There’s something quietly miraculous about watching dough transform into little pockets of warmth. Polish Sauerkraut and Mushroom Pierogi were always our Christmas Eve tradition the kind of dish that required steady hands, a clean cloth, and someone standing by to catch the steam rising from the pot.
I still remember December of 1982, folding edges while my daughter Eleanor pressed fork lines into each one, her fingers dusted white. The sauerkraut filling mellows as it cooks with mushrooms, losing its sharp bite and turning sweet, almost caramelized. After making these every winter for over forty years, I’ve learned that the dough must rest it softens the gluten and makes sealing so much easier.
PrintPolish Sauerkraut and Mushroom Pierogi Recipe Easy Homemade
Enjoy classic Polish Sauerkraut and Mushroom Pierogi with this easy recipe for tender dough stuffed with savory sauerkraut and mushrooms. This traditional dish is perfect for festive dinners or comforting cold-weather meals.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 50–60 pierogi (serves 6–8) 1x
- Category: Main dish
- Method: Stovetop
- Cuisine: Polish
- Diet: Standard
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
Instructions
- Thoroughly rinse the dried mushrooms by soaking and draining them multiple times with cold water, then soak in about 2 cups of cold water for 8–12 hours to soften and gather flavorful liquid.
- Prepare the sauerkraut by draining excess liquid, rinsing if too sour, and chopping finely for an even filling.
- Strain the mushroom soaking liquid through a fine sieve and chop the softened mushrooms; set aside.
- In a large pot, simmer the chopped sauerkraut with bay leaves, allspice, sugar, pepper, salt, and about 1 cup of the mushroom liquid combined with water for 45–60 minutes until tender, stirring occasionally.
- Meanwhile, sauté the onions in oil or oil with butter over medium heat until golden and soft, then add mushrooms and cook until moisture reduces, about 5–7 minutes.
- Combine the sautéed onion and mushroom mix with the sauerkraut pot and continue cooking uncovered for 15–20 minutes to evaporate excess liquid, adjusting seasoning, then remove spices and cool filling thoroughly.
- Make the dough by mixing flour and salt, then pour hot water with melted butter over it; stir immediately, cool slightly, and knead until smooth, then rest covered for 30 minutes.
- Roll dough thin on a floured surface, cut 7–7.5 cm circles, and lightly dust with flour.
- Place a rounded teaspoon of filling onto each circle, fold in half, and pinch edges firmly to seal.
- Boil salted water, cook pierogi in batches until they float, then simmer 3–4 minutes more before removing.
- Lightly oil the pierogi to prevent sticking and optionally pan-fry them in butter or oil until golden 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
Nutrition
- Serving Size: 5 pierogi
- Calories: 320
- Sugar: 3g
- Fat: 15g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
Why You’ll Love This Recipe
This is the dish I made every Christmas Eve for decades the one that filled the kitchen with the earthy scent of mushrooms and the soft hiss of boiling water. Polish Sauerkraut and Mushroom Pierogi are patient food. They ask you to slow down, to soak mushrooms overnight, to let the filling cook low and long until the sauerkraut loses its sharpness and turns mellow, almost sweet.
What makes them so special is the contrast: tender, pillowy dough wrapped around a filling that’s rich, savory, and deeply flavored. The dried wild mushrooms give an umami depth you can’t get any other way. And once they’re boiled and crisped in butter, each bite delivers warmth that feels like home.
- Traditional and nostalgic: A recipe passed down through generations, perfect for Wigilia or any cold evening
- Make-ahead friendly: Freeze uncooked pierogi and pull them out whenever you need comfort in a hurry
- Surprisingly forgiving: The hot-water dough is easier to work with than you’d think, especially after it rests
Key Ingredients That Make the Filling Shine
The filling is where all the magic happens. You’ll need sauerkraut that’s been drained and chopped finely if it’s too sharp, a quick rinse softens the edge. The dried wild mushrooms (porcini or boletes) must be soaked overnight, not just for tenderness, but because that soaking liquid becomes the base of your filling’s flavor.
Onions are sautéed until soft and golden, then combined with the chopped mushrooms. Bay leaves, allspice berries, a pinch of sugar, and black pepper round out the seasoning. The sugar isn’t for sweetness it balances the tang and brings out the natural caramel notes in the sauerkraut as it simmers.
Pro Tip: Don’t skip straining the mushroom soaking liquid through a coffee filter. It removes grit and gives you a clean, earthy base that makes all the difference.
How to Make Polish Sauerkraut and Mushroom Pierogi
Start the night before by soaking your dried mushrooms in cold water after rinsing them twice to remove any dirt. The next day, strain the soaking liquid and chop the softened mushrooms finely. Cook the sauerkraut low and slow with spices and mushroom liquid until it’s tender and mild, then fold in the sautéed onions and mushrooms. Let the filling cool completely this is crucial for easy shaping.
For the dough, mix flour and salt, then pour in very hot water mixed with melted butter. Stir quickly, then knead until smooth. After a 30-minute rest, roll thin, cut circles, and fill each one with a rounded teaspoon of filling. Pinch the edges tightly to seal, then boil in batches until they float. Finish by pan-frying in butter for a golden, crispy edge.
| Step | Time | What Happens |
|---|---|---|
| Soak mushrooms | 8–12 hours | Softens mushrooms, creates flavor base |
| Cook filling | 45–60 min | Sauerkraut softens, flavors meld |
| Rest dough | 30 min | Makes dough easier to roll and seal |
| Boil pierogi | 3–4 min after floating | Cooks dough through, sets filling |
| Pan-fry (optional) | 2–3 min per side | Adds golden crust and buttery flavor |
Troubleshooting and Tips from Years of Practice
If your dough tears easily, it’s likely too dry add a teaspoon of warm water at a time and knead gently. If pierogi open during boiling, you didn’t seal the edges firmly enough. Stretch the dough slightly as you fold, then press hard along the seam. A fork crimp adds extra insurance.
- Filling too wet? Cook it uncovered for another 10 minutes to evaporate excess liquid. Wet filling makes sealing nearly impossible.
- Dough sticking? Dust your work surface and circles lightly with flour, but not too much or the edges won’t seal properly.
- Pierogi sticking together? Lightly oil them right after draining, or toss with a small pat of melted butter.
Simple Swaps and Variations
You can swap the oil for all butter if you prefer a richer filling, or use a mix of both as the recipe suggests. If you can’t find dried wild mushrooms, dried shiitakes work in a pinch, though the flavor will be less earthy. For a milder filling, rinse the sauerkraut thoroughly and use plain water instead of mushroom liquid.
| Original Ingredient | Simple Swap |
|---|---|
| Dried porcini or boletes | Dried shiitake mushrooms |
| 6 tbsp oil | 4 tbsp butter + 2 tbsp oil, or all butter |
| Sauerkraut (tangy) | Rinse well for milder flavor |
| All-purpose flour | No good substitute stick with all-purpose |
How to Serve and Store
Serve these warm, topped with a dollop of sour cream and a scattering of fried onions. The richness of butter-fried pierogi pairs beautifully with the cool tang of sour cream. They’re filling enough to be a main dish, especially on Christmas Eve, but they also work as a hearty side.
Store cooked pierogi in the refrigerator for up to 3 days in an airtight container. Reheat gently in a skillet with a little butter. For longer storage, freeze uncooked pierogi on a floured baking sheet until solid, then transfer to a freezer bag. Boil them straight from frozen no thawing needed.
Note: Freezing uncooked pierogi is the best way to always have a comforting meal ready. They keep beautifully for up to 3 months.
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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 2 days in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature for 15-20 minutes before rolling to make it easier to work with.
What type of mushrooms work best?
Button mushrooms, cremini, or shiitake all work wonderfully in this recipe. I prefer cremini for their deeper flavor that pairs beautifully with the tangy sauerkraut. Make sure to cook them until golden to concentrate their earthy taste.
Should I drain the sauerkraut before using?
Absolutely! Drain and rinse the sauerkraut, then squeeze out excess moisture with clean hands or a kitchen towel. Too much liquid will make the filling soggy and cause the dumplings to burst during cooking.
How do I prevent the filling from leaking?
Don’t overfill each dumpling – about 1 tablespoon of filling is perfect. Brush the edges with water, then pinch firmly to seal. Test one by gently pressing – if it holds together well, you’re good to go.
Can these be frozen for later?
Yes! Place uncooked dumplings on a parchment-lined baking sheet and freeze until solid. Transfer to freezer bags for up to 3 months. Cook directly from frozen, adding 2-3 extra minutes to the boiling time.
Bringing This Recipe Home
These Polish Sauerkraut and Mushroom Pierogi take time, but the result is tender, golden, and deeply satisfying. You’ll love how the buttery edges crisp up while the filling stays soft and savory just like the ones my mother made every December, steam rising in the quiet kitchen.
If you’re short on time, freeze half the batch raw and boil them straight from the freezer when you need comfort in a hurry. A drizzle of browned butter with fresh thyme makes them feel special, or serve them simple with sour cream and fried onions. Either way, they’re the kind of food that holds you close.
I hope you’ll make these with someone you love a daughter, a friend, or just your own two hands and a warm stove. If you do, I’d be honored to hear about it. Share a photo, tell me your story, or tuck this recipe away for the next time you need something that feels like home.
