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.
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
- 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.
- 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.
- 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.
- 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.
- 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