Polish Sauerkraut and Mushroom Pierogi

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🥟🍄🧄Golden pan-fried dumplings stuffed with tangy sauerkraut, earthy mushrooms, and sweet caramelized onions—these homemade pierogi are rustic, satisfying, and full of garden-to-table charm.

Pierogi are more than a recipe—they’re a tradition passed through generations. This version, with fermented sauerkraut and garden mushrooms, is one of the most beloved. The filling is deeply savory, the dough soft and tender, and the final pan-fry adds that irresistible crisp.

While these take a little time, they freeze beautifully and reheat like a dream. They’re the kind of food that slows you down in the best way—perfect for weekends, family days, or the in-between seasons when you’re gathering what’s stored, preserved, and just coming back into season.

Why You’ll Love This Recipe 💛

• Comfort food with a tangy twist
• Great make-ahead meal—perfect for freezing
• Uses home-fermented or store-bought sauerkraut
• Vegetarian, cozy, and crowd-pleasing
• Makes a beautiful seasonal centerpiece

Quick Reference

Prep Time: 1 hour (plus dough rest)
Cook Time: 10 minutes (plus boiling + pan-frying)
Total Time: About 1 hr 30 min
Servings: 40–45 pierogi (8–10 servings)
Dietary Info: Vegetarian

Key Ingredients at a Glance:
🍄 Mushrooms, 🧅 onion, 🥬 sauerkraut, 🌾 flour, 🧈 butter or oil

Ingredients 🛒

For the Dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 large egg
• ¾ cup warm water
• 2 tablespoons neutral oil

For the Filling:

• 2 tablespoons butter or oil
• 1 large onion, finely chopped 🧅
• 2 cups mushrooms, finely chopped 🍄
• 1½ cups sauerkraut, drained and chopped 🥬
• Salt and pepper, to taste
• Optional: ½ teaspoon caraway seeds or a splash of white wine

Instructions 🍽️

1. Make the dough.
In a large bowl, whisk flour and salt. Add egg, water, and oil. Stir to combine, then knead 5–7 minutes until smooth. Cover and let rest 30 minutes.

2. Prepare the filling.
In a skillet, sauté onions in butter or oil over medium heat until golden. Add mushrooms and cook until soft and any moisture evaporates. Stir in sauerkraut and cook 5 minutes. Season with salt, pepper, and optional caraway or wine. Let cool.

3. Roll and fill.
Roll out dough ⅛-inch thick. Cut into 3-inch circles. Place 1 teaspoon of filling in the center, fold, and pinch edges to seal tightly.

4. Cook the pierogi.
Boil in salted water in batches for 3–4 minutes, or until they float. Drain.

5. Pan-fry to finish.
(Optional) Heat a skillet with a little oil or butter. Fry pierogi until golden and crisp on both sides. Serve hot with a dollop of sour cream, caramelized onions, or fresh dill.

Tips & Variations 🌱

• Use your own kraut: Try red cabbage sauerkraut for color
• Freeze friendly: Freeze uncooked pierogi in a single layer, then bag
• Make it vegan: Use flax egg and vegan butter in the dough
• Spice it up: Add a pinch of paprika or smoked salt to the filling

Serving Ideas & Pairings 🥣

• Serve with a bowl of Creamy Celery Root and Apple Soup
• Pair with Roasted Turnips with Rosemary and Honey for an autumn meal
• Add a bright side like Moroccan Beet and Orange Salad to balance the richness
• Enjoy with a warm mug of bone broth or herby garden tea

Storage & Make-Ahead Tips 📦

• Uncooked: Freeze on a tray, then transfer to a container. Boil straight from frozen.
• Cooked: Store in fridge for 3–4 days. Reheat by pan-frying or steaming.
• Make ahead: Filling and dough can be made 1 day in advance and kept chilled

Garden Reflections 🌼📓

Fermentation and preservation are quiet miracles in the garden year. Sauerkraut is one of those deeply old-world foods that reminds us we don’t need to grow everything new every week—some of the best meals come from what we’ve already tended.

Making pierogi is about taking your time—rolling, filling, sealing, and savoring. It’s a ritual, a gathering point, a story without words. Just flour, greens, and good company.

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