Why You’ll Love These

• Perfect balance of creamy, tangy, and smoky
• That soft, pillowy dough that doesn’t fight you
• A filling full of flavor
• They freeze beautifully (if you somehow have leftovers 😏)

Ingredients

Dough (My Go-To Recipe)

• 4 cups all-purpose flour (500 g)
• 6 tbsp melted butter (80 g)
• ½ tsp salt
• 1 cup boiling water (220–250 ml, add gradually)

Filling

• 2 lbs potatoes (1 kg)
• 4 cups sauerkraut, drained & chopped (600 g)
• 3 shallots or 1 large onion
• 2 tbsp butter
• 7 oz smoked bacon (200 g) If you want it richer, you can go up to 1 lb, I won’t stop you 🙂
• Salt & pepper to taste
• Optional: pinch of oregano

Instructions

Prepare the Potatoes

Start by placing the peeled potatoes in a large pot of salted water. Bring to a boil and cook until they are fork-tender. This usually takes about 15–20 minutes, depending on size.

Drain them well and mash until completely smooth. Take a minute here — the smoother the potatoes, the better your filling will be.

Cook the Bacon, Onion & Sauerkraut

While the potatoes are cooking, prepare the rest of your filling.

In a large pan, cook the chopped bacon over medium heat until it begins to crisp and release its fat. Add the chopped shallots or onion and cook until soft, golden, and fragrant.

Next, add the drained and chopped sauerkraut.
(This step matters — chopping it keeps the filling from becoming stringy and helps everything blend together beautifully.)

Cook for a few minutes, just enough to mellow the sharpness and bring the flavors together.

Combine the Filling

Add the warm potato mash to the pan or transfer everything into a large bowl and mix until well combined.

Season with salt and pepper.
Then stop for a moment and taste the filling.

This is one of those small but important steps — adjust the seasoning until it tastes just right to you. Every batch of sauerkraut is a little different, and this is where you bring it into balance.

Allow the filling to cool before shaping. Once cooled, you can roll it into small logs or “tubes,” which makes filling the pierogi much easier and less messy.

After shaping the filling into small tubes, place them in the refrigerator for about 20–30 minutes.

Chilling the filling helps it firm up, which makes the pierogi much easier to assemble.

Make the Dough

In a large bowl, combine the flour and salt. Add the melted butter, then slowly pour in the boiling water while mixing.

Once the dough comes together, transfer it to a lightly floured surface and knead until it becomes smooth, soft, and slightly elastic.

Cover the dough with a towel or plastic wrap and let it rest for 20–30 minutes. This resting time relaxes the gluten and makes rolling much easier.

Roll and Fill

Roll the dough out thinly and cut into circles using a glass or cutter.

Place a portion of filling in the center of each circle. Fold over and press the edges together firmly to seal.

Take your time with this step — a good seal prevents the pierogi from opening while cooking.
And yes, it’s also the moment where they start to look especially beautiful.

Cook the Pierogi

Bring a large pot of salted water to a gentle boil.

Cook the pierogi in batches, being careful not to overcrowd the pot. Once they float to the surface, allow them to cook for an additional 1–2 minutes. Remove with a slotted spoon.

What to Serve with Pierogi

Pierogi like these don’t need much — they’re already rich, soft, and full of flavor. But the right toppings and sides take them from good… to something you’ll keep thinking about.

Classic Toppings (Don’t Skip These)

• Butter with sautéed onions
  This is the base. Warm, golden, slightly sweet — it brings everything together.
• Crispy bacon
  If you used bacon in the filling, adding a little more on top just makes sense.
• Sour cream
  A spoonful on top cuts through the richness and adds that creamy contrast.
• Fresh chives
  A little freshness at the end makes a big difference.

A Few Tips That Make a Difference

• Always chop your sauerkraut — better texture, better filling
• Taste your filling before stuffing (seriously)
• Keep your dough covered so it doesn’t dry out
• Seal well — this prevents pierogi from opening while cooking

Storage

• Freeze raw pierogi on a tray, then transfer to a bag
• Cook straight from frozen — no need to thaw

Final Thoughts

Food like this isn’t complicated… but it matters. Maybe you grew up with something similar. Maybe this is your first time making pierogi.

Either way — I hope you try them. And if you do…tell me how they turned out.

Smacznego!