Pierogies Recipe

Make the dough

In a large bowl whisk together 3 cups flour and 1 tsp salt. Make a well in the center and add 1 egg, 1 cup sour cream and 2 tbsp melted butter. Stir with a fork until a shaggy dough forms, then turn onto a lightly floured surface and knead gently 6–8 times until smooth and cohesive. If dough is very sticky, add up to 2 tbsp more flour. Form into a ball, wrap in plastic and let rest at room temperature for 30 minutes.

After resting, divide dough into 2 pieces. Keep covered while working with one portion to prevent drying. Roll the active portion on a lightly floured surface to about 1/8-inch (3 mm) thickness.

Cook potatoes

Place peeled cubed potatoes in a pot, cover with cold water, add a pinch of salt and bring to a simmer. Cook until potatoes are very tender, about 12–15 minutes. Drain well and return to the warm pot for 1 minute to evaporate excess moisture.

Sauté leeks

While potatoes cook, heat 2 tbsp butter in a skillet over medium heat. Add the thinly sliced leek and sauté gently until softened and lightly golden, 6–8 minutes. Add 1 tsp minced garlic in the last 30 seconds, then remove from heat and let cool slightly.

Mash filling

Mash drained potatoes until smooth (use a ricer or potato masher). Stir in the sautéed leeks, 1 cup crème fraîche, 2 tbsp chopped chives, 1 tsp salt and 1 tsp freshly ground pepper. Taste and adjust seasoning. The filling should be spreadable but not runny—if too loose, chill for 10 minutes to firm.

Prepare sauerkraut

Heat 1 tbsp butter or oil in a skillet over medium heat. Add the diced onion and sauté until translucent, 4–6 minutes. Add the drained and roughly chopped 2 cups sauerkraut and 1 tsp caraway seeds (if using). Cook, stirring occasionally, until flavors meld and excess moisture reduces, about 6–8 minutes. Season with 1/2 tsp black pepper and taste for salt — sauerkraut is often sufficiently salty, so add only if needed. Remove from heat and cool slightly.

Working with one sheet of rolled dough at a time, use a 3‑inch round cutter or a drinking glass to cut circles. Re-roll scraps as needed. Place about 1–1.5 tablespoons of your chosen filling (potato-leek or sauerkraut) in the center of each circle. Avoid overfilling to ensure good sealing.

Brush the edge of each circle lightly with water, fold the dough over to form a half‑moon and press the edges together to seal. Crimp the edge with a fork or pinch-and-roll to ensure a tight seal. Place finished pierogies on a floured baking sheet in a single layer.

Bring 6 cups water and 1 tbsp kosher salt to a rolling boil in a large pot. Reduce to a gentle boil and add pierogies in batches (do not overcrowd). Stir gently so they don’t stick. Cook until they float plus 1 additional minute, about 3–4 minutes total per batch. Remove with a slotted spoon to a tray.

Optional—pan-fry: In a large skillet heat 3 tbsp butter over medium heat until foaming. Add boiled pierogies in a single layer and cook, pressing slightly, until bottoms are golden and crisp, 2–3 minutes per side. Work in batches and add more butter as needed.

Keep cooked pierogies warm in a low oven (200°F / 95°C) on a baking sheet while finishing remaining batches.

Serve pierogies warm topped with a dollop of 1/2 cup crème fraîche (divided among servings) and a sprinkle of 1 tbsp snipped fresh chives. Provide extra crème fraîche at the table. For a starter portion, plate 3–4 pierogies per person.