Pierogi with Sauerkraut and Mushrooms (Traditional) - photo 1
← Recipes

Pierogi with Sauerkraut and Mushrooms (Traditional)

Main dishes Regional Cuisine of Poland 80 min Hard 2 wyświetleń ~16.81 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Classic Polish pierogi with sour fermented cabbage and aromatic dried mushrooms — a dish originating from regional cuisine, often served during Christmas Eve and family dinners. The filling combines the acidity of the cabbage with the depth of flavor from the mushrooms, enhanced by sautéed onions and butter; the dough is elastic, thin, and durable, ensuring that the pierogi do not fall apart during cooking. Aesthetically presented, they have golden edges (if sautéed after boiling) and a pleasant, slightly moist texture inside. Serve with sautéed onions and butter or with sour cream; they pair wonderfully with pickled cucumber or red borscht. The recipe includes techniques for rehydrating dried mushrooms, long simmering of the filling, and detailed instructions for shaping — perfect for someone making pierogi for the first time.

Ingredients Used

Ingredients (12)

Servings:
4
  • Wheat flour 500 g
  • Chicken egg 2 szt. (~120 g)
  • Water 200 ml
  • Rapeseed oil 15 g
  • Sauerkraut 500 g
  • Dried mushroom 25 g
  • Onion 1 szt. (~150 g)
  • Butter 50 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Smoked bacon 100 g
  • Sour cream 100 g
💰 Szacowany koszt dania: ~16.81 PLN (4.20 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Filling

1

Prepare the dried mushrooms: place the dried mushrooms in a bowl, pour 200 ml of hot (not boiling) water over them, and let them sit for 30 minutes to fully rehydrate. After 30 minutes, drain the mushrooms, reserving the soaking water (strain through a sieve lined with cheesecloth and leave the sediment), and finely chop the mushrooms with a knife.

Ingredients: dried mushroom
Use a wide heatproof or glass bowl. If the mushrooms are still tough after 30 minutes, leave them for another 10–15 minutes. The reserved soaking water can be added later to the filling for extra flavor.
2

Chop the sauerkraut finely with a knife. If the sauerkraut is very sour, a quick rinse under cold water will cleanse the flavor — after rinsing, squeeze out the excess water with your fingers or in a kitchen towel, and then chop finely.

Ingredients: Sauerkraut
Use a sharp knife and a wide cutting board. Do not rinse the cabbage if you want a more sour filling. Well-drained cabbage will shorten the frying time.
3

In a large skillet, heat the butter with the canola oil (15 g of oil + 25 g of butter), add the chopped onion and sauté over medium heat for 6-8 minutes until the onion is soft and golden. If you are using smoked bacon, fry it first for 4-5 minutes until it releases its fat, remove some of the fat, and then add the onion to the same skillet.

Ingredients: Onion, Butter, Rapeseed oil, Smoked bacon
The best pan is a steel or non-stick one with a diameter of 26–28 cm. Use a wooden spatula. Do not fry the onions over too high heat — they will burn and become bitter.
4

Add the chopped sauerkraut and chopped mushrooms to the sautéed onion. Simmer on low heat covered for 20–25 minutes, stirring every 5 minutes. If the filling becomes dry, pour in 2–3 tablespoons of the mushroom soaking water. Finally, remove the lid and cook for 3–4 minutes to evaporate excess moisture.

Ingredients: Sauerkraut, dried mushroom, Water, Onion, Butter
Use medium heat for braising and a lid to ensure the cabbage softens evenly. The filling should be moist but not watery — it should not drip once cooled.
5

Season the filling with salt (a small amount, as the cabbage is salty) and black pepper. Taste it, and if needed, add finely chopped bacon (if using). Set the filling aside to cool completely — preferably to room temperature (about 20–30 minutes).

Ingredients: Salt, Black pepper, Smoked bacon
Taste the filling with a spoon — if it's too sour, you can add a bit of sugar (optional). The filling must be cold before shaping, so it doesn't soften the dough.

Cake

6

Prepare the dough: sift the wheat flour into a large bowl. Make a well in the center. In a separate container, beat the egg with water and 5 g of salt (from the specified amount). Pour the mixture into the well and start combining the center with the flour using a fork, gradually incorporating the sides until a thick mass forms. Add the rapeseed oil and knead by hand or with a hook mixer for 6–8 minutes, until the dough becomes smooth and elastic. The dough should stop sticking to your hands — if it is too sticky, lightly sprinkle with flour.

Ingredients: Wheat flour, Water, Salt, Rapeseed oil
Use a large bowl and a mixer with a dough hook or a wooden spoon, then knead by hand on a floured surface. If you don't have a mixer, knead by hand for 10–12 minutes. The dough is ready when it is elastic and does not stick to your fingers.
7

Set the dough aside for 20 minutes covered with a clean cloth to rest. Resting will make it easier to roll out and prevent the dough from shrinking while shaping the dumplings.

Ingredients: Wheat flour, Water
Use a bowl covered with a kitchen towel or plastic wrap. Do not place the dough in the refrigerator — it should rest at room temperature.

Shaping and cooking

8

Divide the dough into 2 parts. Roll one part out on a lightly floured surface to a thickness of 2–3 mm. Using a glass or a cutter with a diameter of about 7–8 cm, cut out circles. Place a teaspoon of filling (about 10–12 g of filling per dumpling) in the center of each circle. Fold the circle in half and pinch the edges tightly with your fingers, then crimp the edge with a fork or by folding (pleating) — securely, so that the dumplings do not burst while cooking.

Ingredients: Wheat flour, Sauerkraut, dried mushroom
Use a rolling pin and a cutter; if the dough sticks to the rolling pin, dust it with flour, but not too much. Shape the dumplings on a floured surface. If you're unsure, make a test dumpling and cook it to check if the dough holds together.
9

In a large pot, bring at least 2.5 liters of water to a boil with 5 g of salt. Drop the dumplings in batches (no more than 10–12 at a time, so as not to cool the water). After adding them, gently stir with a wooden spoon to prevent them from sticking to the bottom. When the water starts to boil again, count 3–4 minutes from the moment the dumplings float to the surface, until they are soft and slightly translucent. Remove with a slotted spoon.

Ingredients: Salt
Use a large pot and a slotted spoon. Cook in vigorously boiling, but not bubbling water. If the dumplings fall apart, it is possible that the dough was too thin or the filling was still hot.

Frying and serving

10

Optionally: after cooking, you can sauté the dumplings in butter (25 g) in a medium pan for 2–3 minutes on each side until the edges turn golden — this will give them a crispy crust. Serve hot with melted butter, sautéed onion from the filling, and a spoonful of sour cream on the side (if using).

Ingredients: Butter, Sour cream, Onion
A frying pan with a diameter of 24–28 cm and a non-stick coating is the best choice. Do not transfer the dumplings directly from the pot to a cold pan — drain them and dry with a paper towel to avoid splattering fat.
11

Serving: place the dumplings on a warmed plate, drizzle with a bit of melted butter, and sprinkle with freshly ground pepper. Serve immediately to maintain the contrast between the soft filling and any crispiness.

Ingredients: Butter, Black pepper
Serve on warm plates. Additionally, serve pickled cucumber or red borscht as an accompaniment for special occasions.

Fun Fact

💡

Pierogi with cabbage and mushrooms are a traditional Polish Christmas dish; in the past, the filling was replaced with whatever was on hand — which is why it appeared in many regional variations. Dried mushrooms were added as a luxurious ingredient, giving the dish a 'meaty' character.

Best for

Wigilia Obiad rodzinny Przyjęcie świąteczne

Tips

🍽️ Serving

Serve with a spoonful of sour cream, sautéed onions, and optionally with pickled cucumber or red borscht. To maintain the best texture, do not keep the cooked pierogi for longer than 30 minutes before serving — if you need to reheat them, sauté in butter shortly before serving.

🥡 Storage

Raw pierogi can be frozen by placing them individually on a tray, then transferring them to bags (for up to 3 months). Cooked ones can be stored in the fridge for up to 48 hours, reheat in a pan or microwave (briefly, so they don't get soggy). Thaw in the fridge before frying.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Fairy Tale Winter Salad with Sauerkraut, Roasted Beetroot, and Spelt 20 min

Fairy Tale Winter Salad with Sauerkraut, R...

Salads
Sauerkraut Soup with Potatoes 30 min

Sauerkraut Soup with Potatoes

Soups
Silesian beetroot with horseradish and fresh apple 90 min

Silesian beetroot with horseradish and fre...

Additions
Pork Gyros 60 min

Pork Gyros

Main dishes
Rainbow cake with naturally colored cream (4 servings) 120 min

Rainbow cake with naturally colored cream ...

Cakes and Bakes
Sautéed Beets with Onions 20 min

Sautéed Beets with Onions

Main Dishes

Recipe Categories

Main dishes
Main dishes

Main courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama