Polish pierogi with sauerkraut and mushroom filling

Based on 8 ratings
Johanna

Johanna

Test Kitchen Manager and Chef

“Polish pierogi are a wonderful dish for Christmas evening or any other holiday, and the filling varies from region to region. This recipes presents a vegetarian option that you can easily turn vegan by leaving out the egg.”

Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Pieces:-30+
150 g sauerkraut
200 g brown mushrooms
250 g flour
egg
¼ tsp salt
4½ tbsp vegetable oil
100 ml water (warm)
onions
20 g parsley
bay leaves
50 g clarified butter
100 g light crème fraîche
salt
pepper
flour (for dusting)
Metric
Imperial

Utensils

  • bowl (large)
  • hand mixer with dough hook
  • cutting board
  • knife
  • 2 frying pans
  • rolling pin
  • glass
  • pot (large)
  • slotted spoon

Nutrition per serving

Cal
62
Protein
1 g
Fat
3 g
Carb
6 g
  • Step 1/6

    Add flour, egg, salt, and some vegetable oil to a large bowl and start to combine using a hand mixer with dough hooks. Add water and keep mixing until all ingredients come together, then knead by hand for approx. 8 – 10 min. The dough should be shiny and smooth. Let it rest in the bowl at room temperature for approx. 30 min.
    • 250 g flour
    • egg
    • ¼ tsp salt
    • ½ tbsp vegetable oil
    • 100 ml water (warm)
    • bowl (large)
    • hand mixer with dough hook

    Add flour, egg, salt, and some vegetable oil to a large bowl and start to combine using a hand mixer with dough hooks. Add water and keep mixing until all ingredients come together, then knead by hand for approx. 8 – 10 min. The dough should be shiny and smooth. Let it rest in the bowl at room temperature for approx. 30 min.

  • Step 2/6

    In the meantime, peel and finely dice onions and brown mushrooms. Finely chop parsley and sauerkraut.
    • onions
    • 200 g brown mushrooms
    • 20 g parsley
    • 150 g sauerkraut
    • cutting board
    • knife

    In the meantime, peel and finely dice onions and brown mushrooms. Finely chop parsley and sauerkraut.

  • Step 3/6

    Heat remaining vegetable oil in a frying pan and fry brown mushrooms for approx. 4 – 5 min. Add onions and keep frying until they are softened and pale golden in color. Add sauerkraut and season with salt and pepper to taste.
    • 4 tbsp vegetable oil
    • salt
    • pepper
    • frying pan

    Heat remaining vegetable oil in a frying pan and fry brown mushrooms for approx. 4 – 5 min. Add onions and keep frying until they are softened and pale golden in color. Add sauerkraut and season with salt and pepper to taste.

  • Step 4/6

    Flour your work surface and roll out the dough until thin, approx. 2-mm/0.08-in. thick. Cut out discs with a glass. Set aside approx. 3 tablespoons of the filling. Place 1 teaspoon of the remaining filling in the center and carefully fold the dough over, pressing with your index finger to seal and create a pattern around the edges. Repeat with the remaining dough and filling until used up.
    • flour (for dusting)
    • rolling pin
    • glass

    Flour your work surface and roll out the dough until thin, approx. 2-mm/0.08-in. thick. Cut out discs with a glass. Set aside approx. 3 tablespoons of the filling. Place 1 teaspoon of the remaining filling in the center and carefully fold the dough over, pressing with your index finger to seal and create a pattern around the edges. Repeat with the remaining dough and filling until used up.

  • Step 5/6

    Bring salted water to a boil in a large pot, add bay leaves and carefully slip in the pierogi. Let cook at a rolling boil for approx. 3 – 4 min. Remove from the pot using a slotted spoon.
    • bay leaves
    • salt
    • pot (large)
    • slotted spoon

    Bring salted water to a boil in a large pot, add bay leaves and carefully slip in the pierogi. Let cook at a rolling boil for approx. 3 – 4 min. Remove from the pot using a slotted spoon.

  • Step 6/6

    Melt clarified butter in a large frying pan. Fry pierogi in batches until browned. Add remaining filling and half of the parsley and keep frying for approx. 3 – 4 min. Serve pierogi with light crème fraîche, remaining parsley, and fresh black pepper.
    • 50 g clarified butter
    • 100 g light crème fraîche
    • pepper
    • frying pan

    Melt clarified butter in a large frying pan. Fry pierogi in batches until browned. Add remaining filling and half of the parsley and keep frying for approx. 3 – 4 min. Serve pierogi with light crème fraîche, remaining parsley, and fresh black pepper.