Polish Mushroom And Sauerkraut Pierogi: Pierogi Z Grzybami I Kapusta Kiszoną

Pierogi z Grzybami i Kapusta Kiszoną, or Polish Mushroom and Sauerkraut Pierogi, are a classic Polish dish that is perfect for a comforting and hearty meal. These dumplings are filled with a savory mixture of mushrooms and sauerkraut, then boiled and pan-fried to perfection.

Vegetarian Main Course Polish Polish Cuisine Pierogi Recipe Mushroom And Sauerkraut Filling
Polish Mushroom And Sauerkraut Pierogi: Pierogi Z Grzybami I Kapusta Kiszoną

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup water
  • 2 cups sauerkraut, drained and chopped
  • 2 cups mushrooms, finely chopped
  • 1 onion, finely chopped
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

  1. In a large bowl, mix the flour and salt. In a separate bowl, whisk together the egg, sour cream, and water. Gradually add the wet ingredients to the flour mixture, stirring until a dough forms. Knead the dough on a floured surface until smooth, then cover and let it rest for 30 minutes.
  2. In a skillet, melt the butter over medium heat. Add the onions and mushrooms, cooking until softened. Stir in the sauerkraut and cook for an additional 5 minutes. Season with salt and pepper to taste. Remove from heat and let the filling cool.
  3. Roll out the dough on a floured surface and cut out circles using a round cutter or glass. Place a spoonful of the filling in the center of each circle, then fold the dough over and press the edges to seal.
  4. Bring a large pot of salted water to a boil. Cook the pierogi in batches for 3-5 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a plate.
  5. Heat a skillet over medium heat and add a bit of butter. Pan-fry the pierogi until golden and crispy on both sides.
  6. Serve the pierogi hot, with a dollop of sour cream or a sprinkle of fresh herbs, if desired.

Cooking & Preparation

Preparation time:
45 minutes
Cooking time:
30 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
8g
Fat
15g

Supplies

Large bowl Skillet Rolling pin Round cutter or glass Slotted spoon Plate

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve with a side of tangy cucumber salad or a simple green salad.

Tips & tricks

Tips: Make a large batch and freeze the uncooked pierogi for a quick and convenient meal option.

Cost

$15