Polish dumplings filled with tangy sauerkraut and wild mushrooms
Pierogi with Sauerkraut and Mushroom
Prep Time
50 min
Cook Time
20 min
Total Time
1 hr 10 min
Servings
6
30 pierogi
Difficulty
Medium
Cost
Budget
$
Pierogi with Sauerkraut and Mushroom
Polish dumplings filled with tangy sauerkraut and wild mushrooms
★4.6(24)
Traditional Polish dumplings with a savory filling of tangy sauerkraut and earthy dried mushrooms, boiled and served with browned butter and crispy bacon bits.
50m
Prep Time
20m
Cook Time
70m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Sauerkraut and mushroom pierogi are a Polish Christmas Eve tradition—the tangy, earthy filling is deeply satisfying without any meat. The combination of sour and umami flavors is quintessentially Polish.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
Ingredients
- 3 cups all-purpose flour, 1 egg, 2/3 cup warm water for dough
- 2 cups sauerkraut, drained and squeezed dry
- 1 oz dried porcini mushrooms, rehydrated and chopped
- 1 large onion, finely diced
- 4 tbsp butter for frying, bacon bits for topping
- Sour cream for serving
Instructions
- 1
Make dough: mix flour, egg, warm water, and salt into a smooth dough. Rest 30 minutes covered.
- 2
Sauté diced onion until golden, add squeezed sauerkraut and chopped rehydrated mushrooms. Cook 10 minutes until dry. Season with pepper.
- 3
Roll dough thin, cut 3-inch rounds, fill each with a spoonful of sauerkraut mixture, fold, and seal edges.
- 4
Boil in salted water until they float, about 3-4 minutes.
- 5
Brown in butter in a skillet and serve topped with crispy bacon bits and sour cream.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Dried porciniDried shiitake or fresh cremini mushrooms
Fresh mushrooms need to be cooked until very dry
SauerkrautFresh cabbage sautéed with vinegar
Cook cabbage until very soft and add 1 tbsp vinegar
Tips & Storage
Pro Tips
Squeeze the sauerkraut very dry—excess moisture makes the filling watery and the dough soggy.
Use dried porcini for the most intense mushroom flavor in the filling.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 3 days or freeze uncooked for up to 2 months.
Reheating
Pan-fry in butter until golden on both sides and heated through.
Nutrition Facts
Per serving (25mg) · 6 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates12g
Fat50g
Fiber420mg
Sugar3g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use fresh mushrooms?
- Yes, sauté 8 oz chopped fresh mushrooms until all liquid evaporates.
- Are these vegetarian?
- The filling is vegetarian. Omit bacon topping and use vegetable broth for fully vegetarian pierogi.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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