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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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
Directions
Step 1
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.
Step 2
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.
Step 3
Heat the butter in a pan over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Optionally, pan-fry the cooked pierogi in butter for added texture and flavor before serving.
Step 9
Serve warm with sour cream or as a standalone dish. Enjoy your Pierogi Z Kapusty!
Nutrition Facts
| Serving size | (1504.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2423.9 |
| Total Fat 48.8g | 0% |
| Saturated Fat 21.0g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 305.3mg | 0% |
| Sodium 5935.4mg | 0% |
| Total Carbohydrate 426.4g | 0% |
| Dietary Fiber 32.0g | 0% |
| Total Sugars 17.4g | |
| Protein 66.1g | 0% |
| Vitamin D 78.2IU | 0% |
| Calcium 304.7mg | 0% |
| Iron 32.1mg | 0% |
| Potassium 1854.7mg | 0% |
Source of Calories