Polish Sauerkraut Pierogi (Kapusta) Dumplings

These vegetarian, delicious Polish sauerkraut pierogi (kapusta) dumplings are a traditional Polish dish enjoyed at family gatherings and festive celebrations.

I am very excited to share with you today one of my favourite traditional Polish Christmas Eve dishes – sauerkraut pierogi.  This Polish pierogi recipe is closely related to Porcini 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).  The photos I included in the ‘uszka’ recipe might be useful when making these dumplings too.

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.

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, 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. 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

• Kitchen scale/measuring cup
• Cutting board and knife
• Medium size pot and spoon
• Rolling pin and tea towel
• Large pot and slotted spoon
• Large plate

How to make the filling for sauerkraut 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.

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2. Puree about 1/3 of the filling and combine with the remaining mixture.

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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.

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4. Set aside to cool completely. The sauerkraut filling should be tangy and sharp – be generous with the pepper.

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How to make Polish sauerkraut pierogi: step-by-step

1.Place the flour, butter (or oil) on top of your work surface, season and gradually add the water combining the ingredients and preventing the water from escaping using a large knife.

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2. When the dough starts coming together knead until smooth.

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3. Divide the dough into 2 parts (easier to work with), cover one and roll out the other as thinly as possible.

4. Using 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.

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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.

Top tips

• 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 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.

More pierogi recipes

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 these easy, healthy Polish meat dumplings with butternut squash.

And if fruity dumplings is your thing try my blueberry pierogi.

Keep in touch!

I tried to be as specific as possible in my Instructions but if you still have questions do get in touch!

Follow me on Facebook, Instagram and Twitter for regular recipe updates!

Polish Sauerkraut Pierogi (Kapusta) Dumplings

These vegetarian, delicious sauerkraut pierogi are a traditional Polish dish enjoyed at gatherings and festive celebrations.

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Course: Dinner, Party Food

Cuisine: Polish

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 35 minutes

Servings: 6 people

Calories: 227kcal

Author: Monika Dabrowski

Ingredients

For the dough

• 250 g flour (2 cups)
• 130 ml very warm water
• 1.5 teaspoon butter
• 1/3 tsp fine sea salt a good pinch

For the filling

• 300 g sauerkraut strained, finely chopped
• 1 medium onion finely chopped
• 4 large dried porcini mushrooms rinsed well
• 2 tbsp olive oil plus 1 tsp for boiling the pierogi
• 1 tbsp fine breadcrumbs
• Sea salt and pepper to taste

Metric - US Customary

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 1/3 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. Tip the flour onto your work surface, add the salt, make a well in the middle, add the butter and start combining using a large knife, cutting through the mixture and 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, soft and elastic. 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 15 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 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 them onto a large plate. Drizzle with a little olive oil/butter and serve! Yields 35-40 pierogi.

Notes

• 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.

Nutrition

Serving: 1serving | Calories: 227kcal | Carbohydrates: 37g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 483mg | Potassium: 167mg | Fiber: 3g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 3mg

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