There’s something about folding warm dough around a savory, tangy filling that feels like stepping into someone’s grandmother’s kitchen. Polish Sauerkraut and Mushroom Pierogi bring together earthy mushrooms and bright sauerkraut in soft pockets of dough comforting, hearty, and so much better than frozen.
I first made these during a snowy December weekend after buying too much fresh sauerkraut at a Texas farmers’ market. The smell of sautéed onions and mushrooms filled my kitchen, and I realized how forgiving the dough really is it stretches without tearing if you let it rest. After eight years of testing pierogi variations, this filling has become my go-to for cozy dinners that feel both nourishing and special.
Yesica Andrews
Polish Sauerkraut and Mushroom Pierogi Recipe Easy Homemade
Enjoy these traditional Polish Sauerkraut and Mushroom Pierogi made from tender dough and a rich, savory sauerkraut mushroom filling. This classic recipe is perfect for festive occasions like Wigilia or any cozy cold-weather meal.
1–1 1/2 cups water total (including mushroom soaking liquid)
Method
Rinse dried mushrooms in cold water thoroughly to remove grit, then soak them submerged in about 2 cups of cold water for 8–12 hours or overnight to soften and infuse flavor.
Drain and press out extra liquid from the sauerkraut; if very sour, rinse briefly with cold water and squeeze dry. Chop finely for smooth mixing.
Strain the mushroom soaking liquid through a fine sieve, chop the softened mushrooms finely, and set aside both.
Combine sauerkraut, bay leaves, allspice berries, sugar, pepper, salt, and about 1 cup of liquid (mushroom liquid plus water as needed) in a large pot. Cover and simmer gently over low to medium heat for 45–60 minutes, stirring occasionally until tender.
Heat the oil (or oil and butter mixture) in a skillet over medium heat, cook the onions until soft and golden, about 10–12 minutes. Add chopped mushrooms and cook together 5–7 minutes to evaporate moisture and concentrate flavors.
Mix sautéed onion and mushroom blend into the sauerkraut pot. Cook uncovered for 15–20 minutes to reduce liquid until the filling is thick, aromatic, and cohesive. Season with salt and black pepper. Remove bay leaves and allspice berries, then cool the filling.
In a large bowl, whisk together flour and salt. Warm water until near boiling, melt in butter, then pour liquid into flour and stir quickly with a spoon. Wait until cool enough, knead dough 5–7 minutes until smooth and elastic. Cover and rest dough for 30 minutes.
Divide dough into 3–4 portions, roll one out on a floured surface very thin. Cut into circles about 7–7.5 cm wide. Lightly dust circles with flour to prevent sticking.
Spoon a rounded teaspoon of filling onto each dough circle center. Stretch dough gently, fold over to form a half-moon, press edges firmly to seal. Crimp edges if desired. Place pierogi on a floured board and cover with a damp cloth while working.
Bring a large pot of salted water to a gentle boil. Drop pierogi in batches, stir once, cook until they float, then simmer 3–4 minutes more. Remove with a slotted spoon and toss lightly with oil to prevent sticking.
For traditional taste, fry cooked pierogi in butter or oil until edges turn golden before serving.
Notes
Pierogi can be frozen uncooked for future meals. Taking your time with the filling really improves the flavor. Serve with sour cream or fried onions for an authentic touch.
Why You’ll Love This Recipe
These homemade pierogi bring the kind of comfort that only comes from real ingredients and a little patience. The filling balances tangy sauerkraut with earthy dried mushrooms and sweet caramelized onionsflavors that get better the longer they simmer together.
Freezer-friendly: Make a big batch and freeze uncooked pierogi for quick weeknight dinners later.
No fancy tools needed: Just a rolling pin, a round cutter (or glass), and your hands.
Tastes like tradition: This is the kind of recipe passed down through generations, perfect for cold evenings or special holiday meals.
Surprisingly forgiving: The hot-water dough is soft and stretchy, so even first-timers can shape beautiful half-moons.
Key Ingredients You’ll Need
Every ingredient here plays a role in building deep, savory flavor. I always buy my dried wild mushrooms from the bulk section at the farmers’ marketthey’re fresher and less expensive than packaged brands.
Dried wild mushrooms: Porcini or boletes add an earthy, almost smoky depth. Don’t skip the soaking stepit removes grit and creates a rich liquid for the filling.
Sauerkraut: Use good-quality refrigerated sauerkraut if you can find it. Taste before cooking; if it’s too sour, rinse briefly and squeeze dry.
Onions: Cook them low and slow until golden. This sweetness balances the tang of the sauerkraut.
Hot-water dough: The almost-boiling water creates a tender, elastic dough that’s easy to roll thin and seal tightly.
How the Filling Comes Together
The secret to a great filling is time. After simmering the sauerkraut with bay leaves, allspice, and a pinch of sugar, it softens and mellows. Meanwhile, the mushrooms and onions sauté until golden and fragrant. When you combine everything and cook uncovered, the excess moisture evaporates, leaving a cohesive, intensely flavored mixture that won’t make your dough soggy.
Pro Tip: Let the filling cool completely before you start shaping pierogi. Warm filling makes the dough sticky and harder to seal.
Step-by-Step Assembly
Step
What to Do
1. Roll the dough
Divide into 3–4 pieces. Roll very thin on a floured surface.
2. Cut circles
Use a 2¾–3 inch round cutter or drinking glass.
3. Fill
Place a rounded teaspoon of cooled filling in the center of each circle.
4. Seal
Fold into a half-moon and pinch edges tightly. Crimp if desired.
5. Keep covered
Place on a floured board under a damp cloth while you finish the batch.
Cooking and Serving Ideas
Boil the pierogi in salted water until they float, then simmer a few minutes more. For extra flavor, pan-fry them in butter or oil until golden and crispy on the edges. This step is traditional and adds a wonderful texture contrast.
Serve them simply with a dollop of sour cream, or top with fried onions for sweetness and crunch. They’re hearty enough to be the main dish, especially alongside a simple green salad or roasted vegetables.
How to Store and Freeze
Storage Method
Instructions
Refrigerate (cooked)
Store in an airtight container for up to 3 days. Reheat in a skillet with butter.
Freeze (uncooked)
Arrange pierogi on a floured baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozenno thawing needed.
Freeze (cooked)
Cool completely, freeze in a single layer, then bag. Reheat in a skillet or microwave.
Tips for Success
Don’t rush the mushroom soak: Overnight soaking softens them fully and gives you rich liquid for the filling.
Rest the dough: A 30-minute rest makes it easier to roll thin without tearing.
Seal tightly: Press the edges firmly so they don’t open during boiling. A little water on your fingertip helps the dough stick.
Cook in batches: Crowding the pot lowers the water temperature and makes pierogi stick together.
Note: If your dough feels too stiff, cover it and let it rest another 10 minutes. The gluten will relax and rolling will be much easier.
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FAQs (Polish Sauerkraut and Mushroom Pierogi)
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature for about 30 minutes before rolling for easier handling.
What type of mushrooms work best?
Button mushrooms or cremini mushrooms are perfect for this recipe. They hold their shape well and absorb the sauerkraut flavors beautifully. Avoid delicate varieties like shiitake as they can become mushy when mixed with sauerkraut.
Should I drain the sauerkraut completely?
Drain most of the liquid but leave the sauerkraut slightly moist. Too much liquid will make the filling soggy and difficult to seal. Press it gently in a colander rather than squeezing it bone dry.
How do I prevent the filling from leaking out?
Don’t overfill each dumpling – about 1 tablespoon of filling is perfect. Brush the edges with water before sealing and press firmly with a fork. Make sure there are no air pockets trapped inside.
Can these be frozen for later?
Absolutely! Freeze them uncooked on a parchment-lined baking sheet, then transfer to freezer bags. Cook directly from frozen, adding 2-3 extra minutes to the boiling time. They’ll keep for up to 3 months.
These Polish Sauerkraut and Mushroom Pierogi take a little time, but the payoff is worth every minute. The dough stays tender, the filling tastes deeply savory, and that first bitewarm, earthy, with just the right tangbrings comfort you can feel. You’ll love how they turn out, especially if you pan-fry them until golden.
Try adding a sprinkle of fresh dill or a drizzle of brown butter when serving. If you have leftover filling, stir it into scrambled eggs or spoon it over roasted chicken. These freeze beautifullyI learned from my grandmother to always make extra so there’s a batch waiting in the freezer for busy nights when you need something homemade and heartwarming.
Did you grow up folding pierogi with your family, or is this your first time? I’d love to hear how yours turned outtag me with a photo or share your favorite way to serve them. Save this recipe for a cozy weekend, or make it with someone you love. There’s something magical about cooking together, especially when the result tastes this good.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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