Sauerkraut & Potato Pierogi

Prep time: 
12 minutes
 Cook time: 
1 hr 13 minutes
 Total time: 
1 hr 25 minutes
Sauerkraut & Potato Pierogi

Savory, aromatic, and flavorful, these Sauerkraut and Potato Pierogis made for Bubbies by The Yummy Vegan, are a traditional treat that, simply put, is absolutely irresistible.


For the dough:

  • 2 cups of flour
  • ½ cup water
  • 3 tbsp vegan butter
  • 1 tsp of salt

For the filling:

  • ¾ lb russet or waxy potatoes
  • 1 ½ cups Bubbies Sauerkraut, drained
  • ½ cup vegan cream cheese
  • 1 ½ tbsp vegan butter
  • Salt and pepper to taste

To serve:

  • Caramelized onions
  • Vegan sour cream
  • Fresh dill or chives


  1. Prepare Caramelized onions. Cut 2 medium onions into half-moons (stem to root) and add them to a large skillet along with 2 tbsp of vegan butter.
  2. Spread them out and let them cook on low heat undisturbed for 10 minutes. Move them around to make sure they are not burning. Once they have a little color you can salt to taste.
  3. Continue cooking on low heat moving them around every so often. Have patience this process will take about 45 minutes. When done the onions will be dark but not burnt and have a delicious sweet flavor.
  4. Start by making the dough. Add the butter to the water and heat until the butter is melted.
  5. In a large bowl, mix together the salt and flour and then add ½ the butter at a time. Mix together until everything is well combined and becomes a shaggy dough.
  6. Turn the dough onto a clean surface and knead for 3-4 minutes. Place the dough into a clean bowl and cover with a towel. Allow the dough toWhile the dough is resting, make the filling by cubing the potatoes and boiling them for about 20 minutes or until completely fork tender.
  7. Drain the potatoes and add them to a large bowl. Give them a bit of a mash and then add in the butter and cream cheese. Mix and mash them again until well incorporated. I prefer a little texture but you can also whip them to a smoother consistency. Drain and squeeze out the excess liquid from the sauerkraut, give it a rough chop and add it to the potato mixture. Season with salt and pepper and mix well. Set aside.
  8. On a clean lightly-floured surface, roll out the dough turning it every so often until the dough is a large rectangle about ⅛ inch in thickness. (You can divide the dough in half and roll out each separately).
  9. Using a 3-inch cookie cutter or rim of glass carefully cut out the pierogi. You can save the excess dough to roll out again one more time.
  10. Use a small ice cream scoop or a spoon to fill the pierogi with. Place the filling in the center of the pierogi. Wet the top edge with a tiny bit of water before stretching the top over to meet the bottom. This will form a half-moon shape. It’s OK to use your fingers to push the filling away from the dough edges.
  11. Pinch the two edges together with your fingers making sure to seal them well. Place on a dry sheet pan as you finish making the rest of the pierogi.
  12. Cook the pierogi in a large pot of salted boiling water. Cook in batches making sure not to crowd the pot. When they begin to float allow them to cook for another 4 minutes. Place onto a baking sheet or plate while you cook the rest.
  13. You can serve the boiled pierogi with sour cream, fresh herbs like dill or chive, and caramelized onions or you can crisp them up by lightly pan-frying them.
  14. Add a little bit of butter or oil to a frying pan and fry the pierogi until they have a nice color to them, about 3 minutes on each side. Serve with the same toppings as the boiled.
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