Dough dishes

Pierogi with sauerkraut and mushroom filling

Name: Pierogi with sauerkraut and mushroom filling
Prep time: 35 min
Total time: 45 min
Yield: 4 people
Cuisine: Polen
Ingredients: 500g flour; 300 ml hot water; 1 egg; 1 pinch of salt; 300 g sauerkraut; 30 g dried porcini mushrooms; 2 onions; 2 tbsp oil; pepper

4 people · Dough dishes / Polish cuisine

Recipe photo: Pierogi with sauerkraut and mushroom filling (Polish cuisine)

Pierogi with sauerkraut and mushrooms are one of the classic fillings where everything depends on a well-seasoned, not too wet mass. If the dough and filling are properly prepared, they will be hearty, round and really traditional.

Timing

Preparation: approx. 35 minutes
Cooking time: approx. 10 minutes
Total: approx. 45 minutes

Estimated nutrition

per serving · Calculated for 4 servings.

Energy: ≈ 570 kcal
Protein: ≈ 18.5 g
Carbohydrates: ≈ 94.9 g
Fat: ≈ 9.6 g

Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Quantity assumptions and ingredient mapping

1 egg · ≈ 50.0 g
2 onions · ≈ 200.0 g
2 tbsp oil · ≈ 27.3 g
30 g dried porcini mushrooms · ≈ 30 g · Assumed quantity / reference product

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

500g flour
300 ml hot water
1 egg
1 pinch of salt
300 g sauerkraut
30 g dried porcini mushrooms
2 onions
2 tbsp oil
pepper

Instructions

Soak porcini mushrooms in hot water and then chop finely.
Squeeze out the sauerkraut well and chop it roughly.
Finely dice the onions and fry in oil until golden.
Add the mushrooms and sauerkraut and braise the filling for a few minutes, then season with pepper and allow to cool.
Knead the flour, hot water, egg and salt into a smooth dough and let it rest briefly.
Roll out the dough thinly and cut out circles.
Put some filling on each circle, fold it together and press the edges firmly.
Cook the pierogi in batches in gently simmering salted water until they rise to the surface.
If desired, serve straight away or briefly fry in butter with onions.