ACTIVE TIME 45 minutes



2 ½ cups (625 ml) simple sauerkraut

1 ½ cups (375 ml) chopped onions

3 tbs lard

¼ cup (65 ml) sour cream

1½ tsp (7.5 ml) salt

½ tsp (2.5 ml) pepper

3 cups (750 ml) all-purpose flour

1 tbs (15 ml) salt

1 cold large egg

3 tbs (45 ml) vegetable oil 1

cup (250 ml) warm water

Sour cream, bacon and chives, to serve


Wring out the sauerkraut with clean hands, then pulse it in a food processor for several seconds until finely chopped.Set aside.

In a saucepan, sauté the onions in the lard for 3 minutes. Add the sauerkraut, sour cream, pepper and ½ (2.5 ml) salt. Bring to the boil, then let simmer for 10 minutes, or until the mixture becomes thick and sticky. Remove from the heat and let cool.

Meanwhile, combine the flour and 1 tsp (5 ml) of salt. Add the egg, oil and water. Mix until a dough forms.

Clear a clean work surface, then spread flour over it to prepare the dough. Lay the dough onto the surface and knead it until it is no longer sticky. Make sure not to over-knead, as this will toughen the dough). Using your hands, roll the kneaded dough into a ball and place it in a bowl. Cover and let rest at room temperature for 15 minutes.

After the dough has rested, turn it back out onto the floured surface. Using a rolling pin, roll out the dough into a ¼-inch (5 mm) thick dish. Using a circular pastry cutter or water glass, cut the dough into circles.

Place 2 tbs (30ml) of your sauerkraut-onion stuffing in the center of each circle. Moisten the edge of each circle with a little water, then fold in half to make a half-moon shape. Set the pierogi aside on a floured work surface. Cover with a clean, damp kitchen towel to prevent them from drying out. Lightly oil a baking sheet or dish.

Bring a large pot of salted water to the boil, then place several pierogi in the water. Cook for 5 to 10 minutes, or until the pierogi are plump and rise to the surface. Cooking time may vary depending on the size of the pierogi. Once the pierogi have cooked, gently remove them from the boiling water with a slotted spoon and place them on the oiled baking sheet. Cover with a cloth or sheet of aluminium foil. Repeat until all the pierogi are cooked.

If possible, keep the pierogi hot until serving time. You may also reheat the pierogi over a low heat in a pan with butter or oil, or steam them in a steamer basket. Serve with sour cream, bacon and chives.