Name: Niwiskie Pierogi with Sauerkraut
Prep time: 55 min
Cook time: 55 min
Total time: 140 min
Yield: about 60 small pierogi
Cuisine: Polish
Ingredients: 500 g all-purpose wheat flour, plus up to 15 g for dusting; 5 g fine salt; 1 l arge egg, about 50 g without shell; 120 ml warm whole milk; 150 ml lukewarm water, added gradually; 800 g sauerkraut, drained of its packaging brine before weighing; 180 g yellow onion, finely chopped; 30 g unsalted butter; 3 g garlic, one small clove, crushed; 3 g fine salt; 1 g freshly ground black pepper; 2 L water for boiling the sauerkraut; 4 L water; 10 g fine salt for the boiling water; 80 g yellow onion, finely chopped; 30 g unsalted butter; 20 g unsalted butter, optional for pan-frying the boiled pierogi

A wide view of „Niwiskie Pierogi with Sauerkraut“ arranged on a table for serving.

Yield about 60 small pierogi

Servings 6

Serving size 10 pierogi

Prep time 55 minutes

Ingredients ↓

Recipe at a glance

Niwiskie Pierogi with Sauerkraut

Small Polish half-moon dumplings with a soft wheat dough, a tender sauerkraut and onion filling, and a fine ruffled edge.

Niwiskie pierogi are associated with Niwiska in the Podkarpackie region of southeastern Poland. The Ministry of Agriculture’s traditional-products list describes small, smooth half-moons with a distinctive ruffled edge and a soft filling made from sauerkraut. The listed local shape is about 5–6 cm long, 3 cm wide, and 2 cm high.

The regional description includes boiled, finely chopped sauerkraut and fried onion seasoned with salt and pepper. Garlic is a local option: some cooks add it to the onion, while others mix it into the cabbage. The dough is made with wheat flour, warm milk, lukewarm water, egg, and a little salt; it should be soft and supple enough to release from the hands and work surface.

This measured home version makes about 60 small pierogi for six people; the traditional description does not give household weights or exact timings. Boil the cabbage until tender, drain and chop it finely, then cook it with onion and garlic until the filling is cohesive and dry. Roll the rested dough thin, cut small rounds, keep the sealing edge clean, and finish each dumpling with a delicate ruffle.

Tips for success

Drain the sauerkraut well after boiling and chop it finely so it sits neatly in the small rounds.
Cook the onion until soft and lightly golden, then cook off any moisture from the cabbage filling before shaping. A wet filling can weaken the seal.
Let the filling cool completely in a shallow dish; refrigerate it at or below 4 °C within 2 hours.
Keep unused dough and cut rounds covered so their edges do not dry out. Keep flour away from the sealing edge.
Boil only 8–10 pierogi at a time. Once they float, cook them 2–3 minutes more and check one at the seam for a soft, fully cooked layer of dough.

Ingredients

Dough

500 g all-purpose wheat flour, plus up to 15 g for dusting
5 g fine salt
1 l arge egg, about 50 g without shell
120 ml warm whole milk
150 ml lukewarm water, added gradually

Sauerkraut filling

800 g sauerkraut, drained of its packaging brine before weighing
180 g yellow onion, finely chopped
30 g unsalted butter
3 g garlic, one small clove, crushed
3 g fine salt
1 g freshly ground black pepper
2 L water for boiling the sauerkraut

Boiling water and onion topping

4 L water
10 g fine salt for the boiling water
80 g yellow onion, finely chopped
30 g unsalted butter
20 g unsalted butter, optional for pan-frying the boiled pierogi

Method

Directions

Boil and chop the sauerkrautBring 2 L water to a boil in a heavy saucepan. Add the drained sauerkraut and simmer for 15–20 minutes, until tender. Drain it very well, let it cool enough to handle, and chop it finely.
Mix and rest the doughMix the flour with 5 g salt in a large bowl. Beat the egg with the warm milk and lukewarm water. Gradually add the liquid to the flour, mixing as you go. Knead by hand for 8–10 minutes, until the dough is smooth, soft, and supple and releases from your hands and the work surface. Cover and rest for 30 minutes at room temperature. Refrigerate the dough if the pause will be longer.
Cook the sauerkraut fillingMelt 30 g butter in a wide skillet over medium heat. Add 180 g onion and cook for 6–8 minutes, stirring, until soft and lightly golden. Add the crushed garlic and stir for 30 seconds. Add the chopped cabbage and cook for 4–6 minutes, stirring, until no free moisture remains. Season with 3 g salt and the black pepper. Spread the filling in a shallow dish and cool completely; refrigerate at or below 4 °C within 2 hours.
Roll and cut the doughDivide the rested dough into four portions and keep the unused portions covered. Roll one portion on a lightly floured surface to about 1.5–2 mm thick. Cut 7 cm rounds; gather the scraps and reroll them once. Keep the rounds covered and brush loose flour from the edges that will be sealed.
Fill and seal the pierogiPut about 15 g filling in the center of each round. Fold the dough into a half-moon, press out trapped air, and keep the filling away from the edge. Pinch the seam firmly, shaping a small ruffle with tiny points. Place the pierogi on a lightly floured tray and cover while shaping the rest; aim for about 60 small dumplings.
Boil the pierogi in batchesBring 4 L water with 10 g salt to a steady boil in a large pot. Add 8–10 pierogi without crowding the pot, then stir gently once so they do not stick to the bottom. When they float, boil for 2–3 minutes more. Lift out one piece and check the seam: the dough should be soft, with no raw, floury band. Remove the batch with a slotted spoon and repeat.
Cook the onion topping and serveMelt 30 g butter in a wide skillet over medium-low heat. Add 80 g onion and cook for 8–10 minutes, stirring, until soft and golden. Spoon the onion and butter over the hot pierogi. For an optional browned finish, melt up to 20 g additional butter and pan-fry boiled pierogi in batches until golden on both sides. This extra butter is not included in the nutrition estimate.

Nutrition per serving

Energy405 kcal
Carbohydrate73 g
Protein11 g
Fat7 g
Fibre7 g
Sodium1,200 mg
Allergenswheat (gluten), egg, and milk

Estimated for 10 pierogi, one sixth of the recipe: These are rounded ingredient-based estimates. Sauerkraut brands vary in sodium, and draining and cooking change how much salt remains. The optional extra butter for pan-frying is excluded.

Serving, make-ahead, and storage: Serve the pierogi hot with the buttered onion. For a golden surface, briefly pan-fry the boiled pieces in the separately measured extra butter.

Serving, make-ahead, and storage: The filling can be made ahead: spread it in a shallow dish and refrigerate at or below 4 °C within 2 hours. Keep raw-egg dough covered and chilled at or below 4 °C if shaping is delayed. To freeze, arrange uncooked pierogi in one layer until firm, then pack airtight. Boil them from frozen in small batches and check a test piece at the seam.

Serving, make-ahead, and storage: Put cooked leftovers in shallow covered containers and refrigerate within 2 hours, or within 1 hour if the surrounding temperature is above 32.2 °C (90 °F). Keep at or below 4 °C and use within 3–4 days. Reheat throughout to 73.9 °C (165 °F).

Frequently asked questions

What makes Niwiskie pierogi distinctive?

They are small half-moons filled with cooked sauerkraut and onion. The traditional description highlights a fine ruffled edge with tiny points and a soft, elastic wheat dough.

Can I make the pierogi ahead?

Yes. Freeze the uncooked pierogi in one layer until firm, then transfer them to an airtight container. Boil them from frozen in small batches and check one at the seam before serving.