Pierogi z Kapustą Kiszoną
How to pronounce it?
pierre-oghee scapoostom keeshonom
‘Play’ to hear:
Sauerkraut is one of the ‘star ingredients’ at the Wigilia (Polish Christmas Eve) dinner table. Christmas pierogi are stuffed with tons of tangy sauerkraut, often accompanied by fragrant wild mushrooms.
But sauerkraut appears ‘solo’ as well – and that’s what we’re cooking this time: ladies and gentlemen, I present… Sauerkraut Pierogi!
For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.
As winter approaches, the fresh produce is already gone – but pantries are full! That’s a perfect moment to start enjoying all those fermented delicacies, including my beloved sauerkraut.
The toughest thing about these Sauerkraut Pierogi is not eating too many in one sitting. Don’t say I didn’t warn you! Next time, try one of these:
To learn more about Polish dumplings in general, check out the Pierogi guide.
Do you need any special ingredients to make Sauerkraut Pierogi?
The only ingredient that could be more difficult to source is a high-quality Sauerkraut. Make sure it wasn’t soured with vinegar! We’re looking for a proper, lacto-fermented kraut.
Check out at the local farmer’s market or a European Deli (Polish, German…). You can easily make your own sauerkraut at home – I hope to post a recipe for it soon. In the meantime, try following this one: homemade sauerkraut
Personally, I’m not a fan of canned or jarred sauerkraut. It just tastes ‘funky’ to me. But maybe it was just bad luck – if you know a good brand (in the US, UK or elsewhere), let me know.
What should you serve with Sauerkraut Pierogi?
Pierogi are very filling and that’s why they’re served without any additional sides.
Like all savoury pierogi, Sauerkraut dumplings taste great with a variety of toppings. In this recipe, they’re topped with some melted butter and sprinkled with chopped dill.
Alternatively, you can chop some onions, bacon or kiełbasa and fry on some butter, until golden. Then just pour it over your pierogi.
Can you cook these Sauerkraut Pierogi another way?
You can steam pierogi instead of boiling them – 10 minutes should be enough.
Once they’re boiled or steamed, you can add some crispiness to the outer shell by frying. Melt some butter on the frying pan, add the pierogi and fry them until golden (a few minutes on each side should do the trick). For more cooking options, check out the post on how to cook pierogi.
What diets are these Sauerkraut Pierogi suitable for?
Sauerkraut pierogi are suitable for vegetarians.
If you would like to make them gluten-free, swap the regular dough for this gluten-free pierogi dough recipe instead.
How long can you keep these Sauerkraut Pierogi in the fridge?
Pierogi are best when warm, although there’s nothing wrong with eating them cold. Once they’re served at room temperature, eat them within 3 hours.
In the unlikely event that there are leftovers, leave them to cool first. Next, you can move them into a container, or just wrap the plate with a cling film/foil. Refrigerate for a maximum of 3-4 days.
Can I freeze these Sauerkraut Pierogi?
Yes, you can freeze pierogi. Grease a tray with some oil and place the dumplings on top. Make sure they don’t touch. Place the tray in the freezer for 2 hours.
After that time, you can move them into a freezer-friendly bag. Make sure to label it with a date. Eat within 2-3 months.
How do I reheat these Sauerkraut Pierogi?
From chilled: you can use a microwave. 3 to 4 minutes are usually enough to reheat the dumplings.
For a better result, reheat pierogi on a frying pan. Melt a teaspoon of butter, add pierogi in and top with 3-4 tablespoons of water. Cover the frying pan with a lid for 3 to 4 minutes. Lift the lid and flip the dumplings. Wait for the remaining water to evaporate and fry a bit longer, allowing pierogi to get golden.
From frozen: Boil a pot of water. Throw in the frozen dumplings, and cook until the water starts boiling again (this usually takes a few minutes on medium heat). Serve them straight away, or fry them up for that delicious crispy shell.
For the sauerkraut filling
- 2 onions, medium
- 3 tablespoons olive oil
- 14 oz (400 g) sauerkraut
- 1 carrot, large
- salt, to taste
- pepper, to taste
For the pierogi dough
- 4 US cups (500 g) all-purpose flour
- 1 cup (8.45 fl oz, 250 ml) hot water
- 1 teaspoon salt
For the sauerkraut filling
- Chop the onion into small pieces and fry in olive oil.
- Chop the sauerkraut and squeeze out excess juice. In a pot, boil water and put the sauerkraut in. Grate the carrot and add to the pot.
- Cook for about 30 minutes until the cabbage becomes soft. Drain it well.
- Add the sauerkraut/carrot mix to the fried onion, combine and fry together for 10-15 minutes. Season with the right amount of salt and pepper. Set aside.
For the pierogi dough
- Choose one of the dough recipes from here, or follow this basic recipe below.
- Sift the flour onto your work surface. Make a well, pour in a small amount of hot water.
- Knead quickly, gradually adding enough water for the dough to become soft and elastic. Don't add too much, because it might become too sticky.
- Divide the dough into four parts. Spread the first on a work surface sprinkled with flour. Roll into a thin piece of dough. Cut into circles using a round cutter (or a glass).
- Place a spoonful of sauerkraut filling in the middle of each circle. Fold dough over filling. Press edges together.
- Continue until you're out of ingredients.
- Bring a pot of salted water to a boil, then reduce the heat slightly.
- Drop in a couple of dumplings. Cook for 5 to 6 minutes - until they start to float to the top.
- Collect pierogi with a slotted spoon. Serve with melted butter or other topping of choice.
Amount Per Serving: Unsaturated Fat: 0g
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Alternative traditional/regional names:
Also known / Misspelt internationally as:
Polish Kimchi Pierogi, Perogi, Perogy, Pierogies, Pierrogi, Pirogies, Pirogies, Peirogi, Peirogy, Pirrogi, Pirrogies, Polish Dumplings
First published on:
Recipe by / Adapted from:
Bibliography / References: