Pierogi with Sauerkraut and Mushrooms
Savoury dumplings stuffed with tangy sauerkraut and earthy mushrooms, a classic for a Polish Christmas Eve table and fully vegan.
- Time1 hr 30
- LevelMedium
- Costabout £0.82 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Fry the onions in the olive oil for 8 minutes until soft and golden. Add the mushrooms and cook for 8 minutes until all the liquid has gone.
16 min - 2
Chop the sauerkraut finely. Add to the pan with the marjoram, pepper and salt and cook for 10 minutes. Leave to cool completely.
10 min - 3
Mix the flour, sunflower oil, salt and warm water into a soft dough. Knead for 5 minutes, then cover and rest for 20 minutes.
5 min - 4
Roll out the dough thinly and cut into circles with an 8 cm cutter. Put a teaspoon of filling on each, fold and pinch the edges firmly.
- 5
Boil in batches in salted water. They are ready 2 minutes after floating. Lift out with a slotted spoon.
2 min - 6
Serve as they are, or fry briefly in a little olive oil until golden at the edges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.