Polish Sauerkraut with Lentils Pierogi Recipe
If you love pierogi but want to try something a little different, these Polish Sauerkraut with Lentils Pierogis are about to become your new favorite.
This recipe delivers filling made of earthy lentils mixed with the tangy sauerkraut, all wrapped in a soft, homemade dough. It’s a Polish modern comfort food – savory, satisfying, and flavorful.
Whether you’re a longtime pierogi lover or new to making them from scratch, this recipe is easy to follow and perfect for meal prep.
You can enjoy them boiled for a classic taste or pan-fried for a crispy edge, and they pair beautifully with sour cream or a drizzle of dill sauce. Keep reading for all the details, from the dough to the perfect filling, plus plenty of tips for making the best pierogi at home!
Why you will love Sauerkraut with Lentils Pierogis
Perfect flavor balance – earthy lentils pair beautifully with the tangy sauerkraut, creating a deliciously satisfying filling.
Rich and savory – sautéed onions and aromatic spices add depth and warmth, making each bite packed with flavor.
Versatile serving options – enjoy them crispy with sour cream or dill sauce, or go traditional with melted butter and crispy fried onions.
Make-ahead friendly – They freeze well, so you can always have a batch ready for a quick, comforting meal.
Ingredients, Variations and Substitutions
All-purpose flour – provides the perfect balance of elasticity and tenderness, making it easy to roll and shape. If you’re looking to add a bit of rustic texture, you can swap in some whole wheat or rye flour. Keep in mind this may make the dough a little denser.
A large egg – helps bind the ingredients while adding richness; however, if you’re aiming for an egg-free dough, an extra spoonful of sour cream or even a flax egg can work just as well.
Warm water – is essential to achieving a smooth, pliable dough, so it’s important to add it gradually to avoid over-hydrating.
Vegetable oil (or melted butter) adds richness and helps keep the dough tender; oil keeps the flavor neutral, while butter brings a more indulgent, buttery taste.
Sour cream – keeps the dough moist but also brings a subtle tang, which enhances the overall flavor. Greek yogurt makes a great alternative if that’s what you have on hand.
Salt is the key to balancing the flavors, subtly enhancing both the dough and the filling.
Green or brown lentils offer a hearty and slightly nutty base, holding their shape well after cooking. If you’re short on time, canned lentils can be used; just be sure to drain them thoroughly to avoid excess moisture. If you want a pop of color in your filling, you can use red lentils.
Sauerkraut – finely chopped and drained, brings a signature tangy flavor that pairs beautifully with the lentils. For a milder option, you can rinse the sauerkraut or substitute it with sautéed cabbage for a gentler, sweeter taste.
Sautéed onions provide a natural sweetness and depth of flavor, which complements the tanginess of the sauerkraut—leeks could also work if you prefer a milder, more delicate flavor.
Aromatics – a combination of dried thyme, smoked paprika, and marjoram adds layers of earthy warmth and a hint of smokiness. If marjoram isn’t available, oregano is a great alternative. A touch of black pepper and salt rounds out the flavors, though feel free to adjust the seasoning to your liking.
Equipment you will need
- Large mixing bowl
- Rolling pin
- Cutting board
- Sharp knife or pastry cutter
- Food processor.
- Large pot
- Slotted spoon
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Flour sifter (optional)
Top Tips for best tasting Sauerkraut with Lentils Pierogis
Rest the dough – letting it rest for at least 30 minutes after mixing helps relax the gluten, making it easier to roll out and shape. Cover it with a damp towel or plastic wrap to prevent drying.
Roll it thin – aim for about 1/8-inch thickness when rolling the dough. Thicker dough can feel too heavy and overwhelm the filling.
Drain sauerkraut thoroughly – excess liquid in the sauerkraut can make the filling too wet, so be sure to squeeze it dry before combining.
Blend for consistency – pulse the filling briefly in a food processor to achieve a smooth, spreadable texture that’s easier to work with. Don’t overblend—some texture adds character!
Don’t overfill – use about a teaspoon of filling for each pierogi. Overfilling can cause them to burst during cooking.
Seal tightly – press the edges of the dough firmly together to avoid any leaks. For extra security, crimp the edges with a fork or pinch them tightly with your fingers.
Don’t overcrowd the pot – cook pierogi in small batches to avoid them sticking together. Once they float to the top, let them cook for 2-3 minutes.
Step-by-step instructions
- In a large bowl, combine the flour and salt.
- Add the egg, sour cream, and oil, then gradually pour in warm water while mixing.
- Place the dough on a lightly floured surface and knead it for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.Rinse the lentils under cold water.
- Rinse the lentils under cold water. Combine them with 2 cups of water and the bay leaf in a medium pot.
- Bring to a boil over high heat, then reduce and simmer for 20-25 minutes until tender but not mushy. Drain, discard the bay leaf, and let cool.
- In a skillet, heat a tablespoon of oil over medium heat.
- Sauté the chopped onion until soft and golden, about 5 minutes.
- Add the sauerkraut, dried thyme, smoked paprika, and marjoram. Cook for another 5-7 minutes until fragrant.
- Stir in the cooked lentils, black pepper, and salt. Mix well and cook for 2-3 minutes, then remove from heat and let the mixture cool completely.
- Transfer the filling to a food processor and pulse a few times to create a smoother texture.
- Roll out the dough to about ⅛ inch (3mm) thickness.
- Using a cookie cutter, cut out circles in the rolled-out dough (about 3 inches/8cm in diameter).
- Place about one teaspoon of the filling in the center of each circle.
- Fold the dough over the filling to create a half-moon shape, pressing the edges of your dough firmly to seal. Use a fork to crimp the edges for extra security.
- Bring a large pot of salted water to a boil.
- Drop the pierogi in batches and cook until they float to the surface, about 3-4 minutes.
- Remove with a slotted spoon and drain.
- Serve warm with sour cream and fresh dill or dill sauce.
- For extra texture, pan-fry the boiled pierogi in butter until golden and crispy.
- Garnish with crispy fried onions if desired.
Best ways to enjoy Sauerkraut with Lentils Pierogis
- With butter & crispy onions – Toss the boiled pierogi in melted butter and top with golden, crispy sautéed onions for a rich, comforting finish.
- Sour cream & fresh dill – A dollop of sour cream with a sprinkle of fresh dill balances the tangy sauerkraut and makes each bite creamy and refreshing.
- Dill sauce – a drizzle of a simple dill yogurt or sour cream sauce enhances the herby, earthy flavors in the filling.
- Butter-fried until golden – after boiling, sauté the pierogi in butter until they’re crisp and golden brown on the outside, keeping the inside soft and flavorful.
- With bacon & sauteed onions – fry some chopped bacon with onions and toss the pierogi in the mixture for an extra indulgent twist.
- Topped with toasted breadcrumbs
- With mustard or horseradish sauce – The tangy filling pairs beautifully with a sharp, slightly spicy dipping sauce.
- Savory pierogi platter – Serve with a side of pickled vegetables, grainy mustard, and a hearty sausage for a Polish-inspired feast.
- Soup & pierogi combo – Serve with a light soup like borscht or a creamy mushroom soup for a well-rounded meal.
- Fermented sides – A side of pickles, fermented beets, or kimchi complements the tanginess of the filling beautifully.
- Pierogi breakfast – Top with a fried egg, fresh herbs, and a drizzle of sour cream for a next-level breakfast.
- Pierogi stir-fry – Toss leftover pierogi in a pan with sautéed mushrooms, onions, and cabbage for a quick and hearty meal.
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Storage instructions, reheating
Storing Uncooked Pierogi
If you’re making pierogi ahead of time, you can store them uncooked:
- Refrigerate: Arrange in a single layer on a lightly floured baking sheet, cover with plastic wrap, and refrigerate for up to 2 days.
- Freeze: Lay pierogi on a parchment-lined baking sheet in a single layer. Freeze until solid (about 1-2 hours), then transfer to an airtight container or freezer bag. They’ll keep for up to 3 months.
Tip: Dust frozen pierogi lightly with flour before storing to prevent sticking.
Storing Cooked Pierogi
- Refrigerate: Place cooled pierogi in an airtight container and refrigerate for up to 3 days.
- Freeze: If already boiled, let them cool completely, then freeze on a tray before transferring to a bag or container. Best used within 2 months.
Reheating Pierogi
From the fridge:
- Boil (best for soft texture): Drop them into boiling water for 30-60 seconds until heated through.
- Pan-fry (best for crispy edges): Heat a little butter or oil in a pan over medium heat and cook for 2-3 minutes per side until golden.
- Steam: Place in a steamer basket over simmering water for 5 minutes.
From frozen:
- Boil: No need to thaw—just drop frozen pierogi into boiling salted water and cook 4-5 minutes until they float.
- Pan-fry: Let them thaw slightly, then fry in butter or oil over medium-low heat, covering with a lid to heat through before crisping up.
- Bake: Toss with a little oil and bake at 375°F (190°C) for 10-15 minutes, flipping halfway through.
Polish Sauerkraut with Lentils Pierogi Recipe
Equipment
- large mixing bowl
- Rolling Pin
- cutting board
- chef's knife
- food processor
- large pot
- slotted spoon
- skillet
- measuring cups and spoons
Ingredients
For the dough
- 3 cups all-purpose flour
- 1 large egg
- ¾ cup warm water
- 2 tbsp sour cream
- 1 tbsp vegetable oil
- ½ tsp salt
For the Filling
- 1 cup green or brown lentils, cooked and drained
- 1 bay leaf for cooking the lentils
- 1 cup sauerkraut
- 1 onion finely chopped
- 2 tbsp oil for sautéing
- ½ tsp black pepper or to taste
- ½ tsp salt adjust to taste
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp dried marjoram
Instructions
- Rinse the lentils under cold water.
- In a pot, combine lentils with 2 cups of water and the bay leaf.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy.
- Drain, discard the bay leaf, and let cool.
- In a skillet, heat oil over medium heat.
- Sauté the chopped onion until soft and golden, about 5 minutes.
- Add the sauerkraut, dried thyme, smoked paprika, and marjoram. Cook for another 5-7 minutes until fragrant.
- Stir in the cooked lentils, black pepper, and salt. Mix well and cook for 2-3 minutes, then remove from heat and let the mixture cool completely.
- Transfer the filling into food processor and pulse a few times to create a smoother texture.
- In a large bowl, combine the flour and salt.
- Add the egg, sour cream, and oil, then gradually pour in warm water while mixing.
- Knead the dough for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
- Roll out the dough on a floured surface to about ⅛ inch (3mm) thickness.
- Cut out circles using a glass or cutter (about 3 inches/8cm in diameter).
- Place about one tablespoon of filling in the center of each circle.
- Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal. Use a fork to crimp the edges for extra security.
- Bring a large pot of salted water to a boil.
- Drop the pierogi in batches and cook until they float to the surface, about 3-4 minutes.
- Remove with a slotted spoon and drain.
- Serve warm with sour cream and fresh dill or dill sauce.
- For extra texture, pan-fry the boiled pierogi in butter until golden and crispy.
- Garnish with crispy fried onions if desired.
Notes
Nutrition
Did you make this recipe?
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Conclusion
Did you make them? Are they the best handmade pierogis?
These Sauerkraut with Lentils Pierogis bring together the best of Polish cuisine and tradition. Earthy lentils, tangy kraut, and aromatics create an irresistible, delicious filling. Whether you enjoy them boiled for a soft, pillowy bite or pan-fried to golden perfection, these pierogi are comforting, flavorful, and incredibly satisfying.
Serve them with a dollop of sour cream, a drizzle of dill sauce, or even caramelized onions for extra depth. Plus, they freeze beautifully—so you can always have a batch ready for quick meals or cozy gatherings.
FAQ
Why is my pierogi dough too sticky or too dry?
If the dough is too sticky, add a little more flour, but do so gradually to avoid making it tough. If the dough is too dry or cracking, knead in a bit of water or an extra egg yolk for more elasticity.
How do I keep my pierogi from opening while cooking?
- Make sure the edges are well-sealed—press firmly and use a fork or crimping technique.
- Avoid overfilling, as too much filling can cause them to burst.
- Let them rest for 10-15 minutes before boiling to help the dough set.
Can I make pierogi dough ahead of time?
Yes! Wrap the dough in plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature before rolling.
Should I boil or pan-fry pierogi?
- Boiling is best for freshly made or frozen pierogi.
- Pan-frying after boiling gives them crispy edges and extra flavor.
- Steaming is a gentle reheating method that keeps them soft.
How do I keep pierogi from sticking together?
Toss freshly boiled pierogi with a little butter or oil. If storing, arrange in a single layer or separate with parchment paper.
What’s the best way to roll out the dough?
Roll it evenly to about ⅛-inch thick for a good balance of softness and durability. If it springs back too much, rest for 5 minutes before rolling again.
Can I use whole wheat or gluten-free flour for pierogi?
Whole wheat flour works but makes the dough denser—try using half whole wheat and half all-purpose. Gluten-free flour blends work, but the dough may be more delicate. Add a bit of xanthan gum for structure.
How do I prevent pierogi from getting too chewy?
Avoid over-kneading the dough—knead just until smooth. Don’t overcook them; once they float, they only need 1-2 more minutes in boiling water.
Wow, just wow. What a great flavor combo with this kraut and lentil filling. Just perfect, earthy lentils, tangy kraut, mixed with aromatics and wrapped in tender dough. Comfort food you will enjoy anytime. Great for sharing as well! My family loved them, especially after a quick fry.