A Taste of Home: Making Grandma's Pierogi

There's something deeply comforting about food that comes with a story, a recipe passed down through flour-dusted hands and generations. In our family, that dish was always pierogi. These humble dumplings were never just a meal; they were an event, a reason to gather around the kitchen table, each of us assigned a task. It’s a recipe that feels less like a list of instructions and more like a warm embrace from the past.

My grandma never measured anything exactly, and her recipe card is more of a gentle guideline than a strict formula. Making them now, I don't aim for perfection. I aim for the feeling they evoke—the soft dough, the savory fillings, the simple joy of creating something with my own hands. I hope this version brings a little of that warmth to your kitchen, too.

The Simple Ingredients You'll Need

Don't let the list intimidate you. It's mostly pantry staples, coming together to create something truly special.

• For the Dough: All-purpose flour, eggs, sour cream, a pinch of salt, and a touch of baking powder.
• For the Sauerkraut Filling: Butter, one onion, sauerkraut (drained), salt, and pepper.
• For the Mashed Potato Filling: Butter, one onion, prepared mashed potatoes, salt, and white pepper.

Crafting the Fillings

We always made two fillings—it’s a wonderful tradition that offers a perfect little surprise with each bite.

• For the Sauerkraut: Melt butter in a skillet and cook a chopped onion until it's soft and translucent. Stir in the drained sauerkraut and let it cook for another five minutes, until it's fragrant and tender. Season simply with salt and pepper and set it aside to cool.
• For the Potato: In the same skillet, melt a little more butter and cook another chopped onion until soft. Gently fold this into your mashed potatoes, seasoning well with salt and a dash of white pepper.

Bringing the Dough Together

This dough is wonderfully forgiving. Beat the eggs and sour cream until they're smooth. Sift in the flour, salt, and baking powder, and stir until a soft dough forms. Turn it out onto a floured surface and knead it gently until it's firm and smooth. There’s a real satisfaction in this part.

Shaping and Filling the Dumplings

Divide the dough in half. Roll one half out thinly—about an 1/8 of an inch—and cut out 3-inch rounds. Place a small spoonful of filling in the center of each round. Moisten the edges with a little water, fold the dough over to create a half-moon, and press the edges together firmly with a fork. This is the best part—get everyone involved!

Cooking Your Creations

Bring a large pot of salted water to a gentle boil. Carefully lower the pierogi in, working