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Polish Sauerkraut Pierogi with sour cream and fried onions

Polish Sauerkraut Pierogi

Sauerkraut pierogi is one of Poland's oldest and most well-known dishes, especially popular during the holidays, particularly during the Christmas fast. The use of sauerkraut dates back centuries, when fermenting vegetables was a way to prepare for the long winter months. The sauerkraut filling alone provides a rich flavor, making it an excellent addition to a vegetarian diet. As the sauerkraut pierogi slowly cook in the hot water, the kitchen is filled with the characteristic festive aroma of fried onions and sauerkraut. For the best results, the sauerkraut should be well squeezed and fried over low heat to allow the flavors to meld. Tip: You can enrich the sauerkraut with mushrooms for an even fuller, earthy flavor.

Prep Time 50 min
Preparation 10 min
Total 1 hr
790 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 400 g All-purpose flour
⭕ 1 Egg
⭕ 150 ml Water
⭕ 1 tsp Salt
⭕ 300 g Sauerkraut
⭕ 1 Onion
⭕ 2 tbsp Sunflower oil
⭕ 150 g Sour cream

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    Preparation Steps

    1

    Sift the flour into a large bowl, add the salt, then crack in the egg and gradually pour in the water while mixing. Once the dough comes together, transfer it to a floured surface and knead until smooth, about 8–10 minutes. TIP: If the dough is too dry, add a little water; if it's sticky, sprinkle with a little flour.

    2

    Cover the dough with a clean kitchen towel and let it rest for 30 minutes. Resting makes it easier to roll out and prevents the dough from shrinking back during shaping.

    3

    Finely chop the onion. Heat the oil in a skillet and sauté the onion until softened, then add the squeezed sauerkraut. Cook together for 10–15 minutes to allow the flavors to meld. TIP: If the sauerkraut is too sour, rinse it under cold water and squeeze it thoroughly.

    4

    Roll out the rested dough to about 2 mm thick, then use a glass or round cutter to cut out circles. Place a small spoonful of sauerkraut filling in the center of each circle.

    5

    Fold the dough in half to form a half-moon shape and press the edges together with your fingers or a fork to seal. Then set the pierogi aside on a floured surface. TIP: Make sure the filling isn't too hot, otherwise it may soak the dough.

    6

    Bring a large pot of salted water to a boil, add the pierogi in batches, and cook until they float to the surface. Once they float, cook for another 1–2 minutes, then drain.

    7

    Before serving, sprinkle with fried onions and serve with sour cream. TIP: You can also pan-fry the cooked pierogi in a little oil to give them a crispier texture.