top of page

Pierogi stuffed with Sausage, Sauerkraut Mashed Potatoes & Cheese (Polish Dumplings)

Polish Pierogi

These dumplings are going to be epic... Believe me! They are partly boiled and then pan-fried in butter... :D...

This recipe yields about 20 pierogis.


200 gr. of beef sausage (chopped & cooked)

1/2 cup of sauerkraut

1/2 cup of grated Gouda cheese

1/2 cup of mashed potatoes

2 cups of AP flour

2 eggs

1 teaspoon of salt

4 tablespoons of water

1 tablespoon of olive oil

1 yellow onion (chopped)

1 stick of butter


1. For the dough mix in a bowl: flour, eggs, salt water and oil until a uniform ball of dough is formed. Then proceed to make 20 equal size balls.

2. For the filling mix in a bowl: sausage, sauerkraut, cheese and potatoes.

3. Assembling: make flat rounds and place the filling in. Fold half way making half-moon-shapes. Set aside.

4. In a pan bring salted water to boil. Then place the pierogi, first it will sink to the bottom of the pan, when it floats to the surface take them out and place it in paper towel.

5. In a skillet melt the butter and cook the onions, as well tossing in the boiled pierogis. Do this in batches so all sides of the dumpling get a oniony-brown-buterry-coat. Serve warm.


1. The sausage I used was a Turkish sausage with tons of flavors, so there was no need to add any seasoning. If you are using any other kind of sausage that is mild in flavor, season with salt and pepper.

2. When I served, I made a yogurt sauce to go on top of it. That is natural yogurt, mashed garlic, and dry mint.

3. I garnished it with parsley and pomegranate seeds, which to my opinion gave the whole flavor profile another level.



Featured Posts
Recent Posts
bottom of page