Polish Perogies

Growing up with a Polish father, how can we have recipes without having one for Perogies!!  When we talk about perogies, I think of Christmas.  My mother would make borsch soup with mini sauerkraut perogies.  They would fit perfectly in the soup spoon.  Here I am 6 or 7 years old, eating this soup like it was a bowl of cereal!!!

Yes, it takes time to make these from scratch, but it is sooooo worth the time!!!  And if you time this right, you can actually make the borsch soup while you are making the perogies.  Take the challenge!!!!


Perogies Dough
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder

1. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
2. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
3. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon. After the perogies have boiled, they can be fried in some butter and onions or served with sour cream

Sauerkraut Filling

2 tablespoons butter

1/3 cup chopped onion

1 1/2 cups sauerkraut, drained and minced

salt and pepper to taste

1. To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.

Potato Filling

3 tablespoons butter

1/2 cup chopped onion

2 cups cold mashed potatoes

1 teaspoon salt

1 teaspoon white pepper

1. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.