My Polish grandma used to make huge trays of Sauerkraut and mushroom pierogi (pierogi z kapustą i grzybami) every Wigilia (Christmas Eve dinner). She’d start a day ahead, soaking wild mushrooms, simmering sauerkraut with bay leaves, and rolling out paper-thin dough at the kitchen table. I’d sit close, pinching the edges shut while sneaking little tastes of the filling. And if you were good, you got to pan-fry the first batch.
These are dumplings with soul. They’re one of the most beloved Polish Christmas dishes, and for good reason — the flavor is deep, earthy, and full of heart. Whether you’re making them for the holidays or just because you’re craving something warm and nostalgic, this sauerkraut and mushroom pierogi recipe has you covered.
Why I Love This Polish Sauerkraut and Mushroom Pierogi Recipe
I love this polish sauerkraut and mushroom pierogi recipe for so many reasons. First, it brings back sweet memories of family — the smell of onions frying, grandma humming, trays of dumplings lined up like little soldiers. But even if you didn’t grow up with pierogi, there’s something about the chewy dough, the tang of the kraut, and the earthy mushrooms that just feels like home.
This recipe is also flexible. You can prep the filling ahead of time, freeze the extras, and even pan-fry leftovers for a golden crust. Plus, it’s vegetarian, hearty, and naturally dairy-free unless you add butter (which I always do). with a bit of sour cream or butter, these pierogi are a delightful treat.
Necessary Equipment
Here’s what you’ll need to make mushroom and sauerkraut pierogi from scratch:
- Large pot for boiling pierogi
- Wide pot for cooking the filling
- Fine sieve or coffee filter (for mushroom soaking liquid)
- Large skillet (for sautéing onions and mushrooms)
- Mixing bowl (for the dough)
- Rolling pin
- 2¾ to 3-inch round cutter or glass
- Clean kitchen towel
- Slotted spoon
- Tray or board for shaped pierogi
What are Pierogi z kapustą i grzybami?
Sauerkraut and Mushroom Pierogi are traditional Polish dumplings filled with a savory mixture of sauerkraut and mushrooms. They’re a classic part of Wigilia — the Polish Christmas Eve feast — and are often served as one of the twelve meatless dishes.
They’re soft, chewy, and packed with flavor from wild mushrooms, caramelized onions, and tangy fermented cabbage. You boil them first, and then, if you like a little crunch, fry them in butter or oil. Some folks top them with more fried onions, sour cream, or melted butter. I say go for all three.
These pierogi are vegetarian and perfect for holiday tables or anytime you want a warm, homey meal.
Key Ingredients & Substitutions
Let’s break down the star players in this polish pierogi with sauerkraut and mushrooms:
Sauerkraut – This gives the filling its bold, tangy flavor. Use good-quality, raw fermented sauerkraut if you can. If it tastes too sour, rinse it gently.
Dried wild mushrooms – Porcini or boletes are traditional. They bring a deep, woodsy flavor that fresh mushrooms can’t match.
Onions – Slowly cooked onions add sweetness and depth.
Flour, water, butter – The dough is made with just these, plus a pinch of salt. The hot water makes it soft and easy to roll.
Spices – Bay leaves and allspice give the sauerkraut a subtle warmth.
Oil (or butter) – For sautéing and optional frying at the end.
Substitutions:
- No dried mushrooms? Use fresh ones, but cook them down longer for richer flavor.
- Vegan? Use all oil and skip the butter.
- No allspice? A tiny pinch of cloves can work in a pinch — or leave it out.
Step-by-Step Instructions
1. Soak the Mushrooms
Clean your mushrooms by pre soaking them in water 2 times and draining the dirty water, Put your dried mushrooms in a bowl and cover with cold water. Let them soak for at least 8 hours, or overnight. This gives them time to soften and turn the water into a deep mushroom broth. (Let them chill while you sleep — they’ll be ready when you wake up.)
2. Cook the Sauerkraut
Drain the sauerkraut and squeeze out extra liquid. If it tastes too sharp, rinse it and squeeze again.
Chop it up fine so you don’t get long strands in the pierogi.
Put the chopped kraut in a pot with bay leaves, allspice, sugar, salt, and about 1 cup of water (including some of the mushroom soaking liquid — strain it first through a sieve or coffee filter to catch any grit).
Simmer low and slow for about 45 to 60 minutes, stirring now and then. It should end up soft and almost dry. (If it starts to stick, just splash in more water.)
(You’re building flavor here — give it time, it’s worth it.)
3. Sauté the Onions and Mushrooms
While the kraut simmers, chop your soaked mushrooms small. They should be little bits, not chunks — that makes the filling easier to work with later.
Heat oil or butter in a skillet and add the onions. Cook them gently for about 10 minutes until soft and golden.
Add the chopped mushrooms and keep cooking another 5–7 minutes, until the mixture smells amazing and most of the liquid is gone. (This is the heart of the flavor — don’t rush it.)
4. Combine the Filling
Mix the cooked onion-mushroom mixture into the sauerkraut once it’s soft. Cook everything together for another 15–20 minutes on low heat, stirring often. It should become thick and a bit sticky, with little brown bits forming on the bottom.
Taste and season with salt and pepper. It should taste strong, because the dough is plain.
Spread the filling out to cool. (A cold filling is much easier to handle when shaping pierogi.)
5. Make the Dough
In a big bowl, stir flour and salt.
Heat the water and butter together until the butter melts. Let it cool just a little — it should still be very hot but not bubbling.
Pour into the flour and stir with a spoon. It’ll be shaggy and sticky at first.
Knead on a floured surface for about 5–7 minutes until smooth and soft. Wrap it and let it rest for 30 minutes so it rolls out nicely. (Now’s a good time to make tea, or just enjoy a moment.)
Tips
- Let the filling cool fully — warm filling makes the dough soggy and hard to seal.
- Roll the dough thin, about 2mm. Too thick and your dumplings will be chewy instead of tender.
- Don’t overfill — a heaping teaspoon is plenty.
- Freeze extras before boiling: freeze them flat on a tray, then pop into a bag once frozen.
- Fry in butter or oil for a golden crust before serving.
Serving Suggestions
Serve these mushroom and cabbage pierogi hot, with melted butter, more sautéed onions, or a spoonful of sour cream. Some people like a sprinkle of chopped parsley or even a side of borscht for dipping.
These are perfect as a Wigilia pierogi for Polish Christmas Eve, but honestly, they’re wonderful any cold day. And if you love dumplings with sauerkraut, you might also want to try potato and cheese pierogi or sweet blueberry pierogi when you’re in the mood for something different.
Make-Ahead & Storage
You can make the filling up to 3 days ahead — just keep it chilled.
Shaped pierogi freeze beautifully. Place them in a single layer on a floured tray until solid, then move to a freezer bag. Don’t thaw before boiling — just cook from frozen and add an extra minute or two.
Boiled pierogi will keep in the fridge for 3–4 days. Fry them up in a little butter for a second meal that might be even better than the first.
Common Mistakes
Skipping the mushroom soak – You need that soaking time for soft mushrooms and flavorful broth.
Overfilling – It’s tempting, I know, but too much filling leads to blowouts in the pot.
Dough too thick or too dry – Hot water is key for soft, stretchy dough.
Undercooking the filling – That last step of cooking it all together makes a big difference in flavor.
FAQs
Can I make the dough ahead of time?
Yes, you can make the dough a day ahead and store it in the refrigerator. Just let it come to room temperature before rolling out.
How do I prevent the pierogi from sticking?
To prevent sticking, make sure to flour your work surface and rolling pin well. Also, don’t stack the uncooked pierogi on top of each other.
Can I freeze pierogi?
Yes, you can freeze pierogi by arranging them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can be boiled straight from the freezer.
What kind of mushrooms are best for this recipe?
Wild mushrooms such as porcini, shiitake, or portobello add a rich, earthy flavor to the filling. You can also use dried wild mushrooms; just be sure to rehydrate them before use.
Polish Sauerkraut and Mushroom Pierogi Recipe
- Total Time: 2 hours 30 minutes
- Yield: 50–60 pierogi (serves 6–8) 1x
Description
Make these Polish Sauerkraut and Mushroom Pierogi with this traditional Polish pierogi recipe made with tender dough and a savory sauerkraut mushroom filling. Perfect for Wigilia or any cold-weather meal.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1 tsp fine salt
- 1 1/2 cups very hot water
- 2 tbsp unsalted butter
For the Sauerkraut & Mushroom Filling:
- 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
- Clean and soak the dried mushrooms: Place the dried mushrooms in a bowl and cover with cold water. Swish them around, drain, and repeat two times to remove grit. After the second rinse, cover the mushrooms with about 2 cups of cold water, submerge fully, and soak 8–12 hours or overnight. This produces soft mushrooms and a rich mushroom-infused liquid for the filling.
- Prepare the sauerkraut: Drain the sauerkraut and squeeze out excess liquid. Taste a piece—if overly sour, rinse briefly under cold water and squeeze again. Chop the sauerkraut finely so it integrates smoothly in the filling.
- Chop mushrooms and strain the soaking liquid: Remove the soaked mushrooms from the bowl, keeping the liquid behind. Pour the soaking liquid through a fine sieve or coffee filter to remove any grit. Finely chop the softened mushrooms. Set both aside.
- Begin cooking the sauerkraut base: Place the chopped sauerkraut in a large pot with bay leaves, allspice berries, sugar, pepper, and a small pinch of salt. Add about 1 cup of liquid, using as much mushroom soaking liquid as you like and topping with water if needed. Cover and simmer over low–medium heat for 45–60 minutes, stirring occasionally, until soft.
- Sauté onions and mushrooms:nMeanwhile, heat the oil (or a mix of oil and butter) in a large skillet over medium heat. Add the finely chopped onions and cook for 10–12 minutes until soft and lightly golden. Add the chopped soaked mushrooms and cook together for another 5–7 minutes, allowing moisture to evaporate and flavors to concentrate.
- Combine and finish the filling: Add the sautéed onion–mushroom mixture to the pot of cooked sauerkraut. Stir well and cook uncovered for 15–20 minutes, allowing excess liquid to evaporate. The filling should be cohesive, aromatic, and fairly dry. Adjust seasoning with salt and plenty of black pepper. Remove bay leaves and allspice berries and let the filling cool fully.
- Make the hot-water pierogi dough: In a large bowl, mix the flour and salt. Heat the water until almost boiling, then stir in the butter to melt. Pour the hot liquid into the flour and stir immediately with a spoon. Once cool enough to handle, knead 5–7 minutes until smooth and elastic. Cover and rest for 30 minutes so the dough becomes soft and easy to roll.
- Roll the dough and cut circles: Divide the dough into 3–4 pieces, keeping unused portions covered. Roll one piece on a lightly floured surface until very thin. Cut circles about 7–7.5 cm (2¾–3 inches) wide. Lightly dust the circles with flour to prevent sticking.
- Fill and shape the pierogi: Place a rounded teaspoon of cooled filling in the center of each dough circle. Gently stretch the dough, fold into a half-moon, and pinch tightly to seal the edge (you can crimp for extra security). Place finished pierogi on a floured board and keep covered with a slightly damp cloth while you work.
- Cook the pierogi and serve: Bring a large pot of salted water to a gentle boil. Add pierogi in batches, stir once, and cook until they float, then simmer 3–4 minutes more. Remove with a slotted spoon and lightly oil to prevent sticking. For added flavor and a traditional finish, pan-fry the cooked pierogi in a little butter or oil until lightly 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.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Main dish
- Cuisine: Polish
Nutrition
- Serving Size: 5 pierogi
- Calories: 320
- Sugar: 3g
- Fat: 15g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
my aunt use to make a biscute fille with a mushroom and sour cream filling. we would eat these with borscht. would you know what the filling is?
That sounds so delicious and reminds me of a classic pairing! We have a recipe for mushroom and sauerkraut paszteciki (you can find it here: https://polishfeast.com/sauerkraut-and-mushroom-pies/). To make something similar to what your aunt used to make, you could tweak the filling by using finely chopped mushrooms sautéed with onions and butter. Once softened, stir in some sour cream to create a creamy, flavorful filling. You can use this mixture instead of the traditional mushroom and sauerkraut filling. These would be perfect served with borscht, just like your aunt made!
My mother used to make Kalani Kluski, similar to gnocchi.They are bigger in size like a small cigar, and of course, butter and fried onions.I have tried to find a recipe for Knedle. My mother used to make these so fluffy, using a potato ricer, and then having these with a meat sauce.unfortunately, my mother has passed away and so went her recipes.Anybody out there know of such a recipe?
Almost sounds like „ Knödel“ which is a potato dumpling. The cooked potatoes are put in a ricer, seasoned, shaped into a ball, and cooked in water. We eat them with Rouladen , red cabbage and gravy.
You could shape them any way you want, and then fry them.
Hope that helps.