Sauerkraut and Mushroom Pierogi {Pierogi z Kapustą i Grzybami}

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Sauerkraut and Mushroom Pierogi {Pierogi z Kapustą i 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 Grzybami}

  • Yields: 100 dumplings
  • Prep Time: 1 hour
  • Cook Time: 5 minutes

Ingredients

  • FILLING:
  • 1 oz / 30 g of dried wild mushrooms*
  • 1 large onion
  • 8 oz / 250 g of portobello or button mushrooms
  • One 27 oz / 765 g can of sauerkraut
  • 1 c / 235 ml of vegetable broth
  • ¼ tsp black pepper
  • 2 + 3 tbsp of butter
  • DOUGH:
  • 6 c / 750 g of all-purpose flour
  • 2 eggs
  • 2 tsp of salt
  • 2 ½ c / 600 ml of warm water

Instructions

  1. To make the filling, you will need to soak dried mushrooms overnight or for at least 4 hours. Then, boil in enough water to cover on low heat for about 20 minutes. Drain, but reserve the water from boiling. Cool and mince.

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

  3. To make the dough, place egg and salt in bowl first, whisk lightly. Add flour and water. Mix until ingredients combine and form a dough ball. Transfer onto a floured surface and knead until smooth (3-4 minutes).

  4. Cut away a portion and roll out with a rolling pin to about ⅛ inch / 2 millimeters in thickness. With a glass (or metal can or a pierogi cutter), cut out circles, place filling on each circle and close to form pierogi. When ready to boil, bring a large pot of salted water to boil, then turn to low heat.

  5. Place dumplings into the water in batches (7-10 at a time). Stir gently right away. When they float up to the top, let sit for about 2-3 minutes. Don't let the water roll: it may break your dumplings.

  6. Remove from pot and spread on a large surface to cool (not touching), or serve right away. You can also brown them in a bit of butter until golden brown.

Notes

* A blend of wild mushrooms is best: porcini, bolete, oyster mushrooms, portobello.
IMPORTANT: do not serve wild mushrooms to children.
Minced onion and bacon bits also make an awesome topping for this dish.

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).  

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44 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. 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.

  4. 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. 🙂

  5. 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 !

  6. 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

  7. 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!

  8. 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!

  9. 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!!

  10. 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

  11. I’m curious… we are making these next weekend for the 1st time . I have made Pierogi Ruskie before but not the sauerkraut & mushroom . My cousin makes homemade sauerkraut and we plan to use it to make Pierogi… My question to you is do you cook the sauerkraut 1st before adding it to the mushrooms or do you cook it along with it ? I assume you cook the fresh sauerkraut along with the mushrooms but I wanted to get your opinion 1st . Canned or prepackaged sauerkraut is normally not as crisp as fresh . Thanks for your input and of coarse all of your wonderful recipes … Christina Schuette

  12. I made pierogi yesterday for the first time. I have to say they were delicious. I had trouble with the dough however. I cut the recipe in half. The dough in the mixer had the consistency of a heavy frosting. Way too wet. What did I do wrong? I added more flour but was afraid of making the dough too tough, which happened to the rolled edges. Any suggestions? I’m not sure what I did wrong.

    Mary

    1. Hi Mary! Yes, my dough is quite loose, but that’s what makes it soft and not super gummy after it’s cooked. You can try adding another couple tablespoons of flour to help combine, but I wouldn’t do much more.

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