Pierogies with Cabbage and Mushrooms
Indulge in the comforting flavors of Eastern Europe with these homemade Pierogies with Cabbage and Mushrooms. Tender, pillowy dough is stuffed with a savory filling of caramelized onions, sautéed green cabbage, and earthy button mushrooms, all seasoned to perfection with garlic, salt, and pepper. After a quick boil, the pierogies are pan-fried to achieve a golden, crispy exterior while maintaining their soft, chewy center. This classic recipe combines old-world charm with modern convenience, taking just a little over an hour to prepare and serve. Perfect as a meal on its own or as a hearty side dish, these pierogies are best enjoyed with a dollop of creamy sour cream and a sprinkle of fresh chives for an added burst of flavor. Whether you're hosting a family dinner or craving a taste of traditional Polish cuisine, this recipe is sure to impress.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Salt
- 2 large Eggs
- 0.75 cup Water
- 4 tablespoons Butter
- 1 large, diced Onion
- 4 cups, shredded Green cabbage
- 2 cups, sliced Button mushrooms
- 2 tablespoons Vegetable oil
- 2 cloves, minced Garlic
- 1 teaspoon Pepper
- 0.5 cup Sour cream
- 2 tablespoons, chopped (optional) Chives
Instructions
In a large mixing bowl, combine all-purpose flour and 1 teaspoon of salt.
Create a well in the center of the flour mixture and crack in the eggs.
Gradually add water and mix until the dough comes together.
Knead the dough on a lightly floured surface for 8-10 minutes until smooth, then wrap in plastic wrap and let it rest for 30 minutes.
Heat 2 tablespoons of butter in a large skillet over medium heat. Add diced onion and sauté for 3 minutes.
Add shredded cabbage and sliced mushrooms to the skillet. Cook for 10-12 minutes, stirring occasionally, until softened.
Stir in minced garlic, 1 teaspoon of salt, and pepper. Remove from heat and let the filling cool.
Roll out the pierogi dough to about 1/8-inch thickness on a floured surface and cut into 3-inch circles using a cookie cutter or glass.
Place 1 tablespoon of the cabbage and mushroom filling in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape, pressing the edges together tightly to seal. Pinch the edges with your fingers or a fork.
Bring a large pot of salted water to a boil. Cook the pierogies in batches until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
In a separate skillet, heat 2 tablespoons of butter and 2 tablespoons of oil over medium-high heat.
Add the boiled pierogies and pan-fry them in batches until golden brown and crispy on both sides.
Serve the pierogies hot with a dollop of sour cream and sprinkle chopped chives on top, if desired.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.8 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 496 mg | 11% | |
*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.
