Mushroom Pierogi

Growing up with my grandparents, I learned to love the earthy flavor of mushrooms and the tartness of sauerkraut! While I wasn’t quite a fan of beets yet, the enjoyment of a tart dish was instilled in me early. It was as an adult that I learned that those flavors, paired with a vibrant, deeply flavorful red soup makes for a mouthwatering combination. Not to mention that the gorgeous color combination of the red broth, green dill, white sour cream, and warm pierogi dough is showstopping. This is a traditional Polish and Ukrainian Christmas Eve dish (along with borscht), and you can really taste the celebratory energy in every bite! Hearty, nutritious, and downright delicious, this meal deserves a place on your table! Now, let’s learn a bit about mushroom pierogi!

Is it pierogi or pierogies?

So, the singular word for one of these dumplings is actually pierog, so pierogi is already plural! As this recipe makes multiple, we can keep using “pierogi!”

What are mushroom pierogi?

Pierogi are essentially boiled (and sometimes fried) dumplings with a variety of fillings. In this recipe, we are making traditional mushroom and sauerkraut pierogi like one would eat as part of a Christmas Eve dinner. However, there are several different kinds of fillings, depending on where the recipe originates and the recipe’s purpose! Some examples include:

• Russian ruski pierogi, filled with potatoes and cheese
• Polish z Mięsem pierogi, filled with meat
• Polish z Serem pierogi, filled with sweet cheese
• Various fruit-filled pierogi

What’s the difference between pierogi and piroshki?

While the names and dishes are similar, there is actually a vital difference! Pierogi have a thin, unleavened dough exterior. Piroshki have a fluffy exterior. Additionally, the cooking method is different – pierogi are boiled (and sometimes fried), and piroshki are baked! Essentially, pierogi = dumpling, while piroshki = bun.

Are pierogi a main course or a side dish?

That depends on how you prefer to eat them! These pierogi can be added to borscht as is traditional in Slavic countries, or can be served as a main course with toppings like sour cream, bacon, and/or butter on top. The sweet cheese filled pierogi are typically served as a main course for breakfast, and fruit-filled pierogi are typically desserts!

What to eat with mushroom pierogi:

As stated above, these mushroom and sauerkraut pierogi can be served with borscht! However, you may be wondering what sides to pair with pierogi. Because the pierogi are so earthy and tart and traditional toppings are so rich and heavy, many choose to serve pierogi with fresh and light sides. Examples could include a salad, cucumber salad, cooked greens, steamed veggies, or a bean salad to make a complete protein!

How do you prepare pierogi ahead of time?

This recipe comes together in some pretty big steps, including making dough, resting the dough, making the filling, assembling pierogi, and then cooking them. Making pierogi “ahead of time” depends on how much time you want to invest now vs later. The time between filling and cooking also matters! You could make the dough and filling, and chill them until you’re ready to assemble. If it will not be long (less than a day) before they will be cooked, this is how I would go about it. If you need to make them multiple days ahead of time, you could follow the recipe all the way through assembling them, then freeze them until you’re ready to use them. They’ll stay good for up to 6 months! They can then be boiled from frozen, and then fried like normal if you wish!

Should you boil pierogi before frying them?

Short answer: yes.

Long answer: the traditional texture of pierogi comes from boiling them. Like any dough, of course pierogi can be fried without being boiled, but the finished product will be different. Instead of a moist, chewy texture, the pierogi will have a density to them that many find undesirable. If this doesn’t matter to you, then go right ahead! Pop them in a pan, the oven, or the air fryer!

Now, let’s walk through the process, step by step!

How to make Mushroom Pierogi

Make the dough

The ingredients for this dough are simple! Flour, salt, egg, and sour cream! Mix the dough by hand or with a Danish dough hook until it becomes a shaggy mess. It will look like this:

Once the dough is in this state, our preferred way forward is by hand. Continuously gather the dough and form a ball. When it has come together enough to knead, knead it! Continue to knead until it’s a coherent ball. It doesn’t have to be smooth at this stage, that comes after the dough rests.

Let the dough rest for a minimum of 30 minutes. It won’t rise – there is no leavening agent. Instead, the expected result is for the gluten to relax, allowing the dough to be easier to work with. Depending on the temperature and humidity of your space, the resting process could take up to an hour. When you can poke the dough and it doesn’t quickly spring back but instead leaves a dent, the dough is ready to work with.

Divide the dough into 20 balls that are approximately the same size. Roll out into flattened discs that are thicker in the middle than they are around the edges. This will help keep your pierogi from popping open in the water!

Make the filling

The filling is also very simple! All that is required is a can of sauerkraut (drained, juice reserved for borscht!), half a pound of mushrooms, half an onion, salt, pepper, and dill. Mince everything as small as possible. Then, put it in a reusable cheesecloth to remove any excess liquid.

Give it a good mix, and you’re ready to assemble the pierogi!

Assemble the pierogi

Now, I’m going to be very honest. I’m not very good at making dumplings! The good news is, you don’t have to be either! No matter how your dumplings turn out visually, they will still taste great! If I figure out the secret to easy and beautiful pierogi, you all will be the first to know!

Take a rolled out dough ball and place about a tablespoon of filling in the center. Seal the edges with your finger that has been dipped in water. To really seal the deal, we crimp the edges with a fork!

Boil the pierogi

All that remains is to boil the pierogi! Boil a few at a time, until they float to the top of the water. Then, if you’re like me and you prefer chewy dumplings, you’re done! However, you can take it one step further and after draining them well, fry them in oil to get a good crisp! Even with well-drained pierogi, you may still want a splatter guard. I know I always need mine!

Try it with our borscht recipe!

Did you try our recipe? Let us know how it turned out in the comments! Or better yet, tag us on Pinterest and show us!

A Dish to Share helps curious home cooks feel proud of what they made, excited about what’s next, and increasingly knowledgeable about food and culture, one global recipe at a time.