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“So fun to make!!! A delicious and versatile Polish dish, that's like a filled dumpling. Traditionally made with cheese, onion, and mashed potato-garlic mixture, I prefer the following inexpensive recipe. But go crazy...create your own filling and share! :-)”
1hr 15mins
40 Pierogi

Ingredients Nutrition


  1. DOUGH: In a large bowl, combine all ingredients and mix well; knead dough for 10 minutes.
  2. Dough will be sticky, use extra flour on surface to work the dough.
  3. Roll to a thickness of about 1/16" - about as thick as a dime. Cut out circles in desired size (the diameter of a coffee mug is good).
  4. FILLING: Use equal amounts of browned ground beef and sauerkraut - *aprroximately* 16 oz. each, just needs to be equal. Then use enough sour cream to hold mixture together. Stir in salt and pepper to taste.
  5. ASSEMBLE: Place about 1 Tbsp filling on one side of each circle of dough. Fold dough over filling and pinch or press edges together with tines of fork - Be careful not to puncture dough!
  6. BOIL: In a very large stockpot, bring salted water to a rapid boil. Drop pierogi in - several at a time - and boil until the they float to surface.
  7. Cook time depends on size of pierogi but shouldn't be longer than 12 minutes but as little as 5 minutes.
  8. Continue until all are cooked, then drain and cover with butter. Add more salt & pepper to taste and serve with sour cream, if desired.

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