Pierogi (Polish Dumplings)
This Polish side builds sauerkraut, potatoes and sour cream into a fuss-free meal you can have ready in about 100 minutes. You'll find the full ingredient list (with a scaler to change the servings), 14 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and large pot. At involved difficulty across 14 steps, it's worth setting aside proper time for. As written, it's meat-free.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- To prepare the sauerkraut filling, melt the butter in a skillet over medium heat.
- Stir in the onion, and cook until translucent, about 5 minutes.
- Add the drained sauerkraut and cook for an additional 5 minutes.
- Season to taste with salt and pepper, then remove to a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
- To make the dough, beat together the eggs and sour cream until smooth.
- Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together.
- Knead the dough on a lightly floured surface until firm and smooth.
- Divide the dough in half, then roll out one half to 1/8 inch thickness.
- Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the center of each round.
- Moisten the edges with water, fold over, and press together with a fork to seal.
- Repeat procedure with the remaining dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
You'll use: Frying pan / skillet · Large pot · Saucepan
Watch how it's made
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Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Sour Cream
- plain Greek yogurt · crème fraîche
What to serve with Pierogi (Polish Dumplings)
Tips & common questions
How long does Pierogi (Polish Dumplings) take to make?
About 100 minutes from start to finish — an estimate based on the 14 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Pierogi (Polish Dumplings) vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Pierogi (Polish Dumplings) via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.