Pierogies with Sauerkraut and Mushrooms

Pierogies, or simply dumplings, can be made with a variety of fillings. Like many Polish dishes, they are versatile and can be adjusted to your preference. Pierogies are similar to Italian ravioli or Japanese gyoza. Although less known, they are definitely delicious and you should try making them.

I am not going to lie, the process is lengthy and tedious if you don't have the experience. It is well worth it though, so don't be discouraged. I myself make them only twice a year, once for Christmas and once probably half through the year and I try to make two different fillings at the same time and freeze them for the next few months. If you have someone to help you, take advantage of that and have "fun" together.

I have another pierogies recipe on the website - potato, onion and quark filling, and I will link it below in the ingredients list, so I don't have to go through the dough part twice.

Ingredients (approx. 100 pieces):

  • Dough as per Potato, Onion & Quark Pierogies
  • 100 g wild dried mushrooms (porcini)
  • 1 kg sauerkraut
  • 2 bay leaves
  • 200 g onion
  • salt and pepper to taste
  • butter

Rinse the mushrooms and place in a bowl. Cover with boiling water and let them rehydrate. After that boil them in the same water until soft. Strain and place on a chopping board to cut them finely. Keep that mushroom water for later.

Place the sauerkraut in a large pot, cover with water, add the mushroom stock, some salt and bay leaves, and boil for 1 hour until it softens and looses its sourness. Before turning it off, try the sauerkraut if it needs to be cooked longer. Turn the heat off and cool down.

Chop the onion finely and cook with butter until translucent and soft.

When the sauerkraut has cooled down, strain it from all the juices and chop finely. Add it to the onion and to that add the mushrooms. Fry the mixture for about 30 minutes with more spices to taste.

Cool down completely before filling the pierogies.

Prepare the dough as per the link above. Fill your pierogies and cook straight away or freeze them. If freezing, place them on a chopping board and place into a freezer for 1 hour. Then take it out and move them into a ziplock bag.

You can serve them boiled with melted butter, or fried onion or you can fry them to give them a little bit of colour.



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