Ukrainian Family Recipe

Part of my heritage is Ukrainian. We love good food and company to share our food. Here are two of my favorite family recipes I would love to share: pierogi and sauerkraut & kielbasa. The smell of sauerkraut and kielbasa simmering reminds me of my grandmother’s kitchen at Easter time. 

My great grandparents who were born in the Ukraine.
Charcoal portrait of my great great grandmother who was born in Austria.


Makes 20-24 

Dough                                              Filling                          

1/3/4 cup flour                                ½ cup mashed potato

1 egg                                                 ½ cup cottage cheese

½ cup water                                     ½ small onion, chopped

¼ tsp salt                                          ½ Tbs.. fat

                                                          ½ tsp. salt

                                                          Black pepper

Combine flour, egg, water & salt.  Knead until smooth.

Divide into 2 or 3 balls.  Roll each ball on flouted board & cut into 3” circles


Mix potatoes & cheese.  Saute onion in fat until brown, add to potatoes & cheese

Add salt & pepper and Blend well

Place 1 rounded Tbs. of filling in center of each circle & form dumpling. Seal well

Place dumpling at bottom of kettle filled with oiling water.  Do not crowd.  Continue to boil 4 minutes after they float.

Put in colander, spray with cold water to set.

May prepare ahead to this point and fry to heat up and serve.  I make a lot at one time and freeze by the dozen. There are many fillings you can use such as mushrooms or sauerkraut or even blueberries and apple. Sauerkraut filled are my favorite.

Sauerkraut and Kielbasa
This is a super easy recipe that I love as it reminds me of spring in my  grandma’s kitchen.

Put two 28 ounce cans of sauerkraut in a crockpot, add a 28 ounce can of tomato sauce, and stir in a ring of polish kielbasa cut into pieces. (Optional is adding a little fatty bacon that has been browned and crumbled.)

Simmer on low for 4-6 hours. 

I serve as a side dish to some pierogi fried in butter and onions. I serve with sour cream on the side.


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