Homemade Polish Pierogi
Eastern European Dumplings
Last week I shared my family's authentic easy Polish Pierogi dough recipe along with our Potato Cheese filling recipe. Today I'm going to share my recipe for Polish Potato Sauerkraut Pierogi Filling.
I was in a tailspin because our local grocery store had stopped carrying the Andrulis brand of hard Farmer's Cheese. So yesterday we drove to New Britain, Connecticut and stopped at the local Polish grocery stores. I was able to pick up another type of block of imported old European style Farmer's Cheese (also known as Mother's cheese). I'm certain will be equally delicious in these homemade pierogi.
On Easter, Polish Kielbasa with hard-boiled eggs is also a must, so a trip to New Britain for authentic Martin Rosol's Easter Kielbasa recipe is always on the agenda too.
Polish Pierogi Polish Christmas Dish / Easter Dish
Even though it was Sunday, some of the local Delicatessen (Delikatesy) and Polish specialty food grocery stores were open until the early afternoon, which surprised me, as the Polish community is deeply religious.
Learning to make Polish pierogi isn't really difficult, just time consuming, but well worth your time once you learn to perfect the technique. Start with authentic easy pierogi dough
If you enjoy traditional Polish food, be sure to check out my Authentic Polish Golumpki recipe !
Also, check out my old country Sauerkraut Chocolate Cake Recipe !
Easy kitchen cleaning with these crochet handmade dishcloths from my Moomettes Crochet shop !
Freeze ahead for the holidays or easy dinners in my favorite Food Saver vacuum sealer machines
Polish Sauerkraut Pierogi Filling
1/4 pound salt pork, diced
1/2 cup chopped onion
1 pound sauerkraut, rinsed, drained and squeezed dry
3 medium (1 lb potatoes, peeled and quartered
1/2 tsp salt
1/2 cup sour cream
ground pepper
In a large skillet heat salt pork on medium heat 1 minute.
Add onion. Saute 1 minute.
Add sauerkraut. Cover and cook on low heat 30 minutes, stirring occasionally.
Meanwhile, cook potatoes in water to cover with 1/2 tsp salt until tender about 25 min. Drain and mash. Do not add milk.
Stir in sauerkraut mixture. Cool, then add sour cream.
Makes about 3 cups (enough to fill one recipe dough).