Food | Uncategorized


December 23, 2015

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     As you all may have figured out, I have ancestors from Poland, Germany, and Italy. With that being said, we have a peirogi recipe that has been passed down from my mother’s side of the family and is a Christmas eve tradition. We usually eat these small stuffed goodies with Kielbasa and a soup of some sort. This year we are eating it with some homemade potato soup. The recipe is as follows:
  • 2 cups flour
  • 1/4 cup sour cream
  • 1tsp salt
  • Dash of onion powder
  • 1 egg
  • 1/3 cup water (you may need more; check the consistency).
The dough should be a little softer, but not sticky. You want to be able to roll it out without it sticking to your rolling pin. 

  • 1/3 cup brown sugar
  • 1 can sauerkraut
  • 4 slices of cooked bacon
  • 1 tsp salt
  • 1 tbs butter
  • 1/4 cup water
  1. Rinse sauerkraut in a strainer with small holes so it doesn’t slip through. 
  2. Place all ingredients in a pot on medium low until for 15 minutes.
  3. Turn the stove down to low and let ingredients marinate for at least 1 hour then turn off.


  1. Turn on a large pot of boiling water (add salt & oil so they don’t stick). 
  2. Mix flour, salt, and onion powder.
  3. In a separate bowl mix sour cream, egg, and water.
  4. Add dry ingredients to wet ingredients.
  5. Knead dough and roll out 1/4 inch thick 
  6. Use a glass or circle cookie cutter to cut the dough 
  7. Place a small portion of the sauerkraut filling in the middle of the circle cut dough.
  8. Seal the peirogi by pressing down with a fork on the edges.
  9. Place sealed peirogi in boiling water for about 5-7 minutes or until they float and look cooked.
  10. Saute cooked peirogi in a pan with butter and onions until golden brown.

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