Recipe byThe ZestyPlate Kitchen
Tender Polish dumplings stuffed with mashed potato or tangy sauerkraut, boiled until they float. Comforting parcels, good with soured cream.
Pierogi sit at the heart of Polish home cooking: tender dumplings folded around comforting fillings like creamy mash or tangy sauerkraut. Making them is a labour of love, and better still when shared, with everyone gathered to fill and crimp. Boiled until they bob up, then often fried in butter, they are about as comforting as a plate of food gets.
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Prep 45 min
Cook 10 min
Total 55 min
Medium
Scale:
- 1 1/2 cups Sauerkraut
- 3 tbs Butter
- 1/2 cup Chopped Onion
- 2 cups Potatoes
- 3 Eggs
- 1 pot Sour Cream
- 3 cups Flour
- 1/4 tsp Salt
- 1 tbs Baking Powder
Preparation
- For the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook another 5 minutes. Season with salt and pepper, then turn out onto a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat, stir in the onion and cook until translucent, about 5 minutes, then stir into the mashed potatoes and season with salt and white pepper.
- For the dough, beat the eggs and sour cream together until smooth. Sift the flour, salt and baking powder together, then stir into the sour cream mixture until it comes together. Knead on a lightly floured surface until firm and smooth. Halve the dough, roll out one half to â…›-inch thick and cut into 3-inch rounds with a biscuit cutter.
- Drop a small spoonful of the mashed potato filling into the centre of each round. Dampen the edges with water, fold over, and press with a fork to seal. Repeat with the rest of the dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to the boil. Add the pierogi and cook for 3 to 5 minutes, until they float to the top, then lift out with a slotted spoon.
Tips from the ZestyPlate Kitchen
- Keep the dough covered while you work so it doesn't dry out and crack.
- Press the edges together firmly, squeezing out any air, so the pierogi don't burst as they boil.
- They're done the moment they float to the surface; a few minutes is all it takes.
- For extra flavour, fry the boiled pierogi in butter with onions until golden.
Frequently Asked Questions
Yes, and they freeze brilliantly. Freeze them uncooked in a single layer on a tray, then bag them up and boil straight from frozen, allowing an extra minute or two.
Usually the seam wasn't sealed tightly enough, or air was trapped inside. Press firmly all along the edge and push out any air before you close them.
Potato and cheese (ruskie), sauerkraut and mushroom, and minced meat are all classics, but pierogi can be sweet too, filled with fruit or sweet cheese.
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