Polish Pierogies with Cabbage and Mushroom Sauce

Pierogies are stuffed with cabbage which gives them a milder flavor and served in a yummy mushroom sauce made with both dried and fresh mushrooms.

Prep Time:
50 mins
Cook Time:
50 mins
Additional Time:
30 mins
Total Time:
2 hrs 10 mins
60 pierogi



  • 1 tablespoon butter

  • 1 cup water

  • 3 cups all-purpose flour, plus more for surface


  • 1 medium head cabbage, quartered

  • 1 onion, finely chopped

  • 3 tablespoons olive oil

  • 1 teaspoon caraway seeds

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

Mushroom Sauce:

  • ¾ cup dried mushrooms

  • 2 cups sliced fresh mushrooms

  • 1 onion

  • 3 tablespoons heavy cream

  • 1 tablespoon potato starch

  • salt and pepper to taste


  1. Combine butter with 1/3 of the water in a saucepan and bring to a boil. Add remaining water.

  2. Sift flour into a bowl, add butter-water mixture, and mix. Knead mixture into a smooth dough for 5 minutes, put on a plate, and cover with an inverted bowl. Rest for 30 minutes.

  3. Place quartered cabbage in a pot, cover with water, and boil until cabbage is soft, about 15 minutes. Drain cabbage and wrap in a clean kitchen towel. Squeeze out as much liquid as possible.

  4. Cut dry cabbage into thin slices and put in a bowl. Add onion and season with caraway, salt, and pepper. Cook in a non-stick pan until softened, about 10 minutes. Add fresh mushrooms and onions and cook for another 10 minutes. Mix cream and potato starch in a cup; add to mushrooms. Bring to a boil and season with salt and pepper.

  5. Roll about 1/4 of the dough out on a floured surface about 1/16-inch thick, and cut rounds about 3 1/2-inches across using a cookie cutter or a glass. Add leftover dough to the next 1/4 dough and repeat process.

  6. Place about 1 teaspoon of cabbage filling in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.

  7. Bring a large saucepan of water to a boil, and carefully drop about 15 pierogies at a time into the boiling water. Boil in simmering water until they float to the top, about 5 to 10 minutes. Cook remaining pierogies the same way in batches.

Cook's Notes:

You can make the pierogies ahead and freeze them after boiling them in Step 4. Then just fry the pierogies when you're ready to serve them.

To save time you can cook the cabbage the day before and then just reheat and squeeze dry. If the sauce is too thick, delude with water, if too thin, thicken with more potato starch.

Nutrition Facts (per serving)

282 Calories
8g Fat
46g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 282
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 12%
Cholesterol 9mg 3%
Sodium 304mg 13%
Total Carbohydrate 46g 17%
Dietary Fiber 5g 19%
Total Sugars 4g
Protein 9g
Vitamin C 37mg 186%
Calcium 65mg 5%
Iron 3mg 19%
Potassium 1038mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.