Homemade Sauerkraut Pierogi with Bacon Bits

Tender homemade pierogies filled with buttery sauerkraut, pan-fried until golden, and topped with crispy bacon bits. Old-world comfort at its finest — hearty, tangy, savory, and incredibly satisfying. These perogies taste just like the ones grandma made, with a simple dough and a flavorful sauerkraut filling that comes together beautifully.

Yield

Makes 30–36 pierogies

Ingredients

For the Pierogi Dough

2 ½ cups all-purpose flour
1 tsp salt
1 cup sour cream
1 large egg
2 tbsp melted butter

For the Sauerkraut Filling

2 cups sauerkraut, drained well
1 small onion, finely diced
2 tbsp butter
Salt & pepper to taste

For Frying & Serving

6 slices bacon, cooked and crumbled
3 tbsp butter (for frying pierogies)
Optional: caramelized onions, fresh parsley

Instructions

Step 1: Make the Dough

In a large bowl, whisk together flour and salt.
In a separate bowl, mix sour cream, egg, and melted butter.
Stir wet mixture into dry ingredients until a soft dough forms.
Knead gently on a lightly floured surface for 2–3 minutes.
Cover with plastic wrap and let rest for 30 minutes.

Step 2: Make the Sauerkraut Filling

Melt butter in a skillet over medium heat.
Add diced onion and cook until soft and lightly golden.
Stir in sauerkraut and cook 5–7 minutes until warmed and lightly caramelized.
Season with salt and pepper.
Let cool before filling perogies.

Step 3: Roll & Fill Perogies

Roll rested dough to about ⅛-inch thickness.
Cut circles using a cookie cutter or glass (3–4 inches wide).
Place 1 teaspoon of sauerkraut filling in the center of each circle.
Fold dough over and pinch edges tightly to seal.
Set filled perogies aside on a floured tray.

Step 4: Boil Pierogies

Bring a large pot of salted water to a boil.
Add perogies in batches — do not overcrowd.
Boil until they float, about 2–3 minutes, then cook 1 more minute.
Remove with a slotted spoon and transfer to a plate.

Step 5: Pan-Fry in Butter

In a skillet, melt butter over medium heat.
Add cooked pierogies in a single layer and fry until golden on both sides.
Top generously with crumbled bacon.

Step 6: Serve

Serve pierogies hot with extra bacon, caramelized onions, or sour cream.
Enjoy immediately for ultimate comfort-food perfection.

Kitchen Tips

• Drain sauerkraut very well to avoid soggy filling.
• Dough rests beautifully — you can make it ahead and chill overnight.
• Freeze uncooked pierogies on a tray, then store in a bag for quick dinners.
• Add mashed potatoes to the sauerkraut filling for a softer texture.

Nutritional Information (Per Serving — 6 perogies)

Calories 420, Protein 10g, Fat 20g, Carbohydrates 48g, Fiber 3g, Sugars 3g, Sodium 950mg