Pierogi z Kapustą i Grzybami: A Traditional Polish Delight

Pierogi z kapustą i grzybami, or pierogi with cabbage and mushrooms, are a quintessential part of Polish cuisine, particularly during Christmas Eve celebrations. These delicate dumplings, filled with a savory mixture of sautéed mushrooms and tangy sauerkraut, are a comforting dish loved by generations. This recipe is perfect for those who want to explore the heartwarming flavors of Poland and bring a touch of tradition to their dining table.

Ingredients

For the Dough:

2 cups (250g) all-purpose flour
1 large egg
1/2 cup (120ml) warm water
1/2 tsp salt
For the Filling:

2 cups (400g) sauerkraut, drained and finely chopped
1 cup (150g) mushrooms, finely chopped (wild or button mushrooms work well)
1 medium onion, finely diced
2 tbsp vegetable oil or butter
Salt and pepper to taste
For Serving:

2 tbsp butter
Fresh dill or fried onions (optional)
Directions

Prepare the Dough:

In a large bowl, mix the flour and salt. Make a well in the center and add the egg. Gradually pour in warm water, mixing until a dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Make the Filling:

Heat the oil or butter in a skillet over medium heat. Sauté the onions until golden and translucent. Add the mushrooms and cook until softened.
Stir in the sauerkraut and cook for another 5–7 minutes. Season with salt and pepper. Allow the mixture to cool.
Assemble the Pierogi:

Roll out the dough on a floured surface to about 1/8-inch (3mm) thickness. Use a round cutter or glass to cut out 3-inch (7.5cm) circles.
Place a small spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal. You can crimp the edges with a fork for a decorative touch.
Cook the Pierogi:

Bring a large pot of salted water to a gentle boil. Drop the pierogi in batches, stirring occasionally to prevent sticking. Once they float to the top, cook for an additional 2–3 minutes.
Remove with a slotted spoon and transfer to a plate.
Serve:

Heat butter in a pan and lightly sauté the boiled pierogi until golden on both sides. Garnish with dill or fried onions, if desired.
Serving and Storage Tips

Serving: Pierogi are best enjoyed warm, straight from the pan. Serve them as a main dish or as a side with sour cream or a light vinaigrette salad.
Storage: Store cooked pierogi in an airtight container in the refrigerator for up to 3 days. They can also be frozen uncooked; place them in a single layer on a baking sheet until firm, then transfer to a freezer bag. Cook from frozen, adding an extra minute to the boiling time.
Variations