How to Make Pierogi Polish Dumplings | Dumpling Recipe | Allrecipes.com

potato

🥗Healthier: sweet potato

💰Cheaper: mashed potato flakes

Sweet potatoes are more nutritious, while mashed potato flakes are budget-friendly.

cheese

🥗Healthier: cottage cheese

💰Cheaper: processed cheese

Cottage cheese is lower in fat and higher in protein.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients.

Peel and chop a medium onion, about 1 cup total.

Drain 1 and 1/2 cups of sauerkraut and mince it.

Melt 2 tablespoons of butter in a large skillet over medium heat.

Add 3/4 cup of chopped onions and cook, stirring often, until the onions are translucent, about 5 minutes.

Add the sauerkraut and cook, stirring occasionally for 5 minutes more.

Season to taste with salt and ground black pepper and transfer the sauerkraut filling to a plate to cool.

Melt 3 tablespoons of butter in a large skillet over medium heat.

Add 3/4 cup of chopped onions and cook, stirring often, until the onions are translucent, about 5 minutes.

Remove the pan from the heat and stir in 2 cups of cold mashed potatoes until well blended.

Season to taste with salt and ground white pepper.

In a large bowl, crack 3 eggs and add an 8 oz container of sour cream, whisking until well blended.

Sift together 3 cups of all-purpose flour, 1/4 teaspoon of salt, and 1 tablespoon of baking powder.

Add the flour mixture into the sour cream mixture and stir until the dough is mixed well and comes together.

Knead the dough on a floured surface until firm and smooth.

Divide the dough in half and roll out each half to 1/8 inch thickness.

Cut the dough into rounds using a 3-inch biscuit cutter, yielding about two dozen from each piece of dough.

Place a spoonful of the mashed potato filling into the center of half of the dough rounds.

Moisten the edges with water, fold the dough over the filling, and press the edges together with a fork to seal.

Place them on a baking sheet lined with parchment while making the rest.

Place a spoonful of the sauerkraut filling into the center of the remaining dough rounds, moisten the edges with water, fold over, and seal with a fork.

Bring a large pot of lightly salted water to a boil.

Add the pierogi to the boiling water and cook for about 3 minutes until the dough is cooked and the filling is heated through.

Cook them in batches and remove with a slotted spoon to a rack over paper towels to cool slightly.

Optionally, fry them in butter and onions before serving.

Serve the boiled pierogi with sour cream and the fried pierogi with melted butter and onions.

Optionally, make a big batch and freeze them uncooked, boiling from the frozen state when ready to serve.

Cooking Techniques

Equipment Needed

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Dietary

Allergens