Pierogi are one of the most comforting foods I know. These Eastern European dumplings—called vareniki in Ukraine or pelmeni in Russia—can be filled with potatoes, cheese, fruit, minced meat or, as in this recipe, a savory combination of mushrooms and sauerkraut. Rich, earthy mushrooms and tangy cabbage make a deeply satisfying filling that pairs perfectly with a tender, versatile dough.
I used to favor the classic cheese-and-potato variety, but over the years the mushroom-and-cabbage pierogi have become my favorite. This recipe walks you through making authentic Polish-style pierogi at home, from dough to frying, and includes tips for freezing and reheating.
How to Make Mushroom & Sauerkraut Pierogi
Begin by preparing the dough. The dough is simple, flexible and suitable for both savory and sweet pierogi; you can prepare it in advance and refrigerate for up to 48 hours. If you plan to make a lot, double or triple the batch.
Once the dough is resting, make the filling by combining rehydrated dried mushrooms with fresh mushrooms and sauerkraut. The two mushroom types—dried porcini for depth and fresh mushrooms for texture—create a rich umami base that complements the bright tang of the cabbage.
To make the dough, whisk together plain all-purpose flour and salt. Cut chilled, cubed butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs and there are no large pockets of flour. In a small bowl, whisk an egg with room-temperature sour cream, make a well in the flour and pour the egg mixture in. Stir until a rough dough forms, then turn it onto a work surface and knead briefly until soft, slightly tacky and smooth.
Wrap the dough in plastic or keep it covered and refrigerate for at least an hour. The dough can be stored in the fridge up to 48 hours if you want to prepare ahead.
While the dough rests, rehydrate dried porcini mushrooms in boiling water for about 15 minutes. Reserve the soaking liquid for later use, then roughly chop the rehydrated porcinis.
In a large skillet over medium-high heat, melt butter with a tablespoon of neutral oil. Add roughly chopped fresh mushrooms and a generous pinch of salt. Cook, stirring occasionally, until the mushrooms are deeply browned and have released most of their moisture—about 7–10 minutes. Add diced yellow onion and continue to cook until the onion softens, about 4–5 minutes.
Add the chopped porcini mushrooms, the drained and rinsed sauerkraut, and about 1/3 to 1/2 cup of the reserved mushroom soaking liquid to the pan. Simmer briefly until most of the liquid evaporates and the mixture is cohesive. Taste and season with salt and pepper as needed, then remove from the heat and let the filling cool.
When assembling, lightly dust a work surface with flour—use just enough to prevent sticking, too much will make sealing difficult. Roll the dough out to roughly 3mm (1/8 in) thick, forming a circle about 50cm (20 in) across. Cut rounds about 8cm (3 in) in diameter; a drinking glass works fine if you don’t have a cutter. This quantity should yield around 28–30 pierogi.
Place about 1 tablespoon of filling in the center of each round, fold the dough over, and pinch the edges tightly to seal. Arrange the filled pierogi on a parchment-lined tray. If you’d like to freeze them, freeze the tray until the dumplings are solid, then transfer them to airtight containers or freezer bags; they’ll keep for up to 3 months and can be cooked from frozen with an additional 1–2 minutes of boiling time.
To cook immediately, bring a large pot of water to a rolling boil and have a skillet with melted butter ready. Add pierogi in batches, stirring gently to prevent sticking. They are ready when they float, about 2–3 minutes. Transfer cooked pierogi straight to the hot butter and pan-fry until golden and slightly crisp on both sides—about 1–2 minutes per side.
Serve the pierogi hot, generously accompanied by sour cream. The contrast of crisp, buttery edges and soft, flavorful filling is irresistible.
Mushroom & Sauerkraut Pierogi (Vareniki)
Ingredients
Dough
- 1 egg, room temperature
- 100 g (1/2 cup) sour cream, room temperature
- 250 g (2 cups) plain (all-purpose) flour, plus more for rolling
- 5 g (1 tsp) salt
- 50 g (4 tbsp) unsalted butter, room temperature, cut into cubes
Filling
- 15 g (1/2 cup) dried porcini mushrooms
- 50 g (4 tbsp) unsalted butter, divided
- 400 g (14 oz) mixed fresh mushrooms (e.g., crimini or portobello), roughly chopped
- 1/2 yellow onion, finely diced
- 150 g (2 cups) sauerkraut, drained and rinsed
- Sour cream for serving
Instructions
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Whisk the egg and sour cream together in a small bowl until smooth; set aside.
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In a large bowl, whisk flour and salt. Rub the cubed butter into the flour with your fingertips until the mixture is evenly coated and resembles coarse crumbs.
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Make a well in the flour, add the sour cream and egg mixture, and stir until a shaggy dough forms. Turn the dough out and knead gently for about 3 minutes until soft and slightly tacky. Cover and refrigerate for 60 minutes to 48 hours.
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Place porcini mushrooms in a heatproof bowl and pour over 250 ml (1 cup) boiling water. Cover and let rehydrate for 15 minutes. Reserve the soaking liquid, then roughly chop the mushrooms.
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Melt 25 g (2 tbsp) butter with 1 tbsp neutral oil in a large skillet over medium heat. Add fresh mushrooms and a generous pinch of salt. Cook until deeply browned, about 7–10 minutes. Add the diced onion and cook until softened, another 4–5 minutes.
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Add chopped porcinis, reserved soaking liquid and drained sauerkraut. Simmer until the liquid reduces and the mixture holds together, about 2–3 minutes. Season with salt and pepper, then remove from heat to cool.
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Lightly flour your work surface. Roll the chilled dough to about 3 mm (1/8 in) thick and roughly 50 cm (20 in) across. Cut 8 cm (3 in) rounds and place about 1 tablespoon of filling in the center of each. Fold and crimp edges to seal. Arrange on a parchment-lined tray.
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Bring a large pot of water to a rolling boil. Add half the pierogi and stir gently; cook until they float, about 2–3 minutes. While they cook, melt the remaining 25 g (2 tbsp) butter in a skillet.
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Transfer cooked pierogi directly from the water to the buttered skillet. Fry on one side until golden and slightly crisp, then flip and brown the other side. Serve immediately with a dollop of sour cream.
Notes
- Use weight measurements when possible—salt and flour volumes vary by type.
- Only add extra flour when kneading if the dough is unmanageably sticky.
- Re-gather small scraps of dough into a ball, rest 15–30 minutes, then roll and cut again. Avoid repeating this more than once.
- Freeze raw, filled pierogi on a tray until firm, then transfer to airtight containers. Cook from frozen, adding 1–2 minutes to the boiling time.
Nutrition
Carbohydrates: 10 g |
Protein: 2 g |
Fat: 4 g |
Saturated Fat: 3 g |
Cholesterol: 18 mg |
Sodium: 163 mg
Disclaimer: Nutritional information is automatically generated and provided as a guide only. Accuracy is not guaranteed.
Making homemade pierogi might seem daunting, but it’s a rewarding and fun cooking project. The mushroom-and-sauerkraut filling in this recipe is classic, flavorful and very satisfying.
Have questions about the recipe or want tips for making pierogi? Leave a comment below and I’ll respond.
