My Polish, German and Ukrainian friends in Winnipeg made this rich treat every Christmas and it is so-o-o-o good.,


  • 1 cake of yeast
  • 1/2 c. warm water
  • 1 c. milk
  • 1 tbsp. sugar
  • 1/2 c. oil
  • 6 c. flour
  • 4 beaten eggs
  • salt
  • 1 large or 2 medium onions
  • little water
  • 2 c. sauerkraut
  • 2-3 tbsp. fat


Combine yeast and water. Set aside. Scald milk. Add sugar and oil. Add 2 c. flour and the beaten eggs. Then add salt and dissolved yeast. Beat. Add 4 c. flour. Let rise till double in bulk. Punch down and allow to rise gain till double. Meanwhile: chop onions fine and boil in little water in frying pan. Add sauerkraut and cook. When water has evaporated, add fat and fry on medium heat for 5 minutes. Cool. Stretch small pieces of dough to place some filling into centre. Seal edges. Roll each bun in oil and let stand 10 minutes. Bake in 350 degree oven for 12-15 minutes, then stack into pan. Pour hot butter with crushed garlic or hot bacon-onion fat over top. Serve warm.

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Submitted 6/13/05.
Source: In The Kitchen with Hedi, Copyright Hedi Lewis (1983) Winnipeg, Manitoba,CA
Submitted By: Jean Trenholm
Sauerkraut Pyrishky