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Polish sauerkraut pierogi with soured cream and fried onions
Tangy sauerkraut-filled dumplings served with golden fried onions

Polish sauerkraut pierogi

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Sauerkraut is a staple in Poland and was the main source of Vitamin C in winter. The flavour of sauerkraut pierogi is intense, tangy, and piquant. They are often mixed with dried wild mushrooms, but this version relies purely on the characterful taste of the cabbage, completed by fried onions.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 5 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 4 servings
🔥 Calories 360 kcal
🌍 Cuisine Polish

Ingredients

Equipment Needed

  • Frying pan
  • Strainer
  • Pot

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Make the dough in the usual way and let it rest.

Tip: Always start with the dough, as you can make the filling while it rests.
2 ✓

Rinse the sauerkraut (if necessary) and chop finely. Sauté the onion in the oil, add the cabbage, and braise until soft (approx. 20 mins). Season with pepper, then cool.

Tip: Long braising softens the cabbage fibres and 'caramelises' the flavours.
3 ✓

Fill the doughs with the cabbage, seal thoroughly.

Tip: Air can get trapped between the cabbage strands; press the filling to make it compact.
4 ✓

Boil the pierogi and serve with soured cream.

Tip: The richness of the soured cream softens the acidity of the cabbage.

Recipe FAQ

It was too sour.
Rinse the sauerkraut with water before use if you find it too intense. You can also balance it with sugar during frying.
The cabbage stayed tough.
Vegetables soften with more difficulty in an acidic environment. Braise for longer in the pan before filling.

Ingredients

  • 400 g Plain flour
  • 1 pc Egg
  • 150 ml Water
  • 1 tsp Salt
  • 300 g Sauerkraut
  • 1 head Onion
  • 2 tbsp Sunflower oil
  • 150 g Soured cream