Pierogi with Sauerkraut & Mushrooms

Pierogi, filled dough pockets are a symbol of Polish cuisine and a “must” at the Wigilia (Christmas Eve) supper. Since traditionally that is a fast day, sauerkraut and mushrooms are one of the most popular fillings. It is also used to fill hand-held paszteciki (pasties) and uszka (ear-shaped soup dumplings).


  1. Rinse mushrooms, cover with cold water and set aside for 6 hours or for the night. Next day, bring to the boil, add scraped carrot and parsley root and cook until tender. Towards end of cooking season with salt and pepper. Cook sauerkraut with salt added in 300 ml water until tender (app. 45-60 minutes) and squeeze out moisture. Strain mushrooms, carrot and parsley root, reserving stock (which can be used to make mushroom soup). Squeeze out all moisture and mince together with sauerkraut using fine plate of mincer (approx. 1 cm in diameter). If no mincer is available, the mushrooms and vegetables can be finely chopped on cutting-board.
  2. In frying pan cook finely chopped onions in oil until they become translucent and add to filling. Mix filling thoroughly to combine ingredients and salt and pepper to taste.
  3. Sift flour onto bread-board, make volcano-like well in flour mound and add salt and oil. Gradually add warm water, pushing flour into the well and working ingredients into a dough. Knead dough until soft and elastic about 15 minutes. Cover with tea-towel. Place a pot of water on to boil and salt it.
  4. Divide dough into 4 parts, successively rolling each out until thin. With small drinking glass cut out dough and place some filling at centre of each. Fold 2 sides over filling and pinch edges together to seal. Cook in boiling water until fully cooked about 3-5 minutes. Test for doneness by removing one with slotted spoon and touching with finger. Garnish with fried sliced onions.



You will find an original recipe in Polish HERE.