PolishSide dish
Pierogi (Polish Dumplings)
These homemade pierogi feature a tender dough wrapped around two classic fillings: a savory sauerkraut and onion mixture, and creamy mashed potatoes with sautéed onion. The dough comes together quickly, then you'll fill and seal each dumpling before a quick boil. Serve them simply with a dollop of sour cream.
30 minServes 4
Method
5 steps · 30 min total
- 01
Make Sauerkraut Filling
For the sauerkraut filling, melt the 2 tablespoons of butter in a skillet over medium heat. Stir in the chopped onion and cook until it's softened and translucent, about 5 minutes.
Add the drained sauerkraut and continue to cook for another 5 minutes. Season with salt and pepper to taste, then transfer the filling to a plate to cool completely.
- 02
Make Potato Filling
To make the mashed potato filling, melt the remaining 3 tablespoons of butter in a skillet over medium heat. Stir in the chopped onion and cook until it's softened and translucent, about 5 minutes. Stir this mixture into your prepared mashed potatoes, then season with salt and white pepper.
