Perogi Fillings- Sauerkraut

This Polish sauerkraut filling is the traditional base for savory pierogies. Rinsed sauerkraut gets slow-cooked with bacon, sliced onions, and butter in a covered pan for 20 minutes, transforming sharp, tangy kraut into something mellow, sweet, and deeply savory.

Rinsing the sauerkraut before cooking is the step that makes or breaks this filling. Unrinsed kraut is too sour and too salty, and it overpowers everything else inside the pierogi. A good rinse and thorough drain tames the acidity and lets the bacon and onion flavors come through.

The pinch of sugar isn’t about making it sweet. It rounds off any remaining sharpness and balances the sourness into something more complex.

Kitchen Tips

• Drain the sauerkraut thoroughly after rinsing. Squeeze it in a clean towel until barely damp. Wet filling makes soggy pierogies that fall apart when boiling.
• Cook covered on low heat. The lid traps moisture so the kraut softens without browning. Stir occasionally to prevent sticking.
• Cool the filling completely before filling your pierogi dough. Hot filling melts the dough edges and they won’t seal properly.
• Make the filling a day ahead. The flavors deepen overnight in the fridge, and cold filling is much easier to work with.

Variations

• Sauerkraut and mushroom filling: Add diced mushrooms during the last 10 minutes of cooking for a classic Polish holiday version.
• Smoked sausage filling: Stir in diced kielbasa along with the bacon for a heartier, meatier pierogi.