🥟 Pierogi with sauerkraut and mushrooms

Name: Pierogi with sauerkraut and mushrooms
Total time: 90 min
Yield: 4
Cuisine: Poland
Ingredients: 300 g plain flour; 150 ml warm water, 1 tbsp oil, a pinch of salt; 400 g sauerkraut, drained and chopped; 200 g mushrooms, chopped; 1 onion, finely chopped; 30 g butter; Salt and black pepper

Origin: Poland

400kcal

per serving · 250 g

160kcal

per 100 g

10 gProtein4 g / 100 g

15 gFat6 g / 100 g

58 gCarbs23 g / 100 g

Pierogi z kapustą i grzybami are Polish half-moon dumplings filled with chopped sauerkraut, mushrooms and fried onion. The thin dough is boiled until tender, and the filling is tangy, earthy and savoury. They are usually served topped with melted butter and golden onion, and are a fixture of the meatless Christmas Eve supper.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: butter

Contains glutenbecause of: pasta dough

Contains dairybecause of: butter

Not keto23 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

sauerkrautmushroomspasta doughbutteronion

Recipe

4 servings90 min

Ingredients

300 g plain flour
150 ml warm water, 1 tbsp oil, a pinch of salt
400 g sauerkraut, drained and chopped
200 g mushrooms, chopped
1 onion, finely chopped
30 g butter
Salt and black pepper

Method

Mix the flour, warm water, oil and salt into a smooth dough, cover and rest for 30 minutes.
Simmer the sauerkraut in a little water for 20 minutes, then drain and squeeze dry.
Fry the onion and mushrooms in half the butter until golden, mix with the sauerkraut and season.
Roll the dough thin, cut 8 cm rounds, fill each with a teaspoon of filling and pinch the edges shut.
Boil the pierogi in salted water for 2–3 minutes after they float, then serve with the remaining butter.

How to make it lighter

Swap the butter topping for fried onion in 1 tsp oil — 1 tbsp butter ≈ 100 kcal.
Count your pierogi: a portion of 6–8 is plenty alongside a salad.
Serve them simply boiled rather than pan-frying them afterwards, to avoid extra fat.

History

Pierogi have been made in Poland for centuries and are often linked to older dumpling traditions that reached Central Europe from the east. The sauerkraut and mushroom version is closely tied to Wigilia, the meat-free Christmas Eve dinner. Today it is sold in milk bars, home kitchens and frozen aisles across Poland.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →