopped onion 2 cups cold mashed potatoes 1 teaspoon salt 1 teaspoon white pepper Dough: 1 (8 ounce) container sour cream 3 large eggs 3 cups all-purpose flour 1 tablespoon baking powder ¼ teaspoon salt Directions Gather all ingredients. Dotdash Meredith Food Studios Make sauerkraut filling: Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add sauerkraut and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper, then remove to a plate to cool. Dotdash Meredith Food Studios Make potato filling: Melt butter in the same skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Stir in mashed potatoes, salt, and white pepper. Remove from heat. Dotdash Meredith Food Studios Make dough: Beat together sour cream and eggs in a large bowl until smooth. Sift flour, baking powder, and salt into a separate bowl; stir into sour cream mixture until dough comes together. Dotdash Meredith Food Studios Knead dough on a lightly floured surface until firm and smooth. Dotdash Meredith Food Studios Divide dough in half, then roll out one half to 1/8-inch thickness. Cut into 3-inch rounds using a biscuit cutter. Place a small spoonful of potato filling into the center of each round. Dotdash Meredith Food Studios Moisten edges with water, fold over, and press with a fork to seal. Roll and fill remaining dough half with sauerkraut filling. Dotdash Meredith Food Studios Bring a large pot of lightly salted water to a boil. Add pierogies in batches to boiling water and cook until they float to the top, 3 to 5 minutes. Remove with a slotted spoon. Dotdash Meredith Food Studios Enjoy! Dotdash Meredith Food Studios Recipe Tip To save time, you can make the filling the night before and remove it from the refrigerator 1 hour before making the dough. I Made It Print Nutrition Facts (per serving) 253 Calories 11g Fat 33g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 253 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 30% Cholesterol 68mg 23% Sodium 698mg 30% Total Carbohydrate 33g 12% Dietary Fiber 2g 8% Total Sugars 2g Protein 6g 13% Vitamin C 6mg 7% Calcium 119mg 9% Iron 2mg 12% Potassium 231mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved