Pierogi Recipe - ATPC


Heritage: Culture/Food

Polish Recipe Box index box

Pierogi with Sauerkraut and Turkey filling
From: Irena Wojcik Gabon
Mississauga Ontario Canada

  • 2 slices bacon cut in 1 inch pieces.
  • 1 large onion chopped
  • 2 cups cooked turkey ( two thighs) I prefer the thigh meat pulsed on/off in processor until it resembles hamburger but not too fine, you do not want mush salt, pepper
  • 1 - 28 oz can sauerkraut rinsed and drained.
  • 1 pkg. (optional) dry mushrooms (soaked according to pkg directions) or 1 small tin mushrooms (rinsed and drained)


  1. Saute the bacon and onion until translucent about 3-4 minutes in a deep frying pan.
  2. Add the sauerkraut, salt and pepper.
  3. Stir and cook for about half an hour on low-medium heat.
  4. Let it cool slightly. In food process or you already have your pulsed cooked turkey.
  5. Add the sauerkraut in four sections and pulse on/off twice with each addition.
  6. Tansfer this COURSE mixture to a bowl and cover and refrigerate until ready to use.
  7. Put about a tablespoon of this mixture into your cut out circles , seal, have your boiled water with salt and 1 tbsp. oil ready at a low boil and cook until the pierogi rise to the top.

The way I do mine, is I have melted butter in a measuring cup ready and I put a little into a casserole dish, one that is about 9x13 . Then with each addition as I remove the pierogi from the water, with a slotted spoon, I put a little butter on top of each, sometimes I dip a pastry brush into the melted butter. If I transfer these to a plastic container they are already coated. So then I can freeze the rest. You cannot freeze these for more than two months. They lose their flavor.

TO REHEAT: Place pierogi in a flower shape patter in a microwave container. Put some lettuce leaves on top to cover. Cover either with plastic wrap or a cover, and warm at MEDIUM for 4-5 minutes. The lettuce keeps them from drying out. This is how I reheat my leftover Christmas turkey.