Polish Sauerkraut Dumplings (Pierogi z Kapusta)

These vegetarian Polish Sauerkraut Dumplings are a traditional Polish dish enjoyed at family gatherings and festive celebrations.

Polish Sauerkraut Dumplings (Pierogi z Kapusta)

 

POLISH SAUERKRAUT DUMPLINGS (PIEROGI Z KAPUSTA)

I am very excited to share with you today one of my favourite traditional Polish Christmas Eve dishes – Polish Sauerkraut Dumplings (Pierogi z Kapusta).  This Polish pierogi recipe is closely related to Porcini Dumplings (uszka), served on Christmas Eve with borscht, both of which I posted 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) – the photos I included in the ‘uszka’ recipe might be useful when making these dumplings too.

 

Polish Sauerkraut Dumplings (Pierogi z Kapusta)

 

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.

How to make Polish pierogi

A few things to keep in mind is first of all rolling out the dough as thinly as possible.  Try to roll it out to only about 2mm (though not thinner) of thickness.  The thinner the dough the better the dumplings.

I don’t use any eggs in my dumplings dough as they tend to produce tougher dumplings.  These sauerkraut dumplings should be soft and ideally have a melt-in-your mouth effect.

The filling might occasionally stick to your fingers. It is a good idea to wipe your fingertips (paper towel works well) and dust them with flour every once in a while as you are forming the dumplings.  You’ll be more effective and the dumplings will look neater and will be easier to make.

 

Polish Sauerkraut Dumplings (Pierogi z Kapusta)

 

As with most traditional recipes, these dumplings are very simple and consist of few ingredients, though you might need a bit of practice before you are completely satisfied with the results.  I used small proportions in this recipe (for approx. 30-32 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.

 

Polish Sauerkraut Dumplings (Pierogi z Kapusta)

 

I tried to be as specific as possible in my instructions but do get in touch if you’ve still got questions.  I hope the step-by-step photos below help.

I’ll be posting a recipe for Polish Cheese and Potato Dumplings (Pierogi Ruskie) later on in the week so be sure to come back then:)

You may also like these easy, healthy Turkey Dumplings (Pierogi) with Butternut Squash.

 

How to make pierogi:

Polish Sauerkraut Dumplings (Pierogi z Kapusta)
Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
 

These vegetarian Polish Sauerkraut Dumplings are a traditional Polish dish enjoyed at gatherings and festive celebrations.

Course: Dinner, Party Food
Cuisine: Polish
Keyword: polish sauerkraut dumplings, sauerkraut pierogi
Servings: 30 -32 pierogi
Author: Everyday Healthy Recipes
Ingredients
  • For the dough:
  • 250 g flour
  • 130 ml hot water about half a cup
  • 1.5 teaspoon butter
  • Pinch of salt
  • For the filling:
  • 300 g sauerkraut strained, finely chopped
  • 1 medium onion finely chopped
  • 2 dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1 tablespoon breadcrumbs
  • Sea salt and pepper to taste
Instructions
  1. 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, stir, cover and simmer for about 40 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 partially puree (ensure you puree the porcini but the mixture should not be completely smooth). Add the breadcrumbs, stir, adjust the seasoning if necessary (the mixture should be tangy, sharp and peppery) and set aside to cool.
  2. While the sauerkraut filling is cooking prepare the dough. Tip the flour onto your work surface, make a well in the middle, add the butter and start combining using a large knife, gradually adding the water into the middle and gathering up the mixture with the knife to prevent the water from escaping. When the dough starts to come together and all the water has been added knead the dough for 2-3 minutes until it becomes smooth and elastic. Cover the dough with a cloth/tea towel and leave to rest for 20 minutes.

  3. 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, 2-2 mm in thickness (don't worry, the dough is quite elastic and won't tear easily). Using a glass with a diameter of about 7 cm make round shapes (gather up the excess dough and add to the other dough part).

  4. 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)

  5. Place the dumplings on a lightly floured surface.
  6. Fill a large pot with salted water, 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 another minute, switch off the heat and using a slotted spoon transfer them onto a large plate. Drizzle with a little olive oil and serve!

Recipe Notes

If you aren't using them straight away place the dumplings 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 them with tin foil and reheat in the oven.

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Polish Sauerkraut Dumplings (Pierogi z Kapusta)

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Recipe Link Parties

I am bringing these Polish Sauerkraut Dumplings (Pierogi z Kapusta) recipe to #CookBlogShare, hosted this week by Eb@Easy Peasy Foodie.  Also sharing with Recipe of the Week, Tasty Tuesdays, Fiesta Friday, which I have the pleasure of co-hosting together with Jhuls @ The Not So Creative Cook.

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  1. 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 🙂

    • 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.

  2. 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 🙂

  3. 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!

  4. 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! 🙂