Polish Sauerkraut Pierogi Recipe

Recipe By The Spruce Eats

Sauerkraut filling is one of the quintessential flavors for stuffing polish pierogi and polish naleniki, also known as blintzes or crepes. Since these are meatless, they would be perfect for meatless lenten meals or for wigilia, also known as christmas eve supper. The sauerkraut filling can be made one day ahead of time and refrigerated until ready to use. Then you can make the dough, roll, and fill it. You can enjoy the pierogi after they have been boiled. Or, take it a further step and fry them in butter with some onions.

4.7
11 Rating - Rate
Non Vegdiet
15minstotal
5minsPrep
10minsCook

ingredients serves

6
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Ingredients For Polish Sauerkraut Pierogi Recipe

Nutrition
value
190
calories per serving
14 g Fat8 g Protein7 g Carbs7 g FiberOther

Current Totals

  • 14 g Fat
  • 8 g Protein
  • 7 g Carbs
  • 7 g Fiber

MacroNutrients

  • Carbs
    7 g
  • Protein
    8 g
  • Fiber
    7 g

Fats

  • Fat
    14 g

Vitamins & Minerals

  • Calcium
    71 mg
  • Iron
    3 mg
  • Vitamin A
    1058 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    1 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    66 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    28 mg
  • Vitamin E
    3 mg
  • Copper
    0 mcg
  • Magnesium
    61 mg
  • Manganese
    0 mg
  • Phosphorus
    104 mg
  • Selenium
    15 mcg
  • Zinc
    1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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