Pierogi (Polish Dumplings)

Story behind the dish

Pierogi, the beloved Polish dumplings, are more than just comfort food — they’re a celebration of tradition, family, and generations of culinary love. Each bite offers a little taste of Poland’s rich history, wrapped in a tender dough with hearty fillings that tell a story. Whether served during holiday festivities or as a cozy weeknight dinner, pierogi bring warmth and joy to every table.

Imagine rolling out the dough, filling each circle with savory mashed potatoes or tangy sauerkraut, and then watching them bob to the surface as they gently cook. Making pierogi is a cherished ritual, a blend of hands and heart that transforms simple ingredients into something truly special. Let’s dive into creating these delightful Polish treasures in your own kitchen.

Ingredients

• 2 tablespoons butter (1.4 oz, 40 g)
• 1/3 cup chopped onion (2.3 oz, 65 g)
• 1 1/2 cups sauerkraut (8 oz, 225 g), drained
• 3 tablespoons butter (1.5 oz, 45 g)
• 1/2 cup chopped onion (3.5 oz, 100 g)
• 2 cups potatoes (1.5 lb, 680 g), peeled and boiled
• 3 eggs
• 1 cup sour cream (8 oz, 225 g)
• 3 cups flour (12.5 oz, 355 g)
• 1/4 teaspoon salt
• 1 tablespoon baking powder (0.5 oz, 15 g)

Step-by-step

1. To prepare the sauerkraut filling, melt 2 tablespoons (1.4 oz, 40 g) butter in a skillet over medium heat. Stir in 1/3 cup (2.3 oz, 65 g) chopped onion, and cook until translucent, about 5 minutes. Add drained sauerkraut and cook for another 5 minutes. Season with salt and pepper, then remove from heat and let cool.
2. For the mashed potato filling, melt 3 tablespoons (1.5 oz, 45 g) butter in a skillet over medium heat. Stir in 1/2 cup (3.5 oz, 100 g) chopped onion and cook until translucent, about 5 minutes. Mix into the cooked potatoes and season with salt and white pepper.
3. To make the dough, beat together 3 eggs and 1 cup (8 oz, 225 g) sour cream until smooth. In a separate bowl, sift together 3 cups (12.5 oz, 355 g) flour, 1/4 teaspoon salt, and 1 tablespoon baking powder. Stir the dry ingredients into the sour cream mixture until the dough comes together.
4. Turn the dough onto a lightly floured surface and knead until firm and smooth. Divide the dough in half. Roll out one half to about 1/8 inch thickness. Using a 3-inch (7.6 cm) biscuit cutter, cut out rounds.
5. Place a small spoonful of mashed potato filling in the center of each dough round. Moisten the edges with a little water, fold over, and press the edges together with a fork to seal. Repeat with the remaining dough and sauerkraut filling.
6. Bring a large pot of lightly salted water to a boil. Carefully add the pierogi and cook for 3 to 5 minutes, or until they float to the top. Remove with a slotted spoon and serve hot.

Chef’s tips & serving ideas

• Serve pierogi topped with sautéed onions, crispy bacon, or a dollop of sour cream for an extra indulgence.
• For a touch of elegance, sprinkle freshly chopped herbs like dill or chives over the pierogi before serving.

Closing thoughts

Pierogi are more than just a dumpling — they are a heartfelt embrace, a culinary bridge across generations and borders. In your kitchen, with a little patience and a lot of love, you can bring a piece of Poland’s rich tradition to life. Enjoy each tender bite of your homemade pierogi, and share the warmth and stories they carry with family and friends.