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!
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Recipe Information
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)
Instructions
In a large mixing bowl, combine the flour with the salt.
In a medium bowl, whisk together the eggs, sour cream, and melted butter until smooth.
Gradually add the wet mixture to the flour, mixing with a wooden spoon or your hands until a soft dough forms.
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.
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.
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.
Divide the dough into two portions for easier handling. Roll out one portion on a floured surface to about 1/8-inch thickness.
Use a round cookie cutter or the rim of a glass (about 3 inches in diameter) to cut out circles from the dough.
Place about 1 teaspoon of the sauerkraut filling in the center of each dough circle.
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.
Repeat with the remaining dough and filling, re-rolling scraps as needed.
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.
Using a slotted spoon, remove the cooked pierogies and transfer them to a plate.
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).
Serve warm with sour cream or a side of sautéed onions, if desired.
Nutrition Facts
Calories |
3480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 4376 mg | 190% | |
| Total Carbohydrate | 426.0 g | 155% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 29.3 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 577 mg | 44% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 1338 mg | 28% | |
*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.
