Pierogies with Sauerkraut-Potato filling

There were not so many culinary highlights in the last weeks because instead of simmering pots, you permanently heard the sewing machine running. The shop of our small bow ties needed to be filled with new designs. Stop by if you’re interested! Now it’s about time to create some new recipes. We wanted to try the polish Pierogies for a long time. We’re big fans of stuffed pastry such as Ravioli, Maultaschen or Dumplings. They look great; can be stuffed with different things and taste sooo good!

Pierogies are common in Eastern Europe. You can eat them in different versions out of yeast dough, pasta dough or puff pastry. You can fill them sweet or hearty. A classic filling are potatoes, quark and mushrooms or cabbage or cheese or just potatoes. We agreed to make a filling of mashed potatoes and sauerkraut. You need to know that Yannic loves to mix mashed potatoes with everything else like peas or sauerkraut and so on. I like to separate and eat one spoon of potatoes, one spoon of peas and so on. Worlds colliding! That’s why Yannic was so excited about mixing the filling. “Mashed potatoes with sauerkraut are the best dish.” I stood irritated beside him. But you should try yourself!

Mix the flour with the salt, add 1 1/2 stirred eggs and water and knead to a smooth dough. Refrigerate for half an hour in plastic wrap. Leave the remaining 1/2 egg to seal the Pierogies.
Peel and cook the potatoes. Bring the sauerkraut with the grate of half an apple and apple juice to a boil. Fill the bay leaf, juniper berries, cloves and allspice in a small cloth bag and simmer with the sauerkraut for 15 minutes. Season with salt and pepper. Mash the potatoes and also season with salt, pepper and nutmeg. Drain the sauerkraut and mix with the mashed potatoes. Heat the butter in a pan until it turns golden brown, sift and combine with the filling. Finally taste it once more.
Divide the dough into four balls and roll out thinly. We used our pasta maker. Then cut rounds (Ø 9 cm) and fill with the potato-sauerkraut mixture. Brush the edges with the remaining egg and fold over to form a half circle. Press the edges together with a fork. Drop into boiling water and cook for 5 minutes. Drain and then fry in a pan. You can also fry some onions and place them on top of the Pierogies. We like to eat them with dill-sour cream. For this you need to prepare sour cream with salt pepper and chopped dill.
To have a fresh side, we prepared a small, wintrily carrot-radish-apple salad. Julienne carrots, radish and apple. Grate the ginger and mix everything with apple cider vinegar, lemon juice, lemon zest and season with salt, pepper and apple syrup.
You can also enjoy your Pierogies without the onions and salad and eat them with a yummy Onion Chutney!

FoR 4 Servings


300 g wholemeal flour

1 1/2 tsp salt

2 organic eggs (size M)

125 ml warm water


500 g floury potatoes

350 g sauerkraut

1/2 apple

100 ml apple juice (NFC juice)

1 bay leaf

3 juniper berries

2 corns allspice

2 cloves

5 black peppercorns

40 g butter


black pepper



1 big carrot

3 small black radishes

1 apple

1 tbsp cider vinegar

1 small piece ginger

zest and juice of 1/2 organic lemon

1-2 tsp rice syrup


black pepper