Traditional polish pierogi with cabage and mushroom

Traditional polish pierogi with cabage and mushroom

2016-07-23 12:55:14 916 views 1 comment

Pierogi - polish dumplings - is one of my favourite traditional dishes. It used to be peasant food, because everything you need to make them, you can find on your farm and with only a few things you have a dinner for a big family. So the traditional ones are with cabbage and mushrooms, or potatoes ("russian"pierogi" which are called "polish pierogi" in Russia) or meat; but you can fill them with anything you want. As they are a very simple food, they can also be served for a fancy dinner. For example, I made pierogi with pear and blue cheese or with chestnuts and pumpkin. In my opinion, they are a great choice for a party, cause you can make 100 plus of them without spending a fortune and also they can be eaten just as a snack. With this recipe you will make pierogi for 4 people, but because it takes some time to make them (min 1h) I advice you make as much as you can and freeze the rest. These are my favourite ones cause when you make them, it smells like the forest.




100 g sauerkraut

300 g mushrooms (wild mushrooms are the best, not everyone lives by the forest, but you can get a dry forest mushrooms or at least half and mix them with white mushrooms)

1 onion

Spices: salt, pepper, bay leaf, allspice (english pepper -   I had a problem with finding it abroad, so you can skip it)


300 g white flour (type between 450-600)

125 ml hot water

20 g of butter (4 spoons of oil/olive oil if you are vegan)

1 egg (or 2 egg yolks) 

half of a tea spoon of salt

Topping: 1 fried onion



1. Before you start preparing the filling, you need to soak the dried mushrooms in the hot water first, so they get soft and rinse the cabbage in the strainer under running water and drain very well (without it cabage is too sour).


2.Start prepairing the filling by heating the oli on the pan and cutting the onion. Add chopped onion in the pan.Chop mushrooms finely (leave the water from mushrooms for later) and add to it the pan 5 minutes after the onion. Do the same with the cabage. Mix it all together and spice it with salt, peper, bay leaves, and allspice. Add the water from mushrooms. Cook until the cabbage is soft (another 10 minutes). Set aside to cool.


3. To make the dough slowly add water and butter/oil to the flour (you can dissolve butter in the hot water), egg and a pinch of salt and mix to create soft dough. If the dough is too sticky, add bit more flour. 


4. Cover it and give it a rest for at least 30 minutes. Add flour to your surface and roll the dough out. If you don't have a roller, just use bottle or whatever.


5. Cut out circles with a glass.


6. Put filling (about one tspn. ) in the middle of circle.


7. Fold the dough over and press the edges. Crimp with the fork.


7.Cover the finished dumplings with a cloth. Boil salted water in a pot, add tiny bit of oil (to prevent them from sticking) and cook pierogi for about 5 minutes. To make sure the dough is not raw, take one out and check. You can eat them boiled or fried (I prefer them fried cause they get a bit crispy) - heat the butter on the pan, place pierogi in pan for 2 -3 minutes. Serve with fried onion.

8. If you want to freeze them, place them in the boilg water for 1 minute and spread them out on a large plate (you can spread some oil on the plate) and place them like that in the freezer for 2 hours. After this time, you can put them into the plastic bags and keep them like that.

9. Tell me how you like them :)

I run pierogi making classes in my private apartment in Kraków. If you want to learn how to make them with me, here is the link to mu airbnb experience:

48393183_779047659106694_2962824060330835968_n - Kopia


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2016-07-24 13:15:34

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