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

With Christmas around the corner, I’m preparing yet another dish that is always present on my holiday table: sauerkraut and mushroom pierogi. I wanted to say that this is by far my favorite holiday (or anytime) dish but every year I’m reminded that so is barszcz z uszkami and śledź. Thankfully I don’t have to choose just one, and I’m making it all. 

To make this recipe you can use your own home-made sauerkraut, or purchase store-bought. If you decide to go with store-bought, make sure the list of ingredients only included cabbage and salt. This means kraut soured on its own, without any help from vinegar. Salt (+ time) creates the distinctive tangy taste, vinegar will just make it sour.

Soft and delicate pierogi dough resembles the texture of pasta dough, and the filling is savory, slightly tangy, but not overbearing. You can definitely make out the distinctive nutty and earthy taste of wild 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 froze 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.


*Traditionally, mushrooms used for this recipe are wild mushrooms picked by a family member in the forests of Poland, but I’m making do with readily available dried shiitake mushrooms (update: I now found this great wild mushroom blend on-line. I reminds me of the real thing, so I only use this now).  







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