Sauerkraut and Bacon Pierogies

Sauerkraut and Bacon Pierogies

Pierogi are a great comfort food for a rainy day, a get together, or just when you need something satisfying to eat. We aren’t sticklers about whether these are Polish pierogi or perogi, pierogy, perogy, pierógi, pyrohy, pirogi, pyrogie, or pyrogy, this is just how we’ve been making them for some time and it’s wonderfully satisfying! This recipe easily doubles, with about 6 pierogi serving each person.

Pierogi Dough (adapted from King Arthur Flour’s recipe)

Yield: 1-2 dozen pierogi depending on size.


  • 2 cups All-Purpose Flour
  • 1/2 tsp. salt
  • 1 large egg
  • 1/2 cup Greek Yogurt
  • 1/4 cup butter, softened


Mix together the flour and salt in a large bowl. Add the egg, yogurt, and softened butter to the bowl. Knead and fold the dough until a moist dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Bacon, Farmer’s Cheese, and Potato Filling

Sauerkraut and Potato Filling
Pierogi filling


  • 2 potatoes
  • 2 tbsp. butter
  • 2 tbsp. cream or half-and-half
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup Sauerkraut
  • 2 slices of bacon, chopped into small pieces
  • 1/2 cup of farmer’s cheese
  • 1 large onion, thinly diced


Boil two potatoes until soft and mash them with 2 tbsp. butter, 2 tbsp. cream, and 1/2 tsp. salt. Fry the two bacon slices in a large skillet or cast iron pan until crispy, remove bacon bits and reserve the fat in the pan. Combine half of the mashed potatoes with 1/2 cup Sauerkraut and the other half of the potatoes with the bacon bits and 1/2 cup of farmer’s cheese.

Dice the large onion and reserve them until you are ready to fry the pierogis.

Follow assembly and cooking steps below.

Cooking Steps 

  1. Begin boiling a large pot of salted water.
  2. Begin frying the onions in the reserved bacon fat on low heat.
  3. Roll the pierogi dough out on a floured surface until the dough is about 1/8″ thick. Use a 2″ circular dough cutter to cut out traditional circular pierogies or cut out 2″ squares of dough with a pizza cutter to make triangular pierogis. Place about 2 tsp. of filling in the center of each dough piece. Fold the dough over the filling to create a pocket that can be sealed by pressing the edges of the dough together. For a fancier presentation, use a fork to make indentations when sealing the dough together.

    Pierogi filling
    Pinching pierogies

  4. Add several pierogis to the boiling water and cook them until they float to the surface of the water.
  5. Add the boiled pierogis to the frying pan with the onions and fry the pierogis until they are browned on both sides.
  6. Serve the pierogis hot with condiments (applesauce, coleslaw, greek yogurt, sour cream, horseradish- buttermilk sauce).




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