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!

Polish pierogi with sauerkraut and porcini mushrooms

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.
Polish pierogi with sauerkraut and porcini mushrooms

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.

Sauerkraut and porcini mushrooms pierogi filling step by step instructions

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!

Polish pierogi step by step instructions

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.

TOP TIPS

  • 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.
Polish pierogi with sauerkraut and porcini mushrooms

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Easy Roasted Garlic Soup

The Best Homemade Cottage Pie

One-Pan Creamy Parmesan Tuscan Chicken

Hunters Chicken (with Bacon, BBQ Sauce and Cheese)

Caprese Stuffed Chicken

FAQ

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.

Polish Pierogi with Sauerkraut and Porcini Mushrooms

5 from 1 vote
Recipe by Magda Gonczaruk | Good Food Discoveries Course: DinnerCuisine: PolishDifficulty: Medium
Servings

6

servings
Prep time

2

hours 

45

minutes
Cooking time

20

minutes
Calories per 100g

191

kcal
Total time

3

hours 

5

minutes

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!

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INGREDIENTS

  • For the filling:
  • 450 g 450 (16 oz) sauerkraut, drained and rinsed

  • 60 g 60 (2 oz) dried porcini mushrooms, rehydrated and finely chopped

  • 1 1 ½ cup cold water

  • 1 large 1 onion, finely chopped

  • 3 tbsp 3 cooking oil

  • 1 medium 1 carrot, shredded (grated)

  • 2 2 whole bay leaves

  • 2 2 allspice berries

  • 1 tsp 1 granulated sugar

  • Salt and pepper to taste

  • For the dough:
  • 600 g 600 (4 ¾ cups) plain / all-purpose flour

  • pinch of salt

  • 250 ml 250 (1 cup) boiling water

  • 40 g 40 (3 tbsp) unsalted butter

  • 2 large 2 eggs, beaten

  • For serving:
  • 5 tbsp 5 cooking oil

  • 1 large 1 onion, finely chopped

DIRECTIONS

  • Prepare porcini mushrooms:
  • Place dried mushrooms in a large bowl and pour about 1 cup of cold water over them (or more to cover). Cover the bowl and set it aside in a dry and cool place for 12 hours, preferably overnight. The mushrooms will absorb some of the water and soften.
  • Drain by pouring the water used to soak the mushrooms into a jug or bowl. Do not pour it out, we will use it to cook sauerkraut later on.
  • Slice the drained mushrooms into thin strips and then chop them finely.
  • Prepare the filling:
  • In a skillet or large frying pan, heat up cooking oil, then add chopped onion and sauté until translucent.
  • Drain sauerkraut on a strainer, then rinse well with cold water and squeeze. Place in a large pot along with chopped porcini mushrooms, sauteed onion, shredded carrot, bay leaves, allspice berries, sugar, pepper, reserved mushroom soaking water and about 1 cup of additional cold water.
  • Mix everything thoroughly with a wooden spoon. Cover the pot with a lid and set the heat to low. Cook for about an hour, stirring well every 15 minutes. After an hour, remove the lid and sauté the filling for additional 20 minutes. Sauerkraut should be brown and very soft at this point. Taste and adjust with salt, pepper and sugar as needed.
  • Once ready, transfer to a large chopping board and chop finely. Set aside to cool down.
  • Prepare the dough:
  • When your filling is nearly done, you can start preparing pierogi dough.
  • In a large mixing bowl, combine the flour and salt.
  • Into a jug pour boiling water and add cold butter. Mix until butter melts.
  • Gradually add water while stirring until the dough starts to come together. Then add beaten eggs and continue stirring.
  • Transfer the dough to lightly floured surface and knead for about 4-5 minutes until it becomes smooth and elastic (you can also do it in a stand mixer if you prefer).
  • Cover it with bowl or a damp cloth and let it rest for 30 minutes.
  • Divide the dough into 4 equal pieces. Roll each piece on very lightly floured surface until it is about ⅛ inch thick. Try not to add more flour as the pierogi will be hard to seal.
  • Use a round cutter (9cm/3.5-inch diameter) or a glass to cut out circles from the dough.
  • Place a small amount (about a teaspoon) of the sauerkraut and mushroom filling in the center of each dough circle.
  • Fold the dough over the filling to form a half-moon shape, pressing the edges to seal. You can use a fork to crimp the edges for a decorative touch.
  • Cook and serve:
  • Bring a large pot of salted water to a boil. Carefully drop the pierogi (about 12-15 pierogi at a time) into the boiling water and cook until they float to the surface. This usually takes 3-5 minutes. Remove the pierogi with a slotted spoon and transfer them to a plate.
  • In a separate pan, heat oil over medium heat and sautee chopped onion until golden. Pour sauteed onion over boiled pierogi and enjoy. Alternatively, add boiled pierogi to the pan with sauteed onion and fry until golden brown for a few minutes.

Notes

  • 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.
  • If you happen to have leftover sauerkraut and mushroom filling, you can easily freeze it in an air-tight container for future use. The filling can be frozen for up to 2-3 months.
  • The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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