There’s something about the earthy smell of mushrooms sizzling in butter that makes a kitchen feel like home. Polish Sauerkraut and Mushroom Pierogi are tender little pockets of comforttangy, savory, and just the right amount of work for a cozy weekend project. They’re the kind of dumplings that make you slow down and actually enjoy the folding.
I tested this filling combo three different ways last fall, tweaking the sauerkraut-to-mushroom ratio until it hit that perfect balancenot too sour, not too mild. The trick is draining your sauerkraut really well and letting the mushrooms get golden before mixing them in. After ten years of writing about food, these are still the dumplings I crave when I want something real and satisfying.
Enjoy authentic Polish Sauerkraut and Mushroom Pierogi made with tender dough and a rich sauerkraut mushroom filling. This recipe is perfect for cozy meals and traditional celebrations like Wigilia. Easy to follow steps make homemade pierogi accessible and delicious.
Ingredients
Scale
4 cups all-purpose flour
1 tsp fine salt
1 1/2 cups very hot water
2 tbsp unsalted butter
3/4–1 lb sauerkraut drained and chopped
2 oz dried wild mushrooms porcini or boletes
2 medium onions finely chopped
6 tbsp oil or 4 tbsp oil + 2 tbsp butter
2–3 bay leaves
4 allspice berries
1 tsp sugar
1/2 tsp black pepper
Salt to taste
1–1 1/2 cups water total including mushroom soaking liquid
Instructions
Rinse the dried mushrooms thoroughly in cold water multiple times to remove grit, then soak them fully submerged in cold water for 8 to 12 hours to soften and infuse liquid.
Drain the sauerkraut and remove excess moisture, rinsing briefly if too sour, then chop finely to blend smoothly with other filling ingredients.
Chop the soaked mushrooms finely and strain the soaking liquid through a fine sieve to remove grit, setting both aside for the filling.
Combine the sauerkraut with bay leaves, allspice, sugar, pepper, salt, and about 1 cup of liquid from mushroom soak and water in a pot; simmer gently for 45 to 60 minutes until tender, stirring now and then.
Heat oil and butter in a skillet over medium heat; cook onions until soft and golden, then add chopped mushrooms and cook until moisture evaporates and flavors develop, about 5 to 7 minutes.
Stir the sautéed onion and mushroom mixture into the simmered sauerkraut and cook uncovered for 15 to 20 minutes to reduce liquid, seasoning with salt and black pepper, then remove bay leaves and allspice berries and cool completely.
In a bowl, mix flour and salt; heat water until nearly boiling then melt butter into it.
Pour hot buttered water into the flour and stir immediately, then knead dough for 5 to 7 minutes until smooth and elastic; cover and rest for 30 minutes.
Divide dough into sections, roll out one piece at a time on a floured surface to about 7 to 7.5 cm wide circles and dust lightly with flour to prevent sticking.
Place a rounded teaspoon of cooled filling in the center of each circle, fold dough over into a half-moon shape, and pinch edges tightly to seal, optionally crimping for security.
Boil salted water in a large pot; cook pierogi in batches, stirring once; when they float, simmer for another 3 to 4 minutes then remove with slotted spoon and lightly oil to avoid sticking.
Optionally, pan-fry boiled pierogi in butter or oil until edges turn lightly golden for extra flavor before serving.
Notes
Freeze uncooked pierogi for quick meals later
Don’t rush the filling — the longer it cooks, the better it tastes
Try with sour cream or fried onions on top
Prep Time:1 hour
Cook Time:1 hour
Category:Main dish
Method:Stovetop
Cuisine:Polish
Nutrition
Serving Size:5 pierogi
Calories:320
Sugar:3g
Fat:15g
Carbohydrates:38g
Fiber:3g
Protein:6g
Why You’ll Love This Recipe
These dumplings are the kind of project that fills your kitchen with cozy smells and gives you something to be proud of. The filling balances tangy sauerkraut with earthy mushrooms in a way that feels both comforting and a little fancyperfect for a special dinner or Sunday afternoon cooking.
Freezer-friendly: Make a big batch and stash them for busy nights when you need something homemade without the work.
Surprisingly doable: The hot-water dough is forgiving and easy to roll, even if you’ve never made dumplings before.
Deeply flavorful: Soaking the dried mushrooms overnight creates a rich liquid that transforms the whole filling.
Flexible serving: Serve them plain with sour cream, pan-fry them in butter for crispy edges, or top with golden fried onions.
Key Ingredients That Make It Work
The magic here is in the balance. Dried wild mushrooms bring an earthy depth that canned mushrooms just can’t match, while the sauerkraut adds that signature tang without overwhelming the filling. Pro Tip: Always taste your sauerkraut before using itsome brands are sharper than others, and a quick rinse can mellow it out if needed.
Hot water in the dough might seem unusual, but it creates a tender, pliable texture that’s easier to work with than traditional cold-water doughs. The little bit of butter adds richness and helps the dough stay soft even after cooking.
Ingredient
Why It Matters
Dried wild mushrooms
Creates a rich, earthy base and flavorful soaking liquid
Sauerkraut
Adds tangy balance and traditional Polish flavor
Hot water + butter
Makes dough tender, elastic, and easy to roll thin
Allspice berries & bay leaves
Subtle warm spices that deepen the filling
How the Filling Comes Together
Start by cleaning and soaking your dried mushrooms overnightthis step is non-negotiable if you want a grit-free, flavorful filling. The soaking liquid becomes part of the cooking base, so don’t toss it. Strain it through a coffee filter or fine sieve to catch any lingering sand.
Cook the sauerkraut low and slow with the spices and mushroom liquid until it’s soft and mellow. Meanwhile, sauté your onions until golden, then add the chopped mushrooms and let them cook down. Combining everything at the end and letting excess moisture evaporate gives you a filling that holds together beautifully inside the dough.
Note: The filling should be cool before you start filling pierogi, or it’ll make the dough sticky and hard to seal.
Rolling, Filling, and Sealing
Once your dough has rested, divide it into manageable pieces and roll each one as thin as you can without tearing. Thinner dough means tender pierogiaim for about 2-3 mm if you can. Cut circles with a glass or biscuit cutter, and keep any scraps covered so you can re-roll them later.
Place a rounded teaspoon of filling in the center of each circle, fold it into a half-moon, and pinch the edges firmly. If the dough won’t stick, lightly dampen the edge with a fingertip dipped in water. You can crimp the edge with a fork for extra security and a pretty finish.
Step
Quick Tip
Roll dough thin
Use light flour dusting to prevent sticking
Cut circles
Keep unused dough covered with a damp cloth
Fill & seal
Don’t overfilla teaspoon is plenty
Store uncooked
Freeze on a floured tray, then transfer to bags
Cooking and Serving
Bring a large pot of salted water to a gentle boil and add pierogi in batchescrowding them makes them stick. Stir gently once, then let them float and simmer for 3-4 minutes. Remove with a slotted spoon and toss lightly with oil or butter to keep them from clumping.
For the best texture and flavor, pan-fry the boiled pierogi in a little butter until they’re golden and crispy on the edges. Serve them with a dollop of sour cream, a sprinkle of black pepper, or a handful of caramelized onions on top.
Storage and Make-Ahead Tips
Uncooked pierogi freeze beautifully. Lay them in a single layer on a floured baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to three months and can be cooked straight from frozenjust add an extra minute or two to the boiling time.
Cooked pierogi can be refrigerated for up to three days. Reheat them in a skillet with a little butter for the best results, or microwave gently if you’re in a rush.
How I Finally Perfected Polish Sauerkraut and Mushroom Pierogi
I must have rolled out dough a dozen times before these Polish Sauerkraut and Mushroom Pierogi stopped falling apart on me. The first few batches leaked filling everywhere, but I learned that resting the dough longer and sealing edges with a fork press makes all the difference. Now they hold together beautifully every single time.
FAQs ( Polish Sauerkraut and Mushroom Pierogi )
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature for about 30 minutes before rolling to make it easier to work with.
Should I drain the sauerkraut before using?
Definitely drain and rinse the sauerkraut well to remove excess brine and reduce saltiness. Squeeze it gently with your hands to remove extra moisture. This prevents the filling from becoming too wet and helps achieve the perfect texture.
What mushrooms work best for this recipe?
Button mushrooms or cremini mushrooms are ideal choices for their mild flavor and firm texture. Slice them thin and saute until golden brown to concentrate their flavor. Avoid delicate mushrooms that might become mushy during cooking.
How do I prevent the pierogi from bursting while boiling?
Seal the edges firmly by pressing with a fork or your fingers, ensuring no air bubbles remain inside. Use gently boiling water rather than a rolling boil. Cook in small batches to prevent overcrowding and handle them carefully when removing.
Can I freeze uncooked pierogi for later?
Absolutely! Place uncooked pierogi on a floured baking sheet and freeze until solid, then transfer to freezer bags. They’ll keep for up to 3 months. Cook directly from frozen, adding 2-3 extra minutes to the boiling time.
You’ll love how these Polish Sauerkraut and Mushroom Pierogi turn outtender pockets with golden edges, earthy filling, and that perfect tangy bite. They take a little time, but the payoff is so worth it. Your kitchen will smell incredible, and you’ll have a freezer stocked with comfort.
If you want a richer filling, add a tablespoon of cream to the mushroom mixture before cooling. You can also swap half the sauerkraut for finely chopped cabbage if you prefer a milder flavor. Freeze them uncooked on a floured tray, then toss into boiling water straight from the freezer whenever you need a quick, satisfying meal.
Did you grow up making pierogi with your grandma or mom? I’d love to hear your family’s favorite fillings or folding tricks. Share a photo when you make thesethere’s something so special about homemade dumplings that connect us to our roots. Save this recipe and make a batch with someone you love.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
