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There's a reason these traditional potato dumplings are world-famous. We promise you'll never want to buy them frozen ever again!

Prep: 40 mins
Cook: 30 mins
Total: 1 hour 10 mins
Serves: 6


  • 4 medium potatoes, peeled & cut into 1-inch pieces
  • 1 teaspoon olive oil
  • 1/2 small onion, chopped
  • 7 oz sauerkraut
  • 4 oz farmer’s cheese or
  • ricotta
  • 2 1/2 cups all purpose flour
  • 1 tsp kosher salt
  • 1 large egg
  • Salt, to taste
  • 1 cup hot water
  • 1/4 cup melted butter


  1. Place potatoes in a large pot and cover with water. Simmer until fork tender, about 15 minutes. Drain and mash potatoes, then refrigerate until cool. 
  2. Warm oil in a skillet over medium heat. Add onion and sauté until tender. Let cool. 
  3. Strain and rinse sauerkraut. Add onions, sauerkraut, and cheese to chilled potatoes. Stir until combined.
  4. Combine flour and salt in a large bowl, then stir in the egg. Gradually add 3/4 to 1 cup hot water, mixing dough until sticky and well-combined. Refrigerate dough one hour.
  5. Bring a pot of water to a boil. Transfer dough to a floured surface, coating on both sides. 
  6. Gently knead the dough, then roll out to 1/8” thickness. Cut into circles using a cookie cutter or glass.
  7. Place 1 tbsp potato filling on one side of the dough circle, then fold it in half, pinching to seal.
  8. Drop the pierogies into the water, six at a time. Gently stir to prevent sticking. When they float, use a slotted spoon to remove. Place on a buttered plate. Lightly drizzle with melted butter to prevent sticking and let cool.
  9. Melt one tbsp butter in a large skillet over medium heat. Add pierogies in a single layer. Let cook 2-3 minutes on each side, until lightly browned on the edges. 
  10. Serve with butter, applesauce, or sour cream. Enjoy!