Recipe for: Dumplings with cabbage and mushrooms (traditional with a hint of buckwheat) - photo 1
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Recipe for: Dumplings with cabbage and mushrooms (traditional with a hint of buckwheat)

Main dishes Regional Cuisine of Poland 120 min Hard 0 views ~14.47 PLN * - (0)
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Description

Traditional pierogi with sauerkraut and forest mushrooms are a classic of Polish cuisine in its autumn version. This recipe combines the well-known, sour-salty filling with the addition of toasted buckwheat for a nutty note and better texture. The filling is prepared slowly: the cabbage is stewed with bay leaf and allspice, dried mushrooms are soaked and cooked, and fresh mushrooms are sautéed with onion until golden. The dough is elastic and thin, so the pierogi have a delicate, soft skin. The dish tastes great served with sautéed onions and sour cream, as well as fried in butter until golden. It is a hearty, aromatic, and visually rustic dish — perfect for a family dinner, holidays, or a hearty autumn meal.

Ingredients Used

Ingredients (17)

Servings:
4
  • Wheat flour 500 g
  • Chicken egg 2 pcs (~120 g)
  • Water 200 ml
  • Rapeseed oil 30 g
  • Sauerkraut 700 g
  • Dried mushroom 20 g
  • Fresh forest mushroom 300 g
  • Onion 2 pcs (~300 g)
  • Buckwheat groats 100 g
  • Sugar 10 g
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Marjoram 2 g
  • Black pepper 4 pinch (~2 g)
  • Bay leaf 6.7 pcs (~2 g)
  • Allspice (berries) 2 pcs (~2 g)
  • ✨ Optional
  • Butter 50 g
  • 18% cream 100 ml
💰 Estimated dish cost: ~14.47 PLN (3.62 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of dried mushrooms

1

Place the dried mushrooms in a bowl and pour about 200 ml of hot (not boiling) water over them. Let them soak for 30–60 minutes until softened. After soaking, remove the mushrooms, squeeze them by hand, and keep the soaking water — strain it through a fine sieve lined with cheesecloth and set aside. Chop the soaked mushrooms into small pieces.

Ingredients: dried mushroom
Use a glass or ceramic bowl. If the mushrooms are still firm after 60 minutes, leave them for another 15–30 minutes. The soaking water has an intense aroma, and use it to braise the cabbage (first evaporate it so it’s not too watery).

Cooking cabbage

2

If the sauerkraut is very sour, rinse it briefly under cold water and squeeze it well with your hands. Then chop the cabbage finely. In a large pot, heat 1 tablespoon of rapeseed oil, add the cabbage, bay leaf, allspice, and sugar. Pour in 100–150 ml of water (you can add some of the water from soaking the mushrooms), cover, and simmer on low heat for 40–50 minutes, stirring every 8–10 minutes. The cabbage is ready when the fibers are soft, not stringy, and can be easily separated with a fork.

Ingredients: Sauerkraut, Bay leaf, Sugar, Rapeseed oil
Use a wide pot so the cabbage has room to steam. If there is too much liquid in the pot, remove the lid for 10–15 minutes to allow excess to evaporate. Remove the bay leaf and allspice before mixing with the filling.

Cooking the groats

3

Rinse the buckwheat groats in a sieve under cold water. Pour them into a pot and add 200 ml of cold water, add a pinch of salt, bring to a boil, then simmer on low heat for 10–12 minutes until the groats absorb the water. After cooking, let it sit covered for 5 minutes and fluff with a fork.

Ingredients: Buckwheat groats
Use a small pot with a lid. If the groats are still tough after 12 minutes, add 20–30 ml of hot water and cook for another 2–3 minutes.

Preparation of fresh mushrooms and onions

4

Peel the onion and chop it into small cubes. In a large skillet, heat 15 g of rapeseed oil (1 tablespoon). Add the onion and sauté over medium heat for 8–10 minutes, until soft and golden-brown. In a separate skillet, sauté the chopped fresh forest mushrooms for 5–8 minutes, until they release their water and caramelize. Combine the onion with the fresh mushrooms and the chopped soaked mushrooms, and sauté briefly (3–4 minutes) to blend the flavors.

Ingredients: Onion, fresh forest mushroom, dried mushroom, Rapeseed oil
Use a pan with a diameter of 24–28 cm. Do not overcrowd the pan with mushrooms — fry them in batches if necessary. The onion should be light golden, and the mushrooms slightly browned.

Preparation of the filling

5

Transfer the sautéed cabbage to a large bowl, add the drained and sautéed mushrooms with onions, and the cooked buckwheat. Mix thoroughly with a wooden spoon. Season with marjoram, black pepper, and possibly salt — taste, as the cabbage may already be salty. The filling should be moist but not soggy; if it is too wet, sauté it in a pan for 3–4 minutes to evaporate the excess moisture. Set the filling aside to cool completely (at least 20–30 minutes) before stuffing.

Ingredients: Sauerkraut, fresh forest mushroom, dried mushroom, Buckwheat groats, Onion, Marjoram, Black pepper, Salt
Use a large bowl and a wooden spoon. The filling must be cold — warm filling will soften the dough and make it difficult to shape the dumplings.

Cake

6

In a large bowl, sift the wheat flour and add salt. Make a well in the flour, crack in the beaten egg, pour in the rapeseed oil, and gradually add warm water. Mix with a fork or spoon in the center until the ingredients combine and a rough dough forms. Transfer to a floured surface and knead by hand for 8–10 minutes (or use a mixer with a dough hook for 6–7 minutes) until the dough becomes smooth and elastic, not sticking to your hands. Shape into a ball, wrap in plastic wrap, and let rest for 30 minutes at room temperature to allow the gluten to relax.

Ingredients: Wheat flour, Rapeseed oil, Water, Salt
Use a pastry board and rolling pin. If the dough is too sticky, sprinkle with a few grams of flour, but don't overdo it — too much flour will make the dumplings tough. If you don't have a mixer, knead by hand for 8–10 minutes.

Shaping the dumplings

7

Divide the dough into 4 parts. Take one part, cover the rest with a cloth to prevent it from drying out. Roll it out thinly to a thickness of about 2 mm (not thinner, as they will crack). Cut out circles with a diameter of 7–8 cm (use a glass or a cutter). Place a tablespoon of filling (about 18–22 g) in the center of each circle. Seal the edges by folding it into a crescent shape and pressing firmly – first with your fingers, then press the seam with your nail or a fork to seal. Avoid air inside the dumpling.

Ingredients: Wheat flour, Sauerkraut, fresh forest mushroom, dried mushroom, Buckwheat groats
Use a rolling pin, a 7–8 cm cutter, and a cloth to cover the dough. To seal, lightly moisten the edges with water. If the edges are uneven, press them with your finger and run a fork along them.

Cooking

8

In a large pot, bring water to a boil and add about 10 g of salt per liter (about 2–3 liters of water). Drop the dumplings in batches (10–12 pieces), stirring gently to prevent sticking. Once the dumplings float to the surface, cook for an additional 3–4 minutes over medium heat (the total time from floating is about 3–4 minutes). Remove with a slotted spoon to a plate. Well-cooked dumplings have soft dough but are not mushy; the filling has a firm consistency.

Ingredients: Salt
Use a large pot with plenty of water so the dumplings can float freely. Don't add too many at once — it will lower the temperature and the dumplings may fall apart.

Sautéing (optional)

9

If you want to fry the pierogi, melt butter (or oil) in a large skillet and sauté the cooked pierogi for 1–2 minutes on each side over medium heat until they are golden and slightly crispy. Before frying, make sure they are well drained of water.

Ingredients: Butter
Use a non-stick pan with a diameter of 26–28 cm. You can also add butter — it will give a crispiness and a buttery aroma.

Serving

10

Serve the pierogi hot, topped with browned onions and a bit of butter, or with a dollop of 18% sour cream on the side. You can sprinkle with freshly ground pepper. On the plate, arrange 5–6 pierogi, with a small bowl of sour cream and additionally sautéed onions beside them.

Ingredients: 18% cream, Onion, Butter, Black pepper
Use deep plates or wide bowls. Additionally, you can add a few drops of rapeseed oil with parsley (optional).

Fun Fact

💡

Pierogi with cabbage and mushrooms are a traditional Christmas dish in many regions of Poland — in the past, the filling was often made with mushrooms gathered in the summer and autumn, and the addition of groats is a regional way to enrich the texture of the filling.

Best for

Wigilia rodzinny obiad jesienny spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve hot with sour cream and sautéed onions. For a more rustic effect, fry the dumplings in butter until golden. They also taste great with a bit of freshly ground black pepper and parsley.

🥡 Storage

Cooked pierogi can be stored in the refrigerator in an airtight container for up to 2 days. You can also freeze raw pierogi on a tray (first freeze them separately, then transfer to a bag) for up to 3 months. Thawing: place frozen pierogi directly into boiling salted water and cook for 5–7 minutes after they float. Sautéing: sauté thawed pierogi in butter over medium heat until browned.

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