Sauerkraut Stuffed Pierogies (Sauerkraut gefüllte Pierogies)

Sauerkraut gefüllte Pierogies, or Sauerkraut Stuffed Pierogies, are a traditional German dish that combines the flavors of sauerkraut and dough in a delicious dumpling.

Sauerkraut Stuffed Pierogies (Sauerkraut gefüllte Pierogies)

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup warm water
  • 2 cups sauerkraut, drained and chopped
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the flour and salt. Gradually add the warm water and knead until a smooth dough forms. Cover and let rest for 10 minutes.
  2. In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft. Add the chopped sauerkraut and cook for 5-7 minutes. Season with salt and pepper to taste. Remove from heat and let cool.
  3. Roll out the dough on a floured surface and cut out circles using a cookie cutter or a glass. Place a spoonful of the sauerkraut mixture in the center of each circle. Fold the dough over the filling and press the edges to seal.
  4. Bring a large pot of salted water to a boil. Cook the pierogies in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
  5. Optional: Pan-fry the cooked pierogies in butter until golden brown.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
40g
Protein
8g
Fat
12g

Supplies

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

Tools

Knife Cutting board

Serving suggestions

Serve the sauerkraut gefüllte Pierogies with a dollop of sour cream and a side of German potato salad.

Tips & tricks

For a time-saving option, use store-bought pierogi dough instead of making the dough from scratch.

Cost

$10