Sauerkraut Potato and Cheese Pierogi W Onions
Experience the ultimate comfort food with these Sauerkraut, Potato, and Cheese Pierogi with Onions — a handmade delight that blends creamy mashed potatoes, tangy sauerkraut, and sharp cheddar cheese inside soft, golden dough pockets. Caramelized onions add a savory, slightly sweet finish that perfectly complements the pierogi's rich filling. This Eastern European classic is made from scratch, starting with an easy-to-knead dough and a flavorful filling that balances creaminess with a touch of acidity. Whether boiled for a traditional experience or pan-fried to crispy perfection, these pierogi are a celebration of hearty, homemade goodness. Ideal for cozy family dinners, this recipe is a standout in your comfort food repertoire, offering an irresistible combination of textures and flavors. Serve them warm, topped with the caramelized onions, and watch them disappear. Perfect for fans of savory pierogi recipes and homemade dumpling dishes!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 1 cup Water
- 2 tablespoons Butter
- 1.5 pounds Potatoes
- 1 cup Sauerkraut
- 1 cup Sharp cheddar cheese, shredded
- 2 large Onion
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper
Instructions
In a large bowl, whisk together the flour and salt. Make a well in the center and add the egg. Gradually stir in the water until the dough comes together.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Peel and cube the potatoes. Boil them in a pot of salted water until tender, about 15-20 minutes. Drain and mash with 2 tablespoons of butter until smooth.
Mix the mashed potatoes with shredded cheddar cheese, sauerkraut, and a pinch of salt and pepper. Set the filling aside to cool.
Thinly slice the onions. In a large skillet, heat olive oil over medium heat and add the sliced onions. Cook, stirring occasionally, until caramelized, about 20-25 minutes. Set aside.
Divide the dough into four sections. Roll one section out on a floured surface to about 1/8-inch thickness. Use a 3-inch round cutter to cut circles.
Place a small spoonful of the potato-sauerkraut-cheese filling in the center of each circle. Fold the dough over, sealing the edges firmly by pinching or using a fork to crimp.
Repeat with the remaining dough and filling, keeping the prepared pierogi on a floured tray to prevent sticking.
Bring a large pot of salted water to a boil. Boil the pierogi in batches until they float to the surface, about 3-4 minutes. Remove with a slotted spoon.
Heat a large skillet over medium heat with a little butter or oil and sauté the boiled pierogi until golden brown on each side, about 3 minutes per side.
Serve the pierogi warm, topped with the caramelized onions. Enjoy!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.4 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 193 mg | 15% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 684 mg | 15% | |
*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.
