These vegetarian, delicious Polish sauerkraut pierogi (kapusta) dumplings are a traditional Polish festive dish enjoyed at family gatherings and celebrations.
Check out ALL my pierogi recipes as well as tips for cooking sauerkraut.
Sauerkraut Pierogi are one of my favourite traditional Polish Christmas Eve dishes and I am excited to share it with you today. They consist of a deliciously tangy sauerkraut-and-forest-mushroom filling.
This pierogi recipe is closely related to mushroom dumplings (uszka), served on Christmas Eve with borscht, both of which I shared last year. The dough used in both types of dumplings is the same (some people make the 'uszka' dough a little tougher by adding more flour but I prefer soft dumplings).
Polish pierogi of all types are a popular everyday dishes in Poland, not just as a Christmas recipe. I tend to serve them as part of our Christmas Eve feast so making them is always a treat.
Ingredients
I don't use any eggs in my dumplings dough as they can make the dough a little tough. These sauerkraut pierogi should be soft and ideally have a melt-in-your mouth effect.
As with most traditional recipes, these Polish pierogi with sauerkraut are very simple and consist of few ingredients. The filling includes sauerkraut, wild mushrooms, onion, oil and pepper.
I used small proportions in this recipe (for approx. 35-40 small dumplings) as that's easier to work with especially if you haven't made these before.
If you prefer to make a bigger batch just double the ingredients.
Equipment you'll need
- Cutting board and knife
- Medium sized pot and spoon
- Rolling pin and tea towel
- Large pot and slotted spoon
- Large plate
How to make the sauerkraut filling for pierogi
1.Start by frying the onion in a little oil for a few minutes until soft. Be careful not to brown it too much as it will be bitter instead of sweet. Add the sauerkraut and mushrooms, season with pepper, cover and simmer for approx. 45 minutes, until softened, stirring often. You may have to add a drop of water if the mixture starts sticking to the pot.
2. Puree about ⅓ of the filling and combine with the remaining mixture.
3. Add the breadcrumbs, stir, taste the filling and adjust seasoning if necessary. Be careful when adding the salt (you may not need to add any) as sauerkraut is quite salty.
4. Set aside to cool completely. The sauerkraut filling should be tangy and sharp - be generous with the pepper.
This mixture is very similar to sauerkraut and wild mushrooms.
How to make Polish sauerkraut pierogi: step-by-step
1.Place the flour, butter (or oil) in a large bowl, season and gradually add the water stirring to combine.
2. When all the water has been added and the dough comes together transfer it to a flour dusted surface and knead for about 6 minutes until smooth and soft. Set aside for 20 minutes (cover with cling film or a bowl to prevent it from drying).
3. Divide the dough into 2 parts (easier to work with), cover one and roll out the other as thinly as possible (2-3mm).
4. Using a cookie cutter or the rim of a glass (approx. 7 cm in diameter) make round shapes in the dough. Place a small amount of the filling mixture in the middle of each circle, bring the sides together and stick them well using tips of your fingers.
Keep the pierogi covered with a cloth to prevent from drying.
5. Bring to the boil a large pot of salted water and carefully place the pierogi in the water one by one (not more than 15 per batch). Stir gently with a wooden spoon. Once all the pierogi have come up to the top cook gently for another 4 minutes.
6. Remove from the heat then lift the pierogie out of the pot using a slotted spoon and place in a single layer on top of a lightly greased plate. Either serve immediately or fry as per serving suggestions below.
Serving suggestions
Polish sauerkraut pierogi are usually served with fried bacon, caramelised onions, sour cream and/or butter. You can serve them straight from the pot or shallow fry boiled pierogi until golden and crispy.
Storing and reheating Polish pierogi with sauerkraut
If you aren't using the dumplings straight away place them in an oven proof dish (the oil will prevent them from sticking to one another). Allow to cool completely, then refrigerate (for up to 3 days) until you want to use them. They can be reheated in the same dish - cover the dish with a lid or tin foil and reheat in the oven (180-190 C).
You can also reheat individual portions in the microwave. Alternatively fry them in a pan.
Top tips
- Use good quality sauerkraut, preferably organic and made without any additives (I recommend buying sauerkraut in a Polish delicatessen), with a light yellow/greenish tint (not grey).
- The sauerkraut filling can be made ahead so that you'll have one thing less to do when putting the recipe together. Make the filling, allow it to cool completely, then refrigerate it, covered, overnight. Give the mixture a stir before making the pierogi.
- To wash the porcini mushrooms place them in a small bowl, add a bit of water and rub with your fingertips to remove any grit. Rinse under cold water and add into the sauerkraut.
- The filling might occasionally stick to your fingers as you are making the dumplings. It is a good idea to wipe your fingertips (paper towel works well) and dust them with flour from time to time. Your pierogi will look neater and will be easier to make.
- Try to roll out the dough as thinly as possible (approx. 2 mm thick). Don't worry, it won't tear easily.
- You can make the pierogi dough using either butter or oil. Use either vegetable or olive oil and add 2.5 tablespoons into the dough.
You might also like
I'll be posting a recipe for Polish potato and cheese pierogi later on in the week so be sure to come back then:)
You may also like Polish meat dumplings as well as homemade perogies with cheddar.
And if fruity dumplings is your thing try my blueberry pierogi.
See also these other traditional Polish recipes!
Keep in touch!
I tried to be as specific as possible in my Instructions for making sauerkraut dumplings but if you still have questions do get in touch!
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Polish Sauerkraut Pierogi (Kapusta) Dumplings
Ingredients
For the dough
- 2 cups (250 g) flour
- ½ cup+2tsp (130 ml) very warm/hot water
- 1 tablespoon butter or 1½tbsp oil
- ¼ teaspoon fine sea salt
For the filling
- 10.58 ounces (300 g) sauerkraut drained, finely chopped
- 1 medium onion finely chopped
- 4 large dried porcini mushrooms rinsed well
- 2 tablespoons vegetable/olive oil
- 1 tablespoon fine breadcrumbs
- Sea salt and pepper to taste
Instructions
- Start by making the filling. In a saucepan heat up the oil, add the onion and cook over a low/medium heat for a couple of minutes until softened, stirring often. Add the sauerkraut, mushrooms, seasoning (mainly pepper at this point), stir, cover and simmer for about 40-45 minutes, stirring often (do not let the mixture burn). You may have to add a drop of water if the mixture becomes too dry and starts sticking to the pot. Remove from the heat and puree ⅓ of the mixture. (ensure you puree the porcini but the mixture should not be completely smooth). Combine with the remaining sauerkraut. Add the breadcrumbs, stir, adjust the seasoning if necessary (the mixture should be tangy, sharp and peppery) and set aside to cool.
- While the sauerkraut filling is cooking prepare the dough. Place the flour and butter in a large bowl, add the salt and start combining using a large spoon gradually adding the water. When all the water has been added and the dough comes together transfer it to a flour dusted surface and knead for about 6 minutes until smooth and soft. If the dough sticks to your hands add 1 teaspoon of flour and knead in. Cover the dough with a bowl and set aside for 20 minutes.
- Divide the dough into 2 parts (easier to work with) and roll out one part (keeping the other covered) on a lightly floured surface as thinly as possible, 2-3 mm in thickness (don't worry, the dough is quite elastic and won't tear easily). Using a cookie cutter or the rim of a glass with a diameter of about 7 cm make round shapes (gather up the excess dough and add to the other dough part).
- Place a small amount of the filling (about a teaspoon) in the middle of the round dough shape (if the dough is sticking to the work surface use a knife to help it come off but take care not to tear it). With tips of your fingers stick the edges of the dumpling together - go over the edge twice for each dumpling (your fingertips should be dry so it's a good idea to keep a sheet of paper towel near you to wipe them if they get sticky).
- Place the dumplings on a lightly floured surface and cover with a tea towel.
- Fill a large pot with salted water, add 1 teaspoon of oil, cover and bring to boil. Continue making the dumplings as you are waiting for the water to boil. When the water starts boiling carefully place the dumplings in the pot one by one (up to 15 per batch) and quickly but carefully stir with a wooden spoon. When the dumplings come up to the surface cook them for about 4 more minutes, then switch off the heat and using a slotted spoon transfer to a large plate. Drizzle with a little olive oil/butter and serve! Yields 35-40 pierogi.
Notes
- Use good quality sauerkraut, preferably organic and made without any additives (I recommend buying sauerkraut in a Polish delicatessen), with a light yellow/greenish tint (not grey).
- The sauerkraut filling can be made ahead so that you'll have one thing less to do when putting the recipe together. Make the filling, allow it to cool completely, then refrigerate it, covered, overnight. Give the mixture a stir before making the pierogi.
- To wash the porcini mushrooms place them in a small bowl, add a bit of water and rub with your fingertips to remove any grit. Rinse under cold water and add into the sauerkraut.
- The filling might occasionally stick to your fingers as you are making the dumplings. It is a good idea to wipe your fingertips (paper towel works well) and dust them with flour from time to time. The pierogi will look neater and will be easier to make.
- Try to roll out the dough as thinly as possible (approx. 2-3 mm thick). Don't worry, it won't tear easily.
- You can make the pierogi dough using either butter or oil. Use either vegetable or olive oil and add 2.5 tablespoons into the dough.
- Storing and reheating: If you aren't using the dumplings straight away place them in an oven proof dish (the oil will prevent them from sticking to one another), allow to cool and refrigerate (for up to 3 days) until they are ready to be reheated (in the same dish). Cover with tin foil and reheat in the oven (180-190 C). You can also reheat individual portions in the microwave. Alternatively fry them in a pan.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Michelle Spevak
Hi Monoka! I'm making your Kapusta Pierogie today for Christmas Weekend ❤💚 I made the dough and Kapusta last night, just made a single pierogi and AMAZING! I'll be rolling and filling all day, Merry Christmas. Xo Xo Shellie from NJ.
Monika
Hi Michelle, thank you for letting me know! Glad you like the recipe. Merry Christmas to you too:)
Cookie
Hi, making these right now hope they come out ok. The dough was really hard coming together?? Did I do something wrong?? Sauerkraut came out great, resting the dough now. Wish me luck. !!🤞
Monika
The only thing I can think of that may have caused the dough to be a little tough (did you mean it was hard to knead?) is adding too much flour. Hope it turned out ok:)
Joe Mikolajczyk
Am making this now. Breadcrumbs surprised me -- but they make sense! Also...you are spot-on: The PEPPER is what I NOW remember about my grandmother's kapusta pierogi! One thought: Am sure lots of Americans are/will be viewing this. Any chance of you providing ingredients in something other than metric?
Monika
Hi Joe, thanks for getting in touch! You will find US Customary under the ingredients list inside the recipe card. Just click on that. You will need 2 cups of flour and 1/2 cup plus 1 teaspoon of water. Let me know how these turn out for you, thanks!
STAZA
I've been trying to replicate my mum's kapusta recipe, my family hailing originally from Lithuania and Russia. I keep thinking it had potatoes and sauerkraut in the filling. Your recipe seems to be the closest I've found yet. Do you think the kapustas would ever contain both potatoes and sauerkraut, or should I stick to the mushroom base at least at first try?
Monika
Hi Staza, I am not sure how Russians or Lithuanians make their dumplings but perhaps you are thinking of another recipe containing both sauerkraut and potatoes? These particular dumplings are sauerkraut and mushrooms only, not sure how they would turn out with potatoes in them too.
STAZA
Thank you so much for the reply, Monika. I found another recipe since I commented, which I will combine with your recipe. I'll let you know how it turns out. It seems an odd combination, potatoes with sauerkraut, but that's how I seem to remember it from long ago.
Monika
You are welcome and do let me know how they turn out, thanks!
Hope
I come from a town with a large Russian and Polish population and both had their awesome recipes and traditions. The polish pierogis were filled with a variety of fillings but my favorite were the potato sauerkraut ones. I think the mushroom addition in this recipe would be great as well. I can hardly wait to try them.
Monika
I'd love to know how they turn out for you!
Velvet Hawrylenko
My father is Ukrainian and I grew up having sauerkraut and potato pierogi. We also had potato and cottage cheese, but I don’t care for cottage cheese. Later came the potato and cheese.
Monika
I imagine those pierogi must have been pretty similar to the Polish ones.
Mila
That's so interesting to know that you served them on the Christmas, we usually make it with mashed potatoes or sweet. Honestly, never tried with cabbage 🙂
Monika
The filling is a bit like in the yeast buloczki z kapustoy that are sold everywhere in Russia - at least that was the case 25 years ago when I was there.
thepetiteexplorer
I LOVE a dumpling, but always associated them with Asia. I will try this European version.
Monika
Great, hope you like it:)
Hilda
I love any kind of dumplings - never thought of stuffing them with sauerkraut. I will definitely be trying this one. Thanks for co-hosting!
Monika
Hope you like them if you do make them. Thanks for stopping by:)
cookingwithauntjuju.com
I enjoy making my own dumplings and recently made a Chinese variety. I am a big fan of sauerkraut as I use to grow my own cabbage and make homemade sauerkraut. Very different from what you can buy in the store. Thanks for co-hosting 🙂
Monika
I've actually never made my own sauerkraut but I imagine it's very different from store bought.
Jhuls
I have never tried making my own dumplings and now, I am asking myself why! These sound really good, Monika. I might eat more than I can handle.? Thanks for sharing!
Monika
Thanks Jhuls, they are a bit fiddly but so worth the extra effort:)
Eb Gargano | Easy Peasy Foodie
What a lovely sounding recipe! I don;t know very much about Polish food, so I love reading about it on your blog! Thanks for linking up to #CookBlogShare 🙂 Eb x
joskitchenlarder
I absolutely adore pierogi z kapusta and they do scream traditional Polish Christmas Eve to me. 🙂 Delicate dough and absolutely lovely, all singing and dancing filling (big fan of sauerkraut here). Delicious! 🙂
Monika
Thank you! I think you have to grow up with these flavours to really appreciate them, I can't imagine not having these on December 24:)
Nico @ yumsome
OK, that's it, I'm putting my coat on, and coming to your house for dinner! xx
Monika
Ha, ha, I'd love to invite you but the pots are empty, these things get straight away:)
chefingaroundblog
Wow, these sound amazing! I'm sure they're worth the effort! Your step-by-step photos are great! Thank you!
Monika
Thank you, glad you like them:)
Vivian
A friend and I make a recipe similar but a bit different. We make as a casserole. Ingredients include sauerkraut, instant potatoes, onions and layered with lasagna noodles. Mix sour cream, evaporated milk and pour over layered casserole. Top with buttered croutons and bake. Of course you have to have German sausage on the side. Delicious and addicting. We call this Verrinex.
Monika
Sounds delicious! It shows just how versatile sauerkraut is, it can be used in so many different ways.
Glutarama
These look so pretty, never ever heard of these before (not even tried sauerkraut...how bad is that!) I reckon I need to make these for myself asap!
Monika
Thanks! Sauerkraut is not everyone's cup of tea, but if you like sour, tangy flavours you will probably like sauerkraut too:)