RECIPESPRODUCTSPANTRYSHOPPING
Blue Jean Chef

Kielbasa, Pierogies & Sauerkraut Bake

I’m a sucker for pierogies. I think it started when I was young, growing up in Alberta where I had a friend of Ukranian heritage. We used to go visit her grandmother in Red Water and she would make homemade pierogies, which we would eat with reckless abandon.
8
8,134
243
14 min
TOTAL TIME
951
CALORIES
$3.56
PER SERVING
Kielbasa, Pierogies & Sauerkraut Bake
Health Info
Macros
46g
CARBS
60g
FAT
50g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
MILK
EGGS
WHEAT
Frequently Asked Questions
How can I prevent my pierogi from cracking while boiling?
Why are my pierogi doughy?
Can you fry pierogi after boiling?
Can I use different fillings other than traditional ones?
What sauce goes well with pierogi?
How do I make my pierogi dough more flavorful?
Why do pierogi float when they are done?
Why is my pierogi filling dry?
Can you bake pierogi?
Why are my pierogi rubbery?