Pierogis with Roasted Garlic Sauerkraut



Pierogi dough:

  • 3 cups All-purpose flour
  • 1 tsp Salt
  • 1 Large egg
  • ¼ cup Sour cream
  • ¾ cup Water

Pierogi filling:

  • 1 lb Ground pork / beef / turkey / chicken or Meat Alternative we love Tofu or BeyondMeat Sausage
  • ½ Yellow onion
  • ¼ tsp Salt
  • 1 cup Roasted Garlic Kraut


  • Add all Pierogi dough ingredients into a bowl and mix it thoroughly. If you use a mixer, make sure to mix for about 5 minutes until the dough becomes smooth and soft. Alternatively, knead by hand on a clean surface for approximately 8 minutes. If required, add a tablespoon flour at a time until the dough starts forming into a smooth ball. Cover the dough and refrigerate until ready to use.
  • To make the filling, simmer the potatoes on medium heat until the potatoes are tender and set aside to cool down. Next, crumble the potatoes in little pieces into a bowl. Add ground meat, salt, (optional - pinch of pepper), diced onions, and the Roasted Garlic Kraut to the bowl and stir until well incorporated.
  • Start rolling the dough out in batches on a floured surface.
  • Use an inverted glass or scone cutter ( 3-4 inches in diameter) and cut out circles of the dough.
  • Place a filled tablespoon of the the filling onto one of half of the circle and then fold the other half over.
  • Gently press together the edges to seal the Pierogis.
  • Add the Pierogis in a cooking pan or pot with boiling water and cook for about 5 minutes.
  • Drain and serve immediately.


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