Pierogi Z Kapusty Pierogi W Sauerkraut Mushroom Filling
Delight your taste buds with Pierogi Z Kapusty, a traditional Polish dumpling filled with a savory blend of sauerkraut and earthy mushrooms. This recipe features silky, handmade dough enveloping a hearty filling of tangy sauerkraut, rehydrated dried mushrooms, and golden caramelized onions, all seasoned with a touch of black pepper for depth. Boiled to perfection and optionally pan-fried for a crispy, golden edge, these pierogi are as versatile as they are delicious—serve them with a dollop of sour cream or enjoy them solo as a comforting main course. Perfect for holiday gatherings or satisfying weeknight meals, these authentic Polish dumplings bring old-world flavors to your kitchen with every bite. Keywords: Polish pierogi recipe, sauerkraut mushroom filling, traditional dumplings, homemade pierogi, comfort food.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 250 milliliters Water
- 2 tablespoons Butter
- 1 medium, finely chopped Onion
- 500 grams, drained and chopped Sauerkraut
- 50 grams, rehydrated and finely chopped Dried mushrooms
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the flour and salt. Make a well in the center, add the egg, and begin mixing while gradually adding water to form a soft dough.
Turn the dough onto a floured surface and knead for 10 minutes until smooth. Cover with a damp towel and let rest for 30 minutes.
Heat the butter in a pan over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the sauerkraut and drained, rehydrated mushrooms. Cook for about 10 minutes, stirring occasionally, until the mixture is well-combined and slightly browned. Season with black pepper. Let the filling cool.
Roll the rested dough out on a floured surface to approximately 2mm thickness. Use a round cutter (about 7cm in diameter) to cut out circles.
Place about 1 teaspoon of the sauerkraut and mushroom filling in the center of each dough circle. Fold the circle in half and pinch the edges tightly to seal. Use a fork to crimp the edges for extra security.
Bring a large pot of salted water to a gentle boil. Drop the pierogi in batches into the water and cook until they float to the top, about 2-3 minutes per batch. Remove with a slotted spoon and transfer to a plate.
Optionally, pan-fry the cooked pierogi in butter for added texture and flavor before serving.
Serve warm with sour cream or as a standalone dish. Enjoy your Pierogi Z Kapusty!
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 5935 mg | 258% | |
| Total Carbohydrate | 426.4 g | 155% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 17.4 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 305 mg | 23% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 1855 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
