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By epicurious
Pierogi (Potato and Mushroom Sauerkraut)
Everyone's favorite Polish dumpling. Toothsome, warm, soft, and smothered in caramelized onions—yep, that's the stuff! In NYC, pierogi are a brunch staple. Our Polish diners are a disappearing breed, but you can live the life in your own kitchen. This is one of those time-consuming recipes that will change your life. If you make them once and know what to expect, the next time you make them won't be such a big deal. Because theh ingredients are so simple and unadulterated, choose good-quality, organic potatoes whose flavor packs the most punch.
Updated at: Mon, 15 Nov 2021 22:37:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Nutrition per serving
Calories3890 kcal (194%)
Total Fat201.4 g (288%)
Carbs467.2 g (180%)
Sugars65.6 g (73%)
Protein66.7 g (133%)
Sodium5383.4 mg (269%)
Fiber43.5 g (155%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the caramelized onions:
For the potato filling:
![1 1/2 pounds Yukon Gold potatoes, peeled and sliced, cut into 3/4-inch chunks](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764691/graph/fooddb/51be8e283b22f85c042aee5bdda68c12.jpg)
1.5 poundsYukon Gold potatoes
peeled and sliced, cut into 3/4-inch chunks
![1/4 cup canola oil](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550763226/graph/fooddb/725aed9a863d8e491be183b06b58408e.jpg)
¼ cupcanola oil
![1 small onion, finely chopped](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764494/graph/fooddb/d5bd477463b289845a984f7792ed6d70.jpg)
1onion
small, finely chopped
![1/2 teaspoon salt](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550765002/graph/fooddb/eb238db694872ac4ebb19f67029d0f81.jpg)
½ teaspoonsalt
![1/2 teaspoon pepper](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764843/graph/fooddb/50e15d7f550e17e36816598ba5504cca.jpg)
½ teaspoonpepper
For the mushroom sauerkraut filling:
For the dough:
![1 cup warm water](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764503/graph/fooddb/948118c5009748cca5f232ad8df3b3a5.jpg)
1 cupwater
warm
![3 tablespoons canola oil](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550763226/graph/fooddb/725aed9a863d8e491be183b06b58408e.jpg)
3 tablespoonscanola oil
![3 cups all-purpose flour, divided, plus a little extra for sprinkling](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550763188/graph/fooddb/f9fbc23db97a0b2cbd8e99dff7f851f1.jpg)
3 cupsall-purpose flour
divided, plus a little extra for sprinkling
![3/4 teaspoon salt](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550765002/graph/fooddb/eb238db694872ac4ebb19f67029d0f81.jpg)
¾ teaspoonsalt
For serving:
Instructions
View on epicurious
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Notes
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