← Recipes · Comfort Food · Pierogi with Kielbasa and Onions
720 cal27g protein68g carbs38g fat1180mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
From scratch100 min activeShortcut35 min active
Everyday 25nothing beyond the everyday cabinet
Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.
Pierogi with Kielbasa and Onions
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Comfort Food100 minComfortable cook
Serves−4+· written for 4 — change it and the ingredients follow
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Ingredients
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all-purpose flour2.5 cups
eggs1 large
sour creamplus extra for serving0.5 cups
unsalted butterdivided — 2 tbsp melted, for the dough, 3 tbsp for frying5 tbsp
russet potatoespeeled and cut into 1-inch chunks1 lb
cheddar cheeseshredded4 oz
smoked kielbasasliced into 1/2-inch coins14 oz
yellow onionhalved and thinly sliced2 large
fresh chivessnipped2 tbsp
saltto taste
black pepperto taste
Cook it to
Raw sausage160°F / 71°C
USDA minimum internal temperatures. Measure at the thickest part, away from bone.
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Boil the potato chunks in well-salted water until completely tender, about 15 minutes. Drain well, return to the warm pot for a minute to steam off moisture, then mash until smooth. Stir in the cheddar, a good pinch of salt and plenty of pepper. Spread on a plate and let cool fully.
2While the filling cools, make the dough. Whisk the flour with 1/2 tsp salt in a large bowl. Add the egg, 1/2 cup sour cream, the melted butter and about 1/4 cup warm water. Mix and then knead on a floured counter for 5 minutes, adding a splash more water only if it feels dry, until the dough is soft and smooth. Cover and rest for 30 minutes.
3Roll the dough out to about 1/8 inch thick on a floured surface. Cut rounds with a 3-inch cutter or a glass. Put a heaping tablespoon of filling in the center of each round, fold over, and pinch the edges tightly closed so no filling peeks out. Re-roll scraps as needed.
4Bring a large pot of salted water to a gentle boil. Cook the pierogi in batches, without crowding, until they float and then 1 minute more, about 4 minutes total. Lift out with a slotted spoon onto a lightly buttered tray.
5Heat a large skillet over medium-high heat. Add the kielbasa and cook, stirring now and then, until browned at the edges, about 5 minutes. Move to a plate, leaving the rendered fat in the pan.
6Lower the heat to medium and add 1 tbsp of the frying butter and the onions with a pinch of salt. Cook, stirring often, until soft and golden brown, about 12 minutes. Scoop onto the plate with the kielbasa.
7Melt the remaining 2 tbsp butter in the same skillet over medium heat. Add the boiled pierogi in a single layer, working in batches if needed, and fry until golden and crisp on both sides, about 3 minutes per side.
8Return the kielbasa and onions to the skillet and toss everything together for 1 minute to warm through. Serve right away with dollops of sour cream and snipped chives.