Few things hit the comfort food sweet spot like homemade pierogi. This version pairs creamy mashed Yukon Gold potatoes with the punchy tang of sauerkraut and the richness of sharp cheddar cheese, all wrapped in a tender dough. Boiled until pillowy and optionally pan-fried until crisp and golden, these pierogi are a main dish that feels both rustic and indulgent.
The filling hits a balance of creamy, savory, and sour, with a generous amount of sauerkraut to keep things lively on the palate. The dough is simple but supple, made with just 4 ingredients. Whether served with sautéed onions and sour cream or straight from the skillet, these pierogi are well worth the effort.
They also hold up beautifully to customization, freezing, and reheating—making them a great option to prepare ahead for busy weeks or to serve when you want to impress without resorting to anything fancy.
Customizing This Dish
- Potatoes: Yukon Golds work beautifully for a creamy mash, but any all-purpose variety will do as long as they’re not too waxy.
- Sauerkraut: Use store-bought or homemade, just make sure it's well-drained. You can also swap it out for sautéed cabbage if you prefer something milder.
- Cheese: Sharp cheddar is bold and melty, but feel free to try gouda, Swiss, or even cream cheese for a softer flavor. You can swap it for a plant-based cheese or omit entirely for a vegan version.
- Add-ins: Caramelized onions, a pinch of caraway, or cooked bacon bits can all be added to the filling to suit your taste.
What to Serve with This Dish
- Cucumber salad or beet salad for a cool, crisp contrast
- Steamed green beans, braised red cabbage, or roasted Brussels sprouts
- Kielbasa or veggie sausage on the side, if you're serving a hearty spread
- A light and crispy green salad is a great option on a warm day or when you want to keep it simple
Storing and Reheating Leftovers
Store cooked pierogi in an airtight container in the fridge for up to 4 days. To reheat, either:
- Pan-fry in a bit of butter or oil over medium heat until warmed through and crisp
- Microwave on a plate covered with a damp paper towel until hot, about 1–2 minutes
Freezing and Reheating
You’ll want to boil the pierogi first, then cool completely. Freeze in a single layer before transferring to a container. To reheat, either:
- Pan-fry in a bit of butter or oil over medium heat until warmed through and crisp
- Bring a large pot of salted water to a boil, then add the frozen pierogi and cook until heated through.
Potato and Sauerkraut Pierogi
For the Dough
- 4 cups (500g) all-purpose flour, plus more for rolling
- 1 tsp salt
- 3 tbsp vegetable oil or melted butter
- 280 ml hot water (170-180° F)
For the Filling
- 1 lb all purpose potatoes (such as Yukon Gold or German Butterball), peeled and diced
- 2 cups sauerkraut, well-drained and roughly chopped (see our recipe here)
- 1 cup sharp cheddar cheese, shredded (optional)
- Salt and pepper, to taste
For Serving
- 2 tbsp butter or oil (if frying)
- Optional: sautéed onions, sour cream, chopped chives or parsley
- In a large bowl, whisk together the flour and salt. Add the water and oil or butter and ,ix with a fork or wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Cover the dough and let rest at room temperature for 30 minutes.
- Place the diced potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 12–15 minutes. Drain well and mash until smooth.
- In a mixing bowl, combine the mashed potatoes, sauerkraut, and cheddar cheese. Mix well and season with salt and pepper to taste. Let cool before using.
- Divide the dough in half. Roll one half out on a floured surface to about 1/8-inch thickness. Use a 3-inch round cutter or a drinking glass to cut circles. Gather and re-roll scraps as needed.
- Place a heaping teaspoon of filling in the center of each round. Fold over and pinch the edges firmly to seal. Repeat with remaining dough and filling.
- Bring a large pot of salted water to a boil. Working in batches, boil pierogi for 3–4 minutes, or until they float. Remove with a slotted spoon and drain.
- Optional: In a skillet, melt 2 tbsp butter over medium heat and fry boiled pierogi until golden brown, about 2–3 minutes per side. You can serve them plain or topped with sour cream, sautéed onions, or chopped chives or parsley.
- To ensure your dough comes out just right, I highly recommend weighing your flour with a digital scale. Also, don't skimp on the kneading or allowing your dough to rest. It will we a lot easier to roll out and cut with proper kneading & resting time.
