Description
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