How To Make Polish Sausage and Sauerkraut Pierogi Recipe
Delicious traditional Polish stuffed dumplings filled with savory sausage and tangy sauerkraut.
Serves:
Ingredients
- 2 cups flour
- 1/2 tsp salt
- 2 eggs
- 1/2 cup warm water
- 1 cup cooked and crumbled Polish sausage
- 1 cup sauerkraut, drained and rinsed
- 1/2 cup chopped onion
- 2 tbsp butter
- salt and pepper, to taste
- sour cream, for serving
Instructions
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In a large bowl, combine flour and 1/2 tsp salt.
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Beat eggs and add to flour mixture, then slowly add warm water and knead dough until it becomes smooth and elastic.
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Cover dough and let rest for 30 minutes.
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In a skillet, sauté onion in butter until soft.
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Mix in cooked sausage, sauerkraut, salt, and pepper, and set aside.
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Roll out dough on a lightly floured surface and cut into circles.
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Spoon a small amount of filling onto each circle of dough and fold over to create a half circle, pressing edges together to seal.
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Cook in boiling salted water for 3-4 minutes or until pierogi float to surface.
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Serve with sour cream.
Nutrition
- Calories : 513kcal
- Total Fat : 18g
- Saturated Fat : 8g
- Cholesterol : 151mg
- Sodium : 858mg
- Total Carbohydrates : 67g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 18g
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