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Developed by Jack Achenbach, RDN, LD

Perogies With Kielbasa And Sauerkraut 

Homemade perogies are more enjoyable to eat than they are to make. But I will admit that a time intensive homecooked meal has a great flavor payoff. The importance is in the filling. A bad filling makes a bad perogie. Luckily you cant go wrong with creamy mashed potatoes infused with a few blocks of cream cheese! I would recommend to have a helping hand- one to fill the perogies and the other to fold them shut. With this down, you can freeze them in bulk! 

Servings: 7

Level: Intermediate

Prep Time: 1 hour 30 minutes


All-purpose flour



Sour cream


Russet Potatoes

Cream cheese

Whole milk

Salt & Pepper


Bell Peppers, sliced

Onions, sliced



4 c.

1 tsp.

2 E.

1 c.

1/2 c.


5 lbs

16 oz.

1 c.

To Taste


1 c.

3 E.

2 E.

2 lbs.


Dough: Mix together all of the ingredients and form into a ball. Knead for 5 minutes without adding additional flour (the more you work the dough, the less sticky it will become). Wrap in plastic and refrigerate for 30 minutes to rest. Roll half of the dough to 1/8" thick. Using a 2" round cutter, cut circles out of the dough.

Filling: Clean potatoes under cold running water. Dice, cover with water, and boil until fork tender. Drain off the water then add cream cheese and milk. Mash potatoes until creamy then season with salt and pepper. Place in the refrigerator to cool.

Assembly: Place 2 tablespoons of filling into the center of the round then gently fold the dough over. Using a fork, press closed the seam. From here, the pierogi can be frozen or cooked immediately in a pan over medium-low heat. 


To Serve:

Serve with sauteed peppers, onions, and kielbasa with a side of sauerkraut.


Cooking note:

Saute pierogies over medium-low heat to prevent them from burning.


Storage Instructions:

Pierogies can be frozen or refrigerated for 1 week.

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© 2023 by Jack Achenbach


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