Pierogi with Sauerkraut Filling
Pierogi with Sauerkraut Filling are traditional Eastern European dumplings, particularly beloved in Polish cuisine, made from unleavened dough and typically filled with a savory mixture of fermented cabbage (sauerkraut), often combined with mushrooms or onions. They are usually boiled and then pan-fried in butter until golden, sometimes served with a dollop of sour cream or crispy fried onions on top.
🍽️ Nutrition at a glance
These dumplings are a carbohydrate-rich dish, with the dough providing energy and the sauerkraut offering dietary fiber and vitamin C. A typical serving of 4-5 pierogi contains roughly 300-400 calories, with moderate fat from the frying process and a small amount of protein from the dough.
Nutrition breakdown
| Calories | 420 kcal |
| Protein | 12 g |
| Carbs | 55 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 680 mg |
| Iron | 3.2 mg |
| Potassium | 280 mg |
| Vitamin C | 15 mg |
| Thiamin (B1) | 0.4 mg |
| Niacin (B3) | 2.8 mg |
| Folate | 75 mcg |
| Calcium | 45 mg |
| Magnesium | 30 mg |
Per 5 pierogi (about 225 g) · estimated, varies by recipe
💡 What's interesting
Culturally, sauerkraut pierogi are a staple of holiday feasts, especially Christmas Eve in Poland, symbolizing prosperity and good fortune. Nutritionally, the fermented sauerkraut filling adds a probiotic element, which can support gut health, making this comfort food a bit more than just a hearty treat.
