Sauerkraut, bacon and onion pierogi

Mary Lee


The bacon and onion give these pierogi so much more better flavor. I make them and take orders from friends to serve with their holiday dinners.

P.S See my mashed potato pierogi recipe.

pinch tips: How to Perfectly Cook Fish in a Pan



approx 2 doz pierogi


1 Hr 30 Min


10 Min


6 strips bacon ( fried and crumbled ... save bacon grease)
2 med onions (diced)
1 jar sauerkraut ( slightly rinsed and drained well)
2/3rd cup butter or margarine
salt/pepper to taste
garnish: sour cream and chives

Directions Step-By-Step

Fry bacon but don't over fry ... when done remove bacon from frying pan , crumble, set aside.
Add chopped onion to bacon grease ... sautee until carmelized. Remove some but not all bacon grease.
Add 2/3rd cup butter/margarine to sauteed onion , when melted add sauerkraut and crumbled bacon , salt and pepper to taste. Cook on low/medium heat and stir until onion and bacon are well mixed in with the sauerkraut. You are ready to fill peirogi pockets.
Pierogi Dough

3 lrg eggs
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/3 teaspoon salt
1 teaspoon baking powder

Note: If dough is too thick add a couple of tablespoon of cold water until you reach pie dough like texture.

On flour prepared rolling surface , roll out 1/4 of dough at a time ... using a cutter/lid approx 3 1/2 in diameter cut out dough cicles (makes approx 24 pockets) ... fill center of circles with approx 1 heaping tablespoon of sauerkraut filling ... fold over circle and with a egg wash close pierogi pockets pressing down with fork all along open edges. Add approx 6 pierogi at a time to pot of boiling salted water, boil approx 5-7 minutes. Remove from water and drain.

You can serve with melted butter just boiled "or" you can sautee drained pierogi in butter/margarine until slightly brown. ( I fry them with sliced thin onion circles )

Optional: Serve with a spoon of sour cream and sprinkled chives as garnish.
I also posted a mashed potato, bacon and onion pierogi filling.

About this Recipe

Course/Dish: Other Side Dishes