Best Polish Sauerkraut Mushroom Pierogi Recipe
Savory and irresistible, these Sauerkraut and Mushroom Pierogi are a classic everybody should try. Holiday comfort at its best.
Tender dough packed with braised sauerkraut, rich with wild mushrooms, this is a traditional dish enjoyed on Christmas Eve dinner.
Looking for more Polish Pierogi recipes?
How is this recipe different?
- Added toasted walnuts to the filling
- Topped with brown butter and fried sage
- Made with Braised Sauerkraut
Key Ingredients and Substitutions
Braised Sauerkraut with Mushrooms – this is the heart of the pierogi filling, so starting with a well-seasoned, deeply braised kraut makes all the difference. Because the sauerkraut is already cooked with a mix of mushrooms, it brings acidity, umami, and natural sweetness in one cohesive base. Finely chopping it ensures a smooth, spoonable filling that seals easily and cooks evenly inside the dough. If your kraut is very moist, a quick sauté helps evaporate excess liquid.
Walnuts – finely chopped toasted walnuts bring subtle richness and texture to the filling.
Other ingredients: flour, egg, oil, butter, sage, salt, black pepper, balsamic vinegar, marjoram
Equipment you will need
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or fork
- Rolling pin
- 3-inch round cookie cutter or glass/jar lid
- Small bowl of water
- Sharp knife
- Cutting board
- Large pot
- Slotted spoon
- Large skillet or sauté pan
- Spatula or wooden spoon
- Parchment-lined tray or baking sheet
- Plastic wrap
- Frying pan
Top Tips
Use well-balanced braised kraut – if your kraut is very acidic, give it a quick taste and adjust before using.
Chop the filling finely – smaller pieces seal better, cook more evenly, and give you that smooth, cohesive bite.
Cool the filling completely – warm filling softens the dough and makes sealing harder.
Don’t overfill – it’s tempting, but one generous tablespoon is plenty. Overfilled pierogi burst in the water.
Let the dough rest – if the dough springs back while rolling, it’s not ready. Resting relaxes the gluten, making it easier to roll.
Seal firmly and crimp well – press out any air before sealing and crimp the edges securely.
Boil gently, not aggressively – a rolling boil can knock pierogi apart. Gentle bubbles keep them intact and tender.
How to make them
- Finely chop the braised sauerkraut with mushrooms.
- Toast the walnuts in a dry skillet 3–4 minutes until fragrant; cool and finely chop.
- In a large bowl, whisk 3 cups of flour with 1 tsp salt.
- Make a well in the center and add 1 egg, 1 cup warm water, and 2 tbsp oil or melted butter.
- Mix until shaggy, then knead for 6–8 minutes until smooth and elastic.
- Shape into a ball, lightly coat with oil, cover, and let rest for 20–30 minutes.
- Slice onions for the caramelized onion–prune sauce.
- Heat 2 tbsp butter and 1 tbsp oil in a skillet over medium-low heat.
- Add the onions and a pinch of salt; cook over low heat for 25–30 minutes, stirring occasionally, until golden and sweet.
- Stir in chopped prunes and cook for 2-3 minutes until softened. You may need to add ¼ cup hot water or stock and simmer for 5–7 minutes until spoonable.
- Stir in vinegar gradually, then finish with black pepper. Keep warm until serving.
- In a medium pan, combine chopped braised sauerkraut with mushrooms, marjoram, and black pepper.
- Fold in ⅓ cup of toasted walnuts.
- Cook for 5–7 minutes over medium heat to remove any excess moisture.
- Remove from heat and let cool completely before filling the pierogi.
- Roll the rested dough to ~1/8″ thickness on a lightly floured surface.
- Cut into 3-inch rounds.
- Place ~1 tbsp of cooled filling in the center of each round.
- Brush the edges with water, fold in half, and crimp the edges securely.
- Place finished pierogi on a floured tray until ready to cook.
- Bring a large pot of salted water to a gentle boil.
- Drop the pierogi in batches. When pierogi float, cook 1-2 more minutes.
- Remove with a slotted spoon and set aside.
- Melt 6 tbsp butter in a skillet over medium heat, swirling occasionally.
- When it turns nutty and amber, remove from the heat and add torn sage leaves; they will crisp.
- Stir in ¼ cup walnuts to warm through.
- Spoon over hot pierogi or toss gently in the skillet to coat. Finish with flaky salt.
Best ways to enjoy
Classic – serve hot with a dollop of sour cream, sautéed onions, and bacon.
Holiday style – with caramelized onion – prune sauce or brown butter and walnut-sage sauce.
Crispy – pan-fry the boiled pierogi until golden brown before saucing.
With veggies – beet salad, braised red cabbage, roasted root vegetables, or a simple green salad.
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Storage instructions, reheating
Refrigerator
Store cooked pierogi in an airtight container in the refrigerator for up to 3 days. To prevent sticking, lightly toss them with a bit of melted butter before storing. Keep sauces separate and refrigerate them in their own containers.
Freezer (Best Make-Ahead Option)
- Arrange uncooked pierogi in a single layer on a parchment-lined tray and freeze until solid.
- Transfer to a freezer-safe bag or container and freeze for up to 3 months.
- Cook directly from frozen, no thawing needed.
Reheating Pierogi
- Stovetop (best texture): Heat butter or oil in a skillet over medium heat and pan-fry until warmed through and lightly crisp.
- Boiling: Drop cold pierogi into gently boiling water for 1–2 minutes, just until heated.
- Microwave: Not ideal, but it works in a pinch. Cover with a damp paper towel and reheat gently to avoid drying out.
Reheating the Sauces
- Walnut–sage brown butter: Reheat gently over low heat just until melted. Avoid boiling so the butter doesn’t separate.
- Caramelized onion–prune sauce: Warm over low heat in a small saucepan or in the microwave, adding a splash of water if needed to loosen.
Best Polish Sauerkraut Mushroom Pierogi Recipe
Equipment
- measruring cups and spoons
- large mixing bowl
- cutting board
- chef's knife
- Rolling Pin
- baking sheet
- parchment paper
- 3-inch round cutter or glass/jar lid
- small bowl of water
- large pot
- slotted spoon
- skillet, saucepan
Ingredients
Pierogi Dough
- 3 cups all-purpose flour
- 1 large egg
- 1 cup warm water
- 2 tablespoon neutral oil
- 1 tsp fine salt
For the Filling
- 2½ cups braised sauerkraut with mushrooms
- 1½ teaspoons dried marjoram
- ¼ teaspoon black pepper
- ⅓ cup walnuts toasted and finely chopped
Walnut–Sage Brown Butter Finish
- 6 tablespoons unsalted butter
- 10 sage leaves torn
- ¼ cup walnuts roughly chopped
- flaky salt to finish
Caramelized Onion–Prune Sauce
- 2 large yellow onions thinly sliced
- 2 tbsp butter
- 1 tbsp neutral oil
- Pinch salt
- 6 – 8 dried prunes finely chopped
- 2 tsp balsamic vinegar
- black pepper
Instructions
- Finely chop the braised sauerkraut with mushrooms.
- Toast the ⅓ cup walnuts in a dry skillet for 3-4 minutes, until fragrant; cool and finely chop.
- Slice 2 large yellow onions for the caramelized onion–prune sauce.
- Measure the spices and liquids, and set out a small bowl of water for sealing pierogi.
- In a large bowl, whisk 3 cups all-purpose flour with 1 tsp fine salt
- Make a well and add 1 large egg, 1 cup warm water, and 22 tablespoon neutral oilor.
- Mix until shaggy, then knead for 6 – 8 minutes until smooth and elastic.
- Shape into a ball, lightly coat with oil, cover, and let rest for 20–30 minutes.
- Heat2 tbsp butter and 1 tbsp neutral oil in a skillet over medium-low heat.
- Add onions and a pinch of salt; cook slowly for 25–30 minutes, stirring occasionally, until golden and sweet.
- Stir in chopped 6 – 8 dried prunes and cook for 2–3 minutes until softened.
- Add ¼ cup hot water or stock and simmer for 5–7 minutes until spoonable.
- Stir in 2 tsp balsamic vinegar gradually, then finish with black pepper. Keep warm until serving.
- In a medium pan, combine 2½ cups braised sauerkraut with mushrooms, 1½ teaspoons dried marjoram, ¼ teaspoon black pepper.
- Fold in ⅓ cup walnuts (toasted).
- Cook for 5–7 minutes over medium heat to remove any excess moisture.
- Remove from heat and let cool completely before filling the pierogi.
- Roll the rested dough to ~1/8″ thickness on a lightly floured surface.
- Cut into 3-inch rounds.
- Place ~1 tbsp of cooled filling in the center of each round.
- Brush the edges with water, fold in half, and crimp the edges securely.
- Place finished pierogi on a floured tray, not touching, until ready to cook.
- Bring a large pot of salted water to a gentle boil.
- Drop the pierogi in batches. When they float, cook 1–2 more minutes.
- Remove with a slotted spoon and set aside.
- Melt 6 tablespoons unsalted butter in a skillet over medium heat, swirling occasionally.
- When it turns nutty and amber, remove from heat and add torn 10 sage leaves; they will crisp.
- Stir in ¼ cup walnuts to warm through.
- Spoon over hot pierogi or toss gently in the skillet to coat. Finish with flaky salt
Notes
Nutrition
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Conclusion
These sauerkraut pierogi are a Polish tradition.
Tender pierogi filled with braised sauerkraut and mushrooms, finished with walnut–sage brown butter and a sweet-savory caramelized onion–prune sauce. Perfect for festive holiday meals!
FAQ
Can I use store-bought sauerkraut?
Yes, but for the best flavor, it should be braised first and then mixed with mushrooms. Raw sauerkraut on its own will be too sharp and watery for pierogi filling.
Do I need to add extra mushrooms to the filling?
No. This recipe is designed for braised sauerkraut already packed with meaty mushrooms.
Why is my filling too wet?
Braised kraut can vary. If the filling feels loose, cook it a few minutes longer to evaporate excess moisture, or chop it finer before using.
Why do my pierogi open while boiling?
This usually means they were overfilled or not sealed properly. Use a modest amount of filling, press out any air, and crimp the edges firmly.
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Best pierogi ver. The dough is delicate, the filling is savory, and every bite is satisfying. The brown butter and walnut topping is like the cherry on top. Must try, not only for Christmas.