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.

Nutriscore Rating: 63/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

In a large mixing bowl, combine all-purpose flour and 1 teaspoon of salt.

Step 2

Create a well in the center of the flour mixture and crack in the eggs.

Step 3

Gradually add water and mix until the dough comes together.

Step 4

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.

Step 5

Heat 2 tablespoons of butter in a large skillet over medium heat. Add diced onion and sauté for 3 minutes.

Step 6

Add shredded cabbage and sliced mushrooms to the skillet. Cook for 10-12 minutes, stirring occasionally, until softened.

Step 7

Stir in minced garlic, 1 teaspoon of salt, and pepper. Remove from heat and let the filling cool.

Step 8

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.

Step 9

Place 1 tablespoon of the cabbage and mushroom filling in the center of each dough circle.

Step 10

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.

Step 11

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.

Step 12

In a separate skillet, heat 2 tablespoons of butter and 2 tablespoons of oil over medium-high heat.

Step 13

Add the boiled pierogies and pan-fry them in batches until golden brown and crispy on both sides.

Step 14

Serve the pierogies hot with a dollop of sour cream and sprinkle chopped chives on top, if desired.

Nutrition Facts

Serving size	(1441.1g)

Amount per serving	% Daily Value*
Calories	2512.3

Total Fat 109.3g	0%
Saturated Fat 48.4g	0%
Polyunsaturated Fat 18.2g
Cholesterol 561.1mg	0%
Sodium 5303.6mg	0%
Total Carbohydrate 323.8g	0%
Dietary Fiber 20.3g	0%
Total Sugars 29.2g
Protein 64.9g	0%

Vitamin D 91.0IU	0%
Calcium 439.9mg	0%
Iron 20.9mg	0%
Potassium 1761.3mg	0%

*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.

Source of Calories

Fat: 38.8%

Protein: 10.2%

Carbs: 51.0%