Polish Pierogi with Cabbage and Mushrooms
Soft, pillowy dough pockets filled with sautéed cabbage and mushrooms—a vegetarian take on this beloved Polish comfort dish. Serve with sour cream and caramelized onions for authentic flavor.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 9g
Ingredients
- 2 cups all-purpose flour
- 1 large egg
- ½ teaspoon salt
- ¾ cup warm water
- 3 cups cabbage, finely chopped
- 8 ounces mushrooms, chopped
- 2 tablespoons butter
Instructions
- 1
Combine flour and salt in a large bowl, creating a small well in the center like a volcano.
- 2
Crack the egg into the well, add warm water, then use a fork to beat the egg and gradually pull flour from the sides into the center until a shaggy dough forms.
- 3
Dust the counter with flour and knead the dough by pushing it away from you with the heel of your hand, then folding it back toward you, for 8 to 10 minutes, until it becomes smooth and slightly tacky.
- 4
Cover the dough with a bowl or clean towel and let it rest at room temperature for at least 15 minutes so the gluten relaxes.
- 5
Melt butter in a large skillet over medium heat until it stops foaming, about 1 minute.
- 6
Add the chopped cabbage and mushrooms to the skillet and stir once every 30 seconds, cooking for 10 to 12 minutes, until the vegetables are soft and any liquid has evaporated.
- 7
Season the filling with salt and pepper to taste, then transfer it to a bowl and let it cool for at least 5 minutes.
- 8
Dust the counter and a rolling pin with flour, then roll the dough to slightly thinner than a pencil—about the thickness of a dime—so you can nearly see through it.
- 9
Cut the dough into 3-inch circles using a round cookie cutter or the rim of a drinking glass, pressing straight down and pulling straight up.
- 10
Place 1 teaspoon of the cooled filling in the center of each circle, fold the dough in half to form a half-moon, and press the edges together firmly so they seal.
- 11
For a traditional sealed edge, hold each pierogi in your non-dominant hand and press the curved edge between your thumb and forefinger in a gentle pinching motion, moving from one end to the other.
- 12
Fill a large pot three-quarters full with water, cover it, and bring to a rolling boil over high heat—you'll hear a steady, vigorous bubbling sound.
- 13
Carefully place the pierogi into the boiling water in small batches so they don't touch, and stir gently once with a wooden spoon so they don't stick to the bottom.
- 14
Cook for 3 to 4 minutes until the pierogi float to the surface, then wait another 30 seconds after floating before scooping them out with a slotted spoon.
- 15
Transfer the cooked pierogi to a plate and serve warm with sour cream and caramelized onions on the side.
Tools you’ll need
- large mixing bowl
- fork
- counter and wooden cutting board
- large skillet (12 inches)
- wooden spoon
- small bowl
- rolling pin
- 3-inch round cookie cutter or drinking glass
- large pot (4-quart minimum)
- slotted spoon
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