Pierogi z Kapustą i Grzybami (Sauerkraut and Mushroom Pierogi)
Local name: Pierogi z kapustą i grzybami
In short: Vegan pierogi filled with sauerkraut, wild mushrooms and golden onions, boiled and served with fried onion, the Polish Christmas Eve dumpling. It takes about 2 h 15 min in total and makes 6 servings.
- Prep
- 1 h 20 min
- Cook
- 55 min
- Resting
- 30 min
- Total
- 2 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
On Christmas Eve in Poland, no dumpling is more expected than the one filled with sauerkraut and mushrooms. The filling is simple: sauerkraut simmered until soft, then mixed with dried wild mushrooms and onions fried until golden, and cooked until almost dry. Wrapped in a tender egg-free dough, the pierogi are boiled and served with fried onion. The dried mushrooms bring a deep, woodsy flavor, and the dish happens to be fully vegan.
Instructions
- Soak the dried mushrooms in 250 ml (1 cup) of hot water for 30 minutes. Lift them out, chop them finely and strain the soaking liquid through a paper towel.
- Put the sauerkraut in a pot with the strained liquid, 120 ml (1/2 cup) of water and the bay leaf. Cover and simmer for 30 minutes, then uncover and cook until all the liquid has evaporated. Chop the cabbage finely.
- Cook the chopped onions in the 3 tbsp oil over medium heat for 12 minutes, until golden. Add the fresh mushrooms and cook for 8 to 10 minutes, until all their moisture is gone.
- Mix the cabbage, onions, fresh mushrooms and soaked mushrooms. Season with the pepper and salt, then cool completely. The filling should be dry and hold together in a clump.
- Mix the flour and salt, then stir in the oil and hot water. Knead for 8 minutes, until smooth and elastic. Cover and rest for 30 minutes.
- Roll out half the dough to 2 mm (1/16 in) thick and cut 7 cm (2 3/4 in) circles. Put 1 heaped teaspoon of filling on each, fold over and pinch the edges tightly closed. Repeat with the remaining dough.
- Boil the pierogi in batches in a large pot of gently boiling salted water for 4 minutes after they float. Lift out with a slotted spoon.
- Fry the sliced onion in the 2 tbsp oil for 10 minutes, until golden. Serve the pierogi topped with the onion and some of its oil.
Tips
- Cook the filling until it is almost dry, then cool it completely. Moisture is what makes pierogi burst or turn soggy.
- If the sauerkraut is very sour or salty, rinse it briefly before simmering. Taste the finished filling, which should be savory and gently sour, not sharp.
Questions and answers
Is this recipe vegan?
Yes. The dough is only flour, hot water, oil and salt, and both the filling and the onion topping use oil instead of butter. It is the version Polish families often make for Christmas Eve.
What kind of sauerkraut should I use?
Naturally fermented sauerkraut in salt brine, from a barrel, jar or the fridge section. Avoid versions made with vinegar, which taste flat and harsh.
Can I freeze the pierogi?
Yes. Freeze them uncooked on a floured tray until solid, then bag them for up to 3 months. Boil from frozen for 6 to 7 minutes.
How long does it take to make Pierogi z Kapustą i Grzybami (Sauerkraut and Mushroom Pierogi)?
About 2 h 15 min in total: 1 h 20 min of preparation and 55 min of cooking.
How many calories are in Pierogi z Kapustą i Grzybami (Sauerkraut and Mushroom Pierogi)?
About 380 kcal per serving, with 9 g of protein, 62 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 62 g |
| Fat | 11 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
