1 hr 30 mins
A popular Polish dish similar to dumplings or ravioli. Pronounced pyeh-RAW-ghee (this is the plural form, not pierogies, just one is called pierog, but they're so good you'll almost never eat just one.) Pierogi can be made with a wide variety of fillings, but the most common are minced cooked meat, sauerkraut and mushrooms, cheese and potatoes (known as ruskie/Ruthenian pierogi), sweet cheese (usually with a touch of vanilla) and blueberries (in summer). Other fillings include buckwheat groats, potatoes and onions and lentils. Toppings include fried fat-back nuggets, sour cream, melted butter or butter-browned bread crumbs.
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- 1 lb sauerkraut, finely chopped
- 150 g butter, divided
- 1 onion, chopped
- 1/4 lb fresh mushrooms, diced
- 1Saute the sauerkraut in 1/3 of the butter.
- 2Fry the onion in 1/6 of the butter; fry the mushrooms in the remaining butter.
- 3Combine these ingredients, season with pepper, and refrigerate until ready to assemble pierogi.
- 4Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
- 5Twist off workable portions of dough and roll out very thin on a floured surface.
- 6Using a glass with a thin lip and a diameter of about 3-1/2 inches, dip lip of glass in flour and cut circles out of the dough.
- 7Place about 2 teaspoons filling in the center of each dough circle.
- 8Moisten outer edges with water and fold dough over to close.
- 9Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
- 10Bring water to a boil.
- 11Cook 12 pierogi at a time, reducing heat to a gentle boil.
- 12Boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
- 13Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
- 14Repeat with remaining pierogi.
- 15At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.
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Nutritional Facts for Pierogi Z Kapusty (Pierogi W/ Sauerkraut & Mushroom Filling)
Serving Size: 1 (161 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 356.2
- Calories from Fat 137
- Total Fat 15.2 g
- Saturated Fat 8.9 g
- Cholesterol 82.6 mg
- Sodium 770.1 mg
- Total Carbohydrate 46.3 g
- Dietary Fiber 3.0 g
- Sugars 1.8 g
- Protein 8.4 g
The following items or measurements are not included: