Great recipe for traditional Polish pierogi filled with sauerkraut and dried mushrooms. Packed full of flavor and delicious, they taste best drizzled with melted butter, caramelized onions, and sour cream.

apfel

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Recipe Summary

prep:
1 hr
cook:
32 mins
total:
1 hr 32 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dough:

Directions

Instructions Checklist
  • Combine 1 cup water and dried mushrooms in a saucepan over low heat, bring to a simmer, and cook until tender, about 10 minutes. Drain mushrooms, reserving cooking water. Chop mushrooms.

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  • Heat olive oil in a separate saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and sauerkraut and mix well; season with salt and pepper. Pour in the cooking water, cover, and simmer until water has evaporated and sauerkraut is soft, 15 to 20 minutes.

  • Place flour in a large bowl and make a well in the center. Crack egg into the well and add enough warm water, 1 tablespoon at a time, until a dough forms, stirring constantly with your hands. Knead well, continuing to add more water as needed. Knead until dough is soft and smooth.

  • Dust a work surface with flour. Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter.

  • Fill each dough circle with 1 teaspoon of sauerkraut filling. Fold dough over into a half-moon shape and seal edges. Cover with a clean dish towel so pierogi won't dry out and repeat with remaining dough and filling.

  • Bring a large pan of salted water to a gentle boil. Add the pierogi in batches and cook until they float to the surface, 5 to 7 minutes. Cook for 2 to 3 minutes once they float to the surface. Remove with a slotted spoon and drizzle with melted butter.

Cook's Note:

If the sauerkraut is soft before the water has evaporated in step 2, drain liquid and allow sauerkraut filling to cool slightly.

Nutrition Facts

520 calories; protein 14.6g; carbohydrates 88.7g; fat 11.9g; cholesterol 51.1mg; sodium 491.1mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
11/16/2017
oh my!! this is the exact recipe my grandmother 100% polish decent.. taught me from my Great-grandmother who immigrated from Poland!!. the only diffrence though is she made her saur kraut by frying it in the butter with caraway seed and equal parts vinegar and sugar sort of a sweet saur kraut. its been a family tradition and all time favorite. thanx so much apfel this is the first recipe ive seen using kraut and was told this was NOT a true Polish recipe. Glad to have my great grandmother validated. our tradition calls for the pierogi to be boiled til cooked through then served warm with bacon crumbles with bread crumbs spread over them. we have never had them with sour cream but I had to try and it was delicious!! Read More
(3)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/16/2017
oh my!! this is the exact recipe my grandmother 100% polish decent.. taught me from my Great-grandmother who immigrated from Poland!!. the only diffrence though is she made her saur kraut by frying it in the butter with caraway seed and equal parts vinegar and sugar sort of a sweet saur kraut. its been a family tradition and all time favorite. thanx so much apfel this is the first recipe ive seen using kraut and was told this was NOT a true Polish recipe. Glad to have my great grandmother validated. our tradition calls for the pierogi to be boiled til cooked through then served warm with bacon crumbles with bread crumbs spread over them. we have never had them with sour cream but I had to try and it was delicious!! Read More
(3)
Rating: 5 stars
11/16/2017
Pierogis have been a family tradition since my great grandmother started making them in the mid 1900s! The best way to make the dough is to just use flour and water no egg. I do use an egg yolk to seal the edges of the pierogi before closing them up. Read More
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