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

Ingredients

  • 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

Instructions

  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.

Notes

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.

Smacznego!!

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

Anna

*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).  

WANT TO GET MY NEXT RECIPE VIA EMAIL? TYPE IN YOUR EMAIL BELOW:

SaveSave

SaveSave

SaveSave

SaveSave

How useful was this post?

Click on a star to rate it!

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

33 Comments

  1. How long do you keep the pierogi in boiled water? Do you salt the water? Do you have a sour cream dough recipe? I love your recipes and videos. Thanks Anna

  2. Hello…. I cooked for 15 years in a Polish restaurant when younger and made many of your recipes. I am just newly retired and since just finding your blog this morning, so anxious to try them all again!, I love the utensil you are using for the pierogis with the decorative edge. Do you know where I can purchase a similar one and what size do you use! Thank you so much for the recipes and videos. I hope to get as talented as you with making these recipes again!

    1. Karen, I’m sure you can follow the recipes very easily. If I can do it, anyone can do it. I use a regular dinner fork to make the decorative edge, nothing fancy. Happy cooking!! Anna

      1. I think she was asking about the circular cutting instrument you use in the video. It gave the rounds of dough a frilly edge. Karen pyta sie chyba gdzie sie kupuje ta fajna metalowa maszyka do wycinania rund ciasta.

  3. Thank you so much! The Pierogi dough turned out amazing! We’ve made around a 100 tonight!

    Merry Christmas from Honolulu!

  4. My mom used to make a very thin baked (or fried) ribbon like flaky dough with powder sugar over it. She called it something like su-ha-dee. Sound familiar?
    Jack

    1. Jack, Thin and flaky dough creams CHRUST / FAWORKI. Check out the DESSERT section of my RECIPE INDEX for a recipe for CHRUST / FAWORKI. “Su-ha-dee” however sounds like “suchary” but that’s a sweet toast cracker… I’m thinking that’s not it.

  5. These were the only kind my grandmother made and no one ever made them as good as her (that I ever tasted.) I will try again with this recipe. I’ve made them once before while they were good, they weren’t like hers. Probably never will be either (mental thing). One thing I remember her telling me is to put some fresh chopped cabbage in with the sauerkraut. I remember writing down her recipe as she was making it. When I asked her how much flour she put in her reply was: “As much as will fit!” She never measured anything! But this recipe has got my mouth watering!!

    1. Yes, I’m very familiar with “as much as it will fit” or “you’ll know when it’s done” 😉 I hope you make these and find out that they are what you were looking for. Sometimes when I’ve recreated a family recipe without a written down instructions, I surprise myself and I hit the nail on the head. I even cried a few times when a dish tasted exactly the same. You won’t know til you try. I hope you do. Adjust the recipe, as needed or as you remember. Sooner or later you will get it. I promise. 🙂

  6. just to clarify–before you froze the pierogi. did you boil/cook first? then freeze? and also, when you take out of freezer to cook for dinner, did you defrost or reboil them frozen? thank you !

  7. Anna,

    Thank you so much for posting this recipe and video. We made these this week and are amazing. I am so glad that I found you on National Pierogie Day.

    Laura

  8. Hello!

    I’m loving your recipes. Just making these now and am wondering if you ever rinse your sauerkraut before using? My filling tastes quite sour.

    Thanks so much!

    1. I like my filling sour, it will cook off a bit too. If you feel it’s too sour rinse it, or rinse some of it (before cooking). Good luck!

  9. Hi, Anna,
    Why do you add the egg to pierogi dough? It’s much harder (less delicate) than the one without. Instead, I’m adding egg white to mushrooms for uszka, to glue the filling better 🙂 The rest recipes we clearly share (more or less, of course, every Polish mom has her own recipes), although we had 14 days quarantine this year until yesterday (my 5y old was in bus with Covid case) so I didn’t managed to put my hands on any poppy seed 🙁 Merry Christmas! Wesołych Świąt!

    1. Joanna, I roll my dough out really thinly, and the egg holds it together for me. Just how my family always made it and so I stick to what I know. 😊

  10. Dzien Dobry Anna!!!

    If I use all dried mushrooms…which Polish dried mushrooms do you recommend? I live near Chicago and all the Polish stores have different kinds. Also, how many oz/kg of dried mushrooms?

    Dziekuje!!

  11. Hi,
    I am looking for the recipe that has noodles, poppy seeds and raisins. My mom always made traditional Vigilia dinner but unfortunately she passed away in March. Just like most of the older generations she never wrote any recipes down and never measured anything. This will be our first Christmas without her and I like to try making some things she made. Thank you
    Beata

Leave a Reply

Your email address will not be published.