Sauerkraut and Bacon Pierogies (Sauerkraut und Speck gefüllte Pierogies)

Sauerkraut und Speck gefüllte Pierogies, or Sauerkraut and Bacon Pierogies, are a delicious German dish that combines the flavors of tangy sauerkraut and savory bacon in a comforting dumpling. This recipe is perfect for a cozy dinner or as a hearty appetizer for a gathering.

Sauerkraut and Bacon Pierogies (Sauerkraut und Speck gefüllte Pierogies)

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup butter, melted
  • 1 cup sauerkraut, drained and chopped
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup onion, finely chopped
  • Salt and pepper to taste

Instructions

  1. In a large bowl, mix together the flour and salt. In a separate bowl, whisk the egg, sour cream, and melted butter. Gradually add the wet ingredients to the flour mixture, stirring until a dough forms. Knead the dough on a floured surface until smooth, then cover and let it rest for 30 minutes.
  2. In a skillet, cook the chopped onion until translucent. Add the chopped sauerkraut and cook for a few minutes. Remove from heat and stir in the crumbled bacon. Season with salt and pepper to taste.
  3. Roll out the dough on a floured surface and cut out circles using a round cutter or a glass. Place a spoonful of the sauerkraut and bacon filling in the center of each circle. Fold the dough over the filling and press the edges to seal, creating half-moon shapes.
  4. Boil the pierogies in a large pot of salted water for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
  5. Heat a skillet over medium heat and add a bit of butter. Pan-fry the pierogies until golden brown on both sides.
  6. Serve the pierogies hot, with a dollop of sour cream or a side of applesauce if desired.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
20 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
12g
Fat
14g

Supplies

Large bowl Skillet Rolling pin Round cutter or glass Slotted spoon Large pot

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Sauerkraut und Speck gefüllte Pierogies are best served hot, with a side of sour cream or applesauce. They pair well with a crisp German beer or a glass of Riesling.

Tips & tricks

For a time-saving option, you can use store-bought pierogi dough instead of making it from scratch. Additionally, the pierogies can be frozen after boiling and then pan-fried when ready to serve.

Cost

$15