Polish Sauerkraut Pierogi
A popular sauerkraut filling, ideal for Polish pierogi or dumplings, can also be used in crepes.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling a deep pot of salted water for the pierogi.
-
Prepare the filling: Heat 2 tbsp oil in a skillet, sauté onion until tender. Add sauerkraut and carrots; cook 10-15 minutes until tender and volume reduces.
-
Remove filling from heat, stir in 1 tsp salt, pepper, and 2 tbsp sour cream; add more if needed to hold shape. Cool completely.
-
Make the dough: Combine eggs, 5 tbsp sour cream, 3 tbsp oil, 1 tsp salt, and chicken broth in a bowl. Add flour and knead until smooth. Wrap dough and rest for 10 minutes.
-
Assemble pierogi: Roll dough to 1/8-inch thickness on a floured surface. Cut 3-inch rounds, reserving scraps. Place 1 1/2-inch scoops of cooled filling onto each round. Fold dough into half-moon shapes, pressing edges to seal. Repeat with scraps.
-
Cook pierogi: Reduce boiling water to a simmer. Drop 12 pierogi into the water, stir once, and cook for 3 minutes after they rise to the surface. Remove with a slotted spoon to a buttered platter. Repeat for remaining pierogi.
-
To optionally fry: Melt butter in a large skillet and sauté 1 cup chopped onion until translucent. Add cooked pierogi and fry until golden on both sides. Serve hot with desired toppings.