Traditional homemade pierogi filled with creamy potato and cottage cheese or savoury mushroom and sauerkraut, boiled until tender and served with soured cream and herbs.
Pierogi
Updated : 03 February, 2026
Easy
More than 1 hour.
Ingredients
For the mushroom and sauerkraut filling
50 grams
Dried mushrooms
250 grams
Sauerkraut
40 grams
Butter
For the cottage cheese and potato filling
250 grams
Potato
3 tablespoon
Olive oil
1
Onion
250 grams
Curd
For the dumpling dough
250 grams
Self-raising flour
1 teaspoon
Salt
1 tablespoon
Vegetable oil
150 milliliters
Water
To serve
300 milliliters
Sour cream
small handful
Dill
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the mushroom and sauerkraut filling, place the dried mushrooms in 300ml (10½fl oz) water and leave to soak for 1 hour to infuse.
Step 2
Drain the sauerkraut in a colander and rinse under running water to reduce its acidity. Transfer it to a pan of boiling water, lower the heat to a simmer and cook for 30 minutes. Drain thoroughly.
Step 3
Lift the mushrooms out of the soaking liquid with a slotted spoon, keeping the liquid. Finely chop the mushrooms.
Step 4
Melt the butter in a frying pan over a medium heat. Add the sauerkraut, chopped mushrooms and the reserved mushroom liquid. Bring to the boil and cook until all the liquid has evaporated. Remove from the heat and leave to cool.
Step 5
For the cottage cheese and potato filling, boil the potatoes in salted water for about 20 minutes, or until soft enough to mash. Drain well and set aside to cool.
Step 6
Heat the oil in a frying pan over a medium heat and fry the onions for 4-5 minutes, until crisp and browned. Set aside 1 tablespoon of the onions for garnish.
Step 7
To make the dumpling dough, sift the flour into a large bowl and make a well in the centre. Add the salt, oil and water to the well. Using your fingers, gradually draw in the flour until a soft dough forms.
Step 8
Turn the dough out onto a lightly floured surface and knead for 5-8 minutes, until smooth and glossy. Wrap in a clean tea towel and leave to rest in a cool place for at least 20 minutes.
Step 9
Once the potatoes are cool, place them in a large bowl, crumble over the cottage cheese and mash until smooth. Stir in the fried onions and mix well. Set aside.
Step 10
To shape the pierogi, roll the dough out on a floured surface to a thickness of 3mm. Cut out 10cm (4in) circles using a pastry cutter.
Step 11
Place 1 teaspoon of the cottage cheese and potato filling onto half of the rounds, and 1 teaspoon of the mushroom and sauerkraut filling onto the remaining rounds. Brush the edges lightly with water, fold each round into a semi-circle and press firmly to seal.
Step 12
Cook the pierogi in batches in a large pan of boiling water for 3-4 minutes, until they float to the surface.
Step 13
To serve, arrange the pierogi on plates, sprinkle with the reserved fried onions and dill, and serve with bowls of soured cream on the side.
Author note
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