Sauerkraut Potato And Cheese Pierogi W Onions Recipe

Name: Sauerkraut Potato And Cheese Pierogi W Onions
Prep time: 60 min
Cook time: 91 min
Total time: 151 min
Yield: Serves 1 or more
Ingredients: 4 cups all-purpose flour; 1/2 teaspoon salt (plus additional to taste for filling and for boiling water); 3 large eggs (2 for dough, 1 for filling); 1/2 cup sour cream (for dough, plus more for serving); 1/2 cup water (for dough, plus more for boiling pierogi); 3 medium potatoes, peeled and quartered; 1 (14.5 ounce) can or 1 3/4 cups sauerkraut, squeezed dry; 1/2 cup sharp cheddar cheese, shredded; 1/4 cup butter (plus more for browning/serving); 1 medium yellow onion, finely chopped; pepper to taste; 1 (8 ounce) package farmer cheese, crumbled

Taste the tradition! This recipe delivers authentic Polish Sauerkraut, Potato & Cheese Pierogi with Onions, just like Grandma used to make. Hailing from a Polish neighborhood, this recipe guarantees pierogi bursting with flavor. While it requires some prep time, the delicious results (and the ability to freeze half for later!) are totally worth it. Get ready for a comforting classic that will transport you straight to Poland!

Prep Time 60 mins

Cook Time 91 mins

Calories 267.9 kcal

Protein 19g

Rating 5.0 (1 Reviews)

Sauerkraut Potato And Cheese Pierogi W Onions

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sauerkraut Potato And Cheese Pierogi W Onions

4 cups all-purpose flour
1/2 teaspoon salt (plus additional to taste for filling and for boiling water)
3 large eggs (2 for dough, 1 for filling)
1/2 cup sour cream (for dough, plus more for serving)
1/2 cup water (for dough, plus more for boiling pierogi)
3 medium potatoes, peeled and quartered
1 (14.5 ounce) can or 1 3/4 cups sauerkraut, squeezed dry
1/2 cup sharp cheddar cheese, shredded
1/4 cup butter (plus more for browning/serving)
1 medium yellow onion, finely chopped
pepper to taste
1 (8 ounce) package farmer cheese, crumbled

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How to Make Sauerkraut Potato And Cheese Pierogi W Onions

In a large pot, boil potatoes until tender. Drain and mash thoroughly. Set aside.
While potatoes are cooking, finely chop the onion and sauté in butter until translucent. Set aside.
In a large bowl, combine the mashed potatoes, sautéed onions, sauerkraut (squeezed dry), farmer cheese, eggs, flour, salt, and pepper. Mix well until a dough forms.
On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a 3-inch cookie cutter or glass to cut out circles.
Place a spoonful of filling in the center of each circle.
Fold the dough over to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork for a decorative finish.
Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water and cook for 3-4 minutes, or until they float to the surface.
Remove the pierogi with a slotted spoon and drain on paper towels.
Serve immediately with browned butter, sour cream, or your favorite pierogi topping. Enjoy!
Optional: Freeze half of the uncooked pierogi for future meals. Place them on a baking sheet, freeze solid, then transfer to a freezer bag for long-term storage.