Why You’ll Love This Recipe
Sauerkraut and Mushroom Pierogi are a celebration of simple ingredients transformed into something deeply satisfying. These dumplings are hearty, comforting, and full of umami, making them perfect for cold evenings or special family meals. I appreciate how the tanginess of sauerkraut balances the earthiness of mushrooms, creating a filling that feels rich without being heavy. This recipe stays true to tradition while remaining approachable for home cooks. Whether pan-fried for crisp edges or served softly boiled with butter, these pierogi deliver warmth, flavor, and timeless appeal.
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Sauerkraut and Mushroom Pierogi – Old-World Comfort with Deep, Savory Flavor
- Total Time: 1 hour
- Yield: 30 pierogi
- Diet: Vegetarian
Description
Sauerkraut and Mushroom Pierogi are traditional Eastern European dumplings filled with a savory mixture of tangy sauerkraut and earthy mushrooms, wrapped in tender dough and boiled until pillowy soft.
Ingredients
- 3 cups (375 g) all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 3/4 cup (180 ml) warm water
- 2 tbsp vegetable oil
- 2 cups sauerkraut, drained and finely chopped
- 1 1/2 cups mushrooms (button or cremini), finely chopped
- 1 medium onion, finely chopped
- 2 tbsp butter or oil
- Salt and black pepper to taste
Instructions
- In a large bowl, mix flour and salt.
- Add egg, warm water, and oil; knead until a smooth, elastic dough forms.
- Cover dough and let rest for 30 minutes.
- Meanwhile, melt butter in a skillet over medium heat.
- Sauté onion until translucent, then add mushrooms and cook until moisture evaporates.
- Add sauerkraut, season with salt and pepper, and cook 5–7 minutes. Let filling cool.
- Roll dough thin on a floured surface and cut into 3-inch circles.
- Place 1 tablespoon filling in center of each circle.
- Fold dough over filling, seal edges firmly.
- Boil pierogi in salted water until they float, about 3–4 minutes.
- Remove with slotted spoon and serve warm, optionally pan-fried in butter.
Notes
- Ensure sauerkraut is well-drained to avoid soggy filling.
- Pierogi can be frozen before boiling.
- Serve with sour cream or caramelized onions.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Eastern European
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour
Flour forms the structure of the pierogi dough, creating a soft yet sturdy wrapper that holds the filling without tearing.
Warm Water
Warm water hydrates the flour and helps develop a smooth, elastic dough that is easy to roll and shape.
Egg
Egg enriches the dough, adding tenderness and improving its flexibility during shaping.
Salt
Salt enhances the flavor of both the dough and filling, ensuring the pierogi are well seasoned throughout.
Sauerkraut
Sauerkraut provides a tangy, fermented bite that defines the character of this classic filling. It should be well-drained and finely chopped.
Mushrooms
Mushrooms add earthiness and depth, balancing the acidity of the sauerkraut with savory richness.
Onion
Onion brings sweetness and aroma, rounding out the sharpness of the sauerkraut.
Butter
Butter adds richness to the filling and is essential for finishing the pierogi with flavor and sheen.
Black Pepper
Black pepper adds gentle heat and enhances the natural flavors of the mushrooms and sauerkraut.
Directions
Begin by mixing flour and salt in a bowl, then add warm water and egg to form a soft dough. Knead until smooth and elastic, then cover and let it rest to relax the gluten.
For the filling, sauté finely chopped onion in butter until translucent. Add chopped mushrooms and cook until their moisture evaporates and they turn golden. Stir in the sauerkraut and season with black pepper, cooking until the mixture is fragrant and cohesive. Allow the filling to cool completely.
Roll out the dough thinly and cut into rounds. Place a small amount of filling in the center of each round, fold over, and seal the edges firmly. Boil the pierogi in salted water until they float, then remove and drain. Serve immediately or pan-fry in butter for a crisp finish.
Equipment needed : Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe makes approximately 30 pierogi, serving 4 to 6 people, with 40 minutes of preparation time, 20 minutes of cooking time, and 15 minutes of resting time.
Storage/reheating
Cooked pierogi can be stored in the refrigerator for up to three days. Reheat gently in a skillet with butter or steam briefly to restore softness.
Variations and Customizations
Sauerkraut and Mushroom Pierogi adapt well to personal taste while maintaining their traditional soul. Adding dried porcini mushrooms intensifies the umami flavor, while a small amount of garlic can introduce warmth and complexity. For a creamier filling, a spoonful of mashed potatoes may be mixed in, softening the sharpness of the sauerkraut.
Those who enjoy smoky notes can incorporate smoked paprika or finely chopped smoked mushrooms. Pierogi can also be baked after boiling for a lighter alternative to pan-frying. For a vegan version, omit the egg from the dough and use plant-based butter without sacrificing texture.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 310 |
| Protein (g) | 8 |
| Carbs (g) | 45 |
| Fat (g) | 11 |
| Saturated Fat (g) | 6 |
| Fiber (g) | 4 |
| Sugar (g) | 3 |
| Sodium (mg) | 520 |
Expert Tips & Customizations
Well-Drained Sauerkraut
Excess moisture can weaken the filling, so squeeze it thoroughly before cooking.
Dough Resting Matters
Allowing the dough to rest ensures easier rolling and better texture.
Flavor Development
Pan-frying after boiling adds depth and a pleasant contrast in texture.
FAQs
Can I make the pierogi dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours.
Do pierogi freeze well?
Yes, freeze them uncooked and boil directly from frozen.
Why are my pierogi opening while boiling?
They may be overfilled or not sealed firmly enough.
Can I skip pan-frying?
Yes, boiled pierogi are traditional and delicious on their own.
Are these pierogi vegetarian?
Yes, this recipe is fully vegetarian.
What should I serve with pierogi?
They pair well with sautéed onions, sour cream, or a light salad.
Conclusion
Sauerkraut and Mushroom Pierogi are a timeless dish rooted in tradition and comfort. With their balanced filling and tender dough, they offer a deeply satisfying meal that feels both humble and special. Whether served simply or dressed up with toppings, these pierogi bring warmth and authenticity to the table every time.
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