These Polish pierogi are very tasty, they are traditionally filled with sauerkraut and mushrooms. A kind of Polish dumpling, made using a simple dough.

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Veronique van Ohmydish

Made by Véronique

Published at 2021-10-26, this recipe is for 4 people and takes 1 hours 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 07-06-2022

1 hours 20 minutes 4 people Main course 170 calories p.p.


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  • 270 grams flour
  • pinch of salt
  • 110ml water
  • 1 large egg
  • large knob of butter
  • sour cream to serve
  • fresh parsley for garnish
  • optional: 2 onions

Pierogi filling

  • 75 grams onions
  • 225 grams mushrooms
  • 300 grams sauerkraut
  • half a tablespoon of neutral oil
  • 2 tablespoons butter
  • 30 grams sour cream
  • salt and pepper to taste
Pierogi ingredients
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Kitchen equipment

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  • chopping board & chef's knife
  • mushroom brush or kitchen paper
  • medium frying pan
  • electric mixer (or knead the dough by hand)
  • medium bowl
  • fork
  • cling film
  • rolling pin
  • clean tea towel
  • big plate
  • cookie cutter or glass (7.5 cm)
  • large pan
  • slotted spoon / spider
  • large frying pan
  • spatula


1 hours 20 minutes 4 people Main course 170 calories p.p.

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Making pierogi filling – 20 minutes

First make the filling so that it can cool. Drain the sauerkraut and squeeze out as much liquid as possible.

Peel the onions and chop them as finely as possible. Clean the mushrooms with a brush or kitchen paper. Chop the mushrooms as finely as possible. Chop the squeezed sauerkraut finely, so you can use it later without any protruding strands.

Heat the butter along with neutral oil in a medium-sized frying pan and fry the onion for a few minutes. Add the mushrooms and cook until nicely browned and the moisture evaporated.

Stir in the sauerkraut and season with salt and pepper. Make sure the mixture is as dry as possible and then turn off the heat. Stir 30 grams of sour cream through the filling and let it cool completely in the refrigerator.

Making pierogi - step 1
Making pierogi - step 1

Making pierogi dough – 40 minutes

Combine the flour and salt. Mix the egg with the water in a separate bowl and gradually add it to the flour. You can knead the dough with an electric mixer or by hand. Knead the dough until it is elastic.

If the dough is too dry after kneading for a few minutes, you can add a little extra water. If the dough is too sticky, you can add a little extra flour. In either case, don't add too much.

Wrap the dough with cling film and let it rest for 15 minutes.

Making pierogi - step 2
Making pierogi - step 2

Dust the work surface and rolling pin with flour and roll out the dough, the dough should not be too thin. Cut circles of about 7. 5 cm. You can do this with a cookie cutter or a glass. Place the rounds under a clean tea towel, because if they dry out, it is more difficult to squeeze them shut.

Making pierogi - step 3
Making pierogi - step 3

Place a little filling in the centre and place the circle of dough on your hand. Pinch the dough all the way around, you probably won't need to use water to seal the pierogi.

Place the pierogi on a large plate, dust with a little flour to prevent sticking. Fill a large pot with water and salt and bring to a boil.

Making pierogi - step 4
Making pierogi - step 4

Finishing the pierogi – 20 minutes

Repeat the above steps until all the dough and filling has been used. Once the water is boiling, cook the pierogi for a few minutes, in batches. They are ready when they float to the surface, transfer them to a large plate with a slotted spoon.


Pierogi are fried until nicely crisp and golden brown on both sides after boiling. Heat a knob of butter in a large frying pan and fry the pierogi, in batches, for a few minutes on each side.

Pierogi are often served with fried onions and sour cream. To do this, peel the onions, cut them into half moons and fry them until soft and brown in a knob of butter. Pour over the pierogi, enjoy!

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Pierogi: frequently asked questions

What are pierogi?

Pierogi are dough parcels, resembling dumplings. They are also known as perogi, perogy, pirohi, piroghi, pirogi, progen, pierogy, pidahih and pyrohy.

Where do pierogi come from?

Pierogi are mainly eaten in Poland, Russia, the Czech Republic and other Slavic countries. There are variations on the pierogi in many other countries.

Can you fill the pierogi with something else?

There are many types of fillings, this filling of mushrooms and sauerkraut is called “pierogi z kapusta i grzybami” in Polish.

A filling of potato, onion and cheese is called “pierogi ruskie” in Polish.