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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.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. Strain the mushroom soaking liquid through a fine sieve, chop the softened mushrooms finely, and set aside both.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.