Pierogi (Polish Dumplings)

From the kitchen of Carly

Half-moon Polish dumplings filled two classic ways: mashed potato or sauerkraut and onion. Boiled until they bob, then optionally pan-fried in butter for crispy edges. The kind of food that makes a kitchen feel like grandma's. Make these in batches with a friend; the assembly is meditative but goes faster with two pairs of hands.

Pierogi (Polish Dumplings)

Pierogi are hand-pleated pockets of tender dough that hold caramelized onions and either tangy sauerkraut or creamy potato. The sour cream dough is forgiving and soft, meant to seal around a spoonful of filling without fuss. These freeze beautifully, boil straight from frozen, and float to the surface when they're done, making them as reliable as they are rewarding to eat.

Prep
1 hr
Cook
30 min
Total
1 hr 30 min
Servings
6
Difficulty
medium

Ingredients

6 servings

  • 2 tbspunsalted butter (for sauerkraut filling)
  • 1/3 cupyellow onion, finely chopped (for sauerkraut filling)
  • 1 1/2 cupssauerkraut, drained well
  • 3 tbspunsalted butter (for potato filling)
  • 1/2 cupyellow onion, finely chopped (for potato filling)
  • 2 cupscold mashed potatoes
  • 3large eggs (for dough)
  • 1 cupsour cream (for dough, plus more for serving)
  • 3 cupsall-purpose flour
  • 1/4 tspkosher salt
  • 1 tbspbaking powder
  • 4 tbspextra butter for serving

Instructions

  1. Make the sauerkraut filling. Melt 2 tbsp butter in a skillet over medium heat. Add 1/3 cup chopped onion and cook 4 to 5 minutes until translucent. Stir in the drained sauerkraut and cook 5 minutes more. Season with salt and pepper. Transfer to a plate and cool.

  2. Make the potato filling. Melt 3 tbsp butter in the same skillet. Add 1/2 cup chopped onion and cook 5 minutes until soft. Stir into the cold mashed potatoes. Season with salt and white pepper. Cool.

  3. Make the dough. In a large bowl, beat the eggs and 1 cup sour cream until smooth.

  4. In a separate bowl, sift together the flour, salt, and baking powder. Add to the wet mixture in 3 batches, stirring with a wooden spoon until a soft dough forms.

  5. Turn out onto a floured surface. Knead briefly until firm and smooth, about 2 minutes.

  6. Divide the dough in half. Wrap one half in plastic and refrigerate while you work the first.

  7. Roll the first half on a floured surface to about 1/8 inch thick. Cut out 3-inch rounds with a biscuit cutter or a glass.

  8. Place a small spoonful (about 1 tbsp) of mashed potato filling in the center of each round.

  9. Moisten the edges with a wet finger. Fold the round in half over the filling, pressing the edges together. Seal and crimp with a fork.

  10. Repeat with the second half of the dough and the sauerkraut filling.

  11. Bring a large pot of salted water to a gentle boil.

  12. Cook the pierogi in batches of 8 to 10 (don't crowd). They sink at first; remove with a slotted spoon when they float to the top, about 3 to 5 minutes.

  13. Optional but recommended: melt 4 tbsp butter in a skillet over medium-high. Pan-fry the boiled pierogi 2 minutes per side until golden and crisp at the edges.

  14. Serve hot with sour cream, caramelized onions, or applesauce on the side.

Tips from the kitchen

  • Mash your potatoes while still warm, then chill them before filling so they hold their shape better and won't make the dough soggy.
  • Drain your sauerkraut thoroughly and cook it down with onion to remove excess liquid, otherwise the filling will burst through the dough seams.
  • Don't skip the crimp with a fork. It seals the edges airtight and keeps filling from leaking into the boiling water.
  • Make the dough the day before, wrap it well, and refrigerate overnight. It becomes easier to handle and the flavor deepens.
  • Freeze the shaped pierogi on a sheet pan before boiling, then drop them straight into water from frozen. They cook in the same time and won't stick together.

Variations

  • Cheese and potato: Swap half the potato filling for grated sharp cheddar or gruyere and fresh dill for a richer, tangier version.
  • Mushroom and kale: Saute finely chopped mushrooms and kale with garlic and fold into cooled mashed potatoes for an earthy, vegetable-forward filling.
  • Caramelized onion only: Skip both fillings and load each pierogi with deeply browned caramelized onions cooked low and slow until jammy and sweet.
  • Prune and potato: Add a pitted prune to the center of potato-filled pierogi before sealing for a sweet and savory contrast that's traditional in some Polish regions.

Make ahead and storage

Pierogi keep in the fridge for 3 days and freeze beautifully for up to 3 months. Reheat in a buttered skillet over medium heat until warmed through, or boil from frozen and finish in butter and caramelized onions.

Substitutions
  • sauerkraut filling to sauteed mushrooms or seasoned ricotta with herbs. Mushroom is the traditional Christmas Eve filling. Ricotta is creamier and faster (no cooking step).
  • sour cream in dough to Greek yogurt or buttermilk. Greek yogurt is the closest texture match. Buttermilk gives a slightly tangier, lighter dough.
  • homemade dough to store-bought dumpling wrappers (gyoza or wonton). Skip the dough steps entirely. Use round dumpling wrappers; the cook time stays the same.

Pairs well with: Caramelized onions and crispy bacon scattered on top, A dollop of cold sour cream and snipped chives, Warm applesauce or a simple cucumber-and-dill salad