I’ve always believed the best breakfast ideas come wrapped in dough. And if you’re anything like me, you’ve probably looked at mashed potatoes and thought, these need a carb jacket. Pierogi are just that—pillowy dumplings filled with tangy sauerkraut and smooth potatoes. They’re the kind of cozy recipes that make chilly mornings feel like a warm hug from your grandma. This one’s not fast food—it’s the food you make when you want to slow down. When the potatoes are fluffy, the sauerkraut is sharp, and your fingers are dusted with flour, you’ll know you’re right where you should be. It’s perfect for those craving healthy potato recipes but still want to feel like they’re indulging in something real. With this dish, you’re not just cooking, you’re making memories one fold at a time. And if you’re looking for potato ideas or cozy food recipes to fill your weekend, these pierogi are a breakfast win. They tick all the boxes—potato meals that comfort, potato recipes dinner-worthy, and a serious contender for your list of cozy recipes.

1) Key Takeaways
2) Easy Potato and Sauerkraut Pierogi Recipe
3) Ingredients for Potato and Sauerkraut Pierogi
4) How to Make Potato and Sauerkraut Pierogi
5) Tips for Making Potato and Sauerkraut Pierogi
6) Making Potato and Sauerkraut Pierogi Ahead of Time
7) Storing Leftover Potato and Sauerkraut Pierogi
8) Try these Breakfasts next!
9) Potato and Sauerkraut Pierogi Recipe
10) Nutrition

1) Key Takeaways

These pierogi are comfort food perfection, blending creamy potatoes and sauerkraut.
Perfect for slow mornings or when you want something hearty and homemade.
Great for making ahead and freezing in batches.
This is one of those breakfast ideas that feeds your soul as well as your stomach.

2) Easy Potato and Sauerkraut Pierogi Recipe

Some mornings just call for something a little more soulful. And that’s where these pierogi come in. They aren’t quick, but they’re worth every second. You knead the dough, fill it with a warm, tangy potato-sauerkraut mixture, then boil and maybe pan-fry till the edges go golden. Is it traditional? Pretty much. Is it breakfast? You bet. One of the best breakfast ideas I’ve leaned on when I want something cozy and real.

We all get stuck with the usual breakfast suspects. Toast, eggs, yogurt. But sometimes, don’t you just want breakfast to feel like a full meal? These cozy recipes come with their own kind of slow magic. The kitchen gets warm from the dough, the smell of onion and sauerkraut fills the space, and for once, breakfast doesn’t feel rushed.

They’re hearty, simple, and hands-on. Perfect for when you want to slow the world down and feed yourself something made with care. This is cozy food at its best. It’s homemade, it’s imperfect, and it tastes better because of that. Comfort food meets potato meals in a way that will make you want to save the leftovers (or maybe not).

3) Ingredients for Potato and Sauerkraut Pierogi

All-purpose flour: The backbone of your dough. You’ll use extra for dusting, because this dough likes to stick when you’re rolling it thin.

Salt: Not just for the dough, but to bring out flavor in both the wrapper and the filling. A small ingredient that does big work.

Egg: This binds the dough and gives it a bit of richness. Use a large one, room temp if you remember.

Sour cream: Adds just the right tang and softness to the dough. It’s a little unexpected, but trust me, it works.

Butter: Softened, not melted. Mixes into the dough and makes it feel like silk when kneading.

Oil: Just a bit for sautéing the onions. You want that low-slow cook to get them golden, not burnt.

Onion: Use yellow onion and chop it fine. It softens and sweetens when sautéed and becomes the background singer for the filling.

Mashed potatoes: This is where your leftover potatoes shine. Fluffy and smooth, room temp is best for mixing.

Sauerkraut: Drain and chop it well. This is the sharp, tangy contrast to the soft potatoes. And trust me, it brings everything together.

Salt and pepper: Don’t skip seasoning the filling. A little goes a long way in balancing those strong flavors.

Butter or oil for pan-frying: After boiling, pan-fry for a little crisp on the edges. Totally optional but completely worth it.

Sour cream and chives: For serving. The sour cream cools the heat and the chives add freshness. You could skip it—but don’t.

4) How to Make Potato and Sauerkraut Pierogi

Step 1. In a large bowl, stir flour and salt. In another, mix the egg, sour cream, and softened butter. Combine them until a shaggy dough forms. This is where it gets fun—your hands do the rest.

Step 2. Knead the dough on a floured surface for about 8 minutes. It should feel smooth and just a bit tacky. Wrap and rest for 30 minutes. This break makes the dough easier to roll later.

Step 3. While the dough rests, sauté onions in oil till soft and golden. This takes about 5 minutes. Don’t rush it—color equals flavor here.

Step 4. Stir those onions into your mashed potatoes. Add in the chopped sauerkraut. Mix it well and season with salt and pepper to taste.

Step 5. Roll out half the dough at a time on a floured counter. Cut into 3-inch rounds using a cookie cutter or a glass.

Step 6. Add about a teaspoon of filling to each circle. Fold it in half and press the edges with a fork. Imperfect folds? They still taste amazing.

Step 7. Boil water with salt. Drop pierogi in and wait until they float—about 3 minutes. That’s your signal they’re done.

Step 8. Optional: fry boiled pierogi in a bit of butter or oil until golden. They’re great boiled, but crispy edges? That’s breakfast ideas taken up a notch.

Step 9. Serve with a big dollop of sour cream, a sprinkle of chives, and maybe some black pepper. That first bite? Worth the work.

5) Tips for Making Potato and Sauerkraut Pierogi

Let’s talk dough. You want it soft, not sticky. If it clings to your fingers like bubblegum, add more flour—little by little.

Don’t skimp on the filling. Each dumpling should feel heavy in your hand. Light on the filling means you miss out on those potato ideas that make this dish shine.

Be patient when boiling. Crowding the pot cools the water and messes with cook time. Work in small batches. Use a slotted spoon to fish them out gently—they’re delicate and hot!

6) Making Potato and Sauerkraut Pierogi Ahead of Time

You can make these pierogi ahead. I usually freeze a full batch on a baking sheet first, then bag them once they’re solid. They cook beautifully straight from the freezer.

For dough prep, you can make it a day early. Keep it wrapped in the fridge. Let it sit at room temp for about 30 minutes before rolling it out.

Filling stores well, too. Keep it sealed in the fridge. When you’re ready to stuff and fold, everything’s already chilled and ready to go. Breakfast ideas that save you time? Yes please.

7) Storing Leftover Potato and Sauerkraut Pierogi

Got leftovers? Lucky you. Place them in a covered container. They’ll hold up in the fridge for 3 to 4 days. When you reheat, pan-fry instead of microwaving—it brings back that crisp edge.

For longer storage, freeze the boiled pierogi in a single layer. Once frozen, stack them in a bag. To serve, reheat in butter straight from the freezer.

If you’re planning on weekday breakfasts, these make it easy. Just reheat and eat. Another reason to keep a stash of healthy potato recipes ready to go.

8) Try these Breakfasts next!

9) Potato and Sauerkraut Pierogi Recipe