Sauerkraut and Mushroom Pierogi {Pierogi z Kapustą i z Grzybami}

Now that you know how to make your own sauerkraut, you have got to try making this single most popular Polish dish… pierogi. My favorite stuffing is sauerkraut and mushrooms, and it’s as popular in Poland as pizza in the US. Soft and delicate pierogi dough resembles the texture of pasta dough, and the filling varies from sour cabbage, mushrooms, minced meat, potatoes and cheese to sweet varieties, like blueberry or plum stuffing. 

With Christmas around the corner, I’m preparing sauerkraut and mushroom pierogi, as it’s always present on my table, and it’s by far my favorite holiday (or anytime) dish. 

Traditionally, mushrooms used are wild mushrooms picked by a family member in the forests of Poland, but I’m making due with readily available shittake mushrooms. 

Sauerkraut and Mushroom Pierogi {Pierogi z Kapustą i z Grzybami}

  • Yields: 60-70 pierogi
  • Prep Time: 5 min
  • Cook Time: 1.5 - 2 hours


  • Filling:
  • 27 oz can of sauerkraut
  • 8oz of baby bella mushrooms
  • 1oz of dried shittake mushrooms
  • 1 large onion
  • 1 cup of vegetable broth
  • 1/4 tsp black pepper
  • 2 + 3 tbs of butter
  • Dough:
  • 6 cups of all purpose flour
  • 2 tsp of salt
  • 2 eggs
  • 600 ml of warm water


  1. To make the filling you will need to soak dried mushrooms in hot water for at least 1 hour. Boil on low heat for about 20 minutes, or until soft. Drain but reserve the water from boiling. Cool and mince.

  2. Heat 2 tbs of butter in a large frying pan on medium heat. Add minced onion. In the meantime, shred the portobello mushrooms on the largest vegetable shredder and add to the pan. Sauté until golden brown. Add sauerkraut (liquid and all) to the pan, add mushrooms, vegetable broth, mushroom water and pepper. Heat through and cook uncovered until all liquid evaporated (about 30 min). Add remaining butter, stir and cool. The filling is ready!

  3. To make the dough, I’m using a kitchen mixer with the hook attachment. My bowl is not that big so I have to split the recipe in half. If you’re mixing the dough in a bowl on on a surface, fill free to do all at once.

  4. Place egg and salt in bowl first, whisk lightly. Add flour and water. Mix until ingredients combine and form a dough ball. Take out a portion of it (probably about a third) onto a floured surface and roll out. View a video below to see the rolling and stuffing method.

  5. Boil in a large pot with a tablespoon of oil and a tbs of salt until they all float to the top.

  6. Take out and spread on a large plate or surface so they are not touching until cool or serve immediately. You can also brown them in a bit of butter until golden brown. My family prefers that. Minced onion and bacon bits make an awesome topping for them also.


I like to split this task into two days. Filling one day and the rest another day, but it is not necessary.

I tripled the recipe and freeze the pierogi by placing on a tray into the freezer so they are not sticking together and once frozen transferring into a gallon zip lock bag. Then, for a quick dinner, boil them until they float to the surface and brown in butter.

Let me know if you’re up for a challenge.


Have you made/tasted this before? What did you think? Leave a comment below.



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