Best Polish Sauerkraut Mushroom Pierogi Recipe
Savory and irresistible. These Sauerkraut Mushroom Pierogi are a Polish classic everyone should try.
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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
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.
Nutrition
Serving: 5gCalories: 560kcalCarbohydrates: 62gProtein: 10gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 67mgSodium: 826mgPotassium: 363mgFiber: 6gSugar: 7gVitamin A: 600IUVitamin C: 12mgCalcium: 63mgIron: 4mg
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