These traditional Polish Pierogi with Sauerkraut and Porcini Mushrooms are the true essence of Polish comfort food. These pierogi are usually enjoyed in every Polish household during Christmas (especially Christmas Eve). I remember making them every single year with my Polish mum just a few days before the Christmas celebration. It’s an authentic, traditional and the most beloved pierogi recipe!
WHAT ARE POLISH PIEROGI
Polish Pierogi are traditional dumplings filled with a variety of ingredients, sweet or savoury. The fillings for pierogi can vary, but popular choices include cabbage and mushroom, sauerkraut and mushroom, potato and cheese, and fruit fillings for dessert pierogi. In this recipe, we focus on a classic combination of sauerkraut and porcini mushrooms. In Poland, Christmas Eve (Wigilia) is a particularly important and festive occasion, and it is traditional to have a special meal with family and friends on that day. Pierogi with sauerkraut and porcini mushrooms are always a part of the Christmas Eve dinner menu.
INGREDIENTS YOU’LL NEED
For the filling:
- Sauerkraut: Choose high-quality sauerkraut, and ensure it’s well-drained and rinsed to achieve the right balance of tanginess.
- Porcini mushrooms: Choose dried porcini mushrooms, they need to be soaked in water overnight before cooking.
- Onion and carrot: Finely chopped onion and shredded carrot add sweetness and amazing flavour.
- Spices: Bay leaves, allspice berries, and a hint of sugar help to balance the flavor profile.
- Salt and pepper: Adjust to taste of sauerkraut and mushroom filling to your liking.
For the dough:
- Flour: Use plain or all-purpose flour for a versatile and elastic dough.
- Boiling water and butter: The combination of boiling water and butter creates a rich, buttery dough.
- Eggs: Beaten eggs contribute to the dough’s structure.
HOW TO MAKE POLISH PIEROGI WITH SAUERKRAUT AND PORCINI MUSHROOMS
Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.
Step 1: Prepare porcini mushrooms. Soak dried mushrooms in cold water for 12 hours. Drain, reserving soaking water for later. Slice and chop mushrooms finely.
Step 2: Prepare the filling. Sauté chopped onion until translucent. Combine sauerkraut, porcini mushrooms, sautéed onion, shredded carrot, spices, and reserved mushroom soaking water. Cook and sauté until sauerkraut is brown and soft. Chop the filling finely and set aside.
Step 3: Prepare the dough. Combine flour and salt. Mix boiling water with cold butter, then gradually add to the flour. Stir in beaten eggs. Knead until smooth, then let the dough rest.
Step 4: Form and seal pierogi. Roll out the dough thinly. Cut circles and place a teaspoon of filling in the centre. Fold and seal the edges.
Step 5: Cook and serve. Boil pierogi until they float. Sauté chopped onion until golden. Pour sautéed onion over boiled pierogi and enjoy!
STORING AND FREEZING
To preserve the freshness of your pierogi, store cooked pierogi in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a skillet with little oil and fry until golden brown on both sides.
Pierogi are very freezer-friendly. To freeze place uncooked pierogi in a single layer on a baking sheet before transferring them to a freezer bag. When ready to enjoy, boil the frozen pierogi for an additional 1-2 minutes.
- Quality ingredients: Use fresh sauerkraut, high-quality porcini mushrooms, and farm-fresh eggs for the best results.
- Even dough thickness: Roll out the dough uniformly (to about 1/8-inch) to ensure consistent cooking.
- Proper sealing: Seal the pierogi edges well to prevent the filling from leaking during cooking.
- Top with golden sautéed onions: Achieve a perfect finish by sautéing onions until golden brown.
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Can I use store-bought sauerkraut?
Yes, both homemade and store-bought sauerkraut will work in this recipe. Ensure it’s well-drained and rinsed for the best flavour.
Can I freeze uncooked pierogi?
Yes, freeze the assembled pierogi on a baking sheet before transferring them to a freezer bag. Boil them directly from frozen when ready to serve.
Can I substitute porcini mushrooms with other varieties?
In Poland, we usually use a mixture of hand-picked wild mushrooms, but I adapted this recipe for dried porcini mushrooms as I noticed these are the most accessible worldwide. Although, feel free to use a mixture of other wild mushrooms if you prefer.
Did you make it?
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