Disclosure: This post may contain affiliate links. If you make a purchase through these links, I may earn a commission. This comes at no additional cost to you. For more details, please visit my Affiliate Disclosure page.
This sauerkraut pierogi filling recipe is one of the traditional pierogi fillings my family has been making for generations. To keep the main pierogi recipe focused, I’ve divided the different fillings into their posts.
In this post, you’ll find the sauerkraut version, but there are others too—like the cheese filling included in the main pierogi recipe, and the Creamy Potato filling.
First-Things-First: Mise en Place
Before you start with the recipe, let me share some kitchen wisdom that’s made cooking much easier over the years. It’s called Mise en Place—a French phrase that means “everything in its place.” It might sound fancy, but it’s really just about setting yourself up for success: read the recipe all the way through, gather your tools, then prep and measure everything before you turn on the stove.
With pierogi fillings, this step is especially important. Each filling must be cooked, refrigerated overnight, and ready before making the dough. That way, once the dough is rolled out, you can go straight into filling and sealing without interruption.
This simple habit takes the guesswork out of cooking and keeps surprises to a minimum—whether you’re new to the kitchen or have been making pierogi for years.
Ingredients for Sauerkraut Pierogi Filling
For this sauerkraut filling, you’ll need a few simple ingredients (exact quantities and measurements are on the recipe card below):
- Fresh sauerkraut – About 2 pounds. I prefer the bagged kind found in the refrigerated deli section for better flavor and texture.
- Mushrooms – Fresh cremini (baby bella) or button mushrooms, finely diced and sautéed. After World War II, the recipe was adapted to use jarred mushrooms, but fresh brings far better flavor and texture—so that’s the version I’ve restored here.
- Butter and shortening – A mix of both gives the filling richness and balance.
- Onion – I use Vidalia onions, but any variety will work fine.
How to Make Sauerkraut Pierogi Filling
This filling is all about slow cooking to let the flavors come together.
- Prepare the sauerkraut – Drain the sauerkraut in a colander. If you prefer a milder flavor, rinse briefly under cold water. Either way, squeeze or press it into the colander firmly to remove as much moisture as possible.
- Prepare the mushrooms – Clean the mushrooms gently with a dry cloth or soft brush—avoid rinsing with water, since mushrooms soak it up and release it later during cooking. Finely dice them into tiny pieces, about ⅛ inch or even slightly smaller. The goal is for the mushrooms to blend smoothly into the sauerkraut filling, not stand out in big chunks.
- Cook the mushrooms – In a skillet, melt some butter and sauté the diced mushrooms until softened and lightly browned. Season with salt and pepper as they cook, then taste and adjust if needed. Set aside.
- Sauté onion – In a large sauté pan (or similar pot), melt the butter and shortening. Add the diced onion and cook over medium heat until translucent, but not browned. Season with salt and pepper while it cooks, then taste and adjust as needed.
- Combine and simmer – Stir the sauerkraut and cooked mushrooms into the pot with the cooked onions. Reduce the heat to medium-low, cover, and let the mixture simmer gently for at least 1½ hours, stirring occasionally to prevent sticking.
- This is it! – The sauerkraut pierogi filling is ready. Transfer it to a large bowl, cover tightly, and refrigerate overnight. Chilling keeps the filling firm, so it won’t soften the dough or cause trouble when sealing.
Variations
- Mushroom options – Button mushrooms are classic, but cremini or even wild mushrooms add a deeper, earthier flavor.
- Caraway seeds – A small pinch of caraway seeds stirred in during simmering gives the filling a traditional Polish flavor boost.
Storage & Leftovers
- Refrigerator: Store cooled sauerkraut filling in an airtight container in the fridge for up to 4 days. The flavors often improve after a night or two.
- Freezer: Portion the filling into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge before using in pierogi.
What to Do with Leftovers:
If you end up with more filling than dough, this sauerkraut mixture works beautifully in other dishes:
- Side dish: Warm it gently and serve alongside pork or sausage.
- Soup starter: Stir into broth-based soups or stews for a tangy, savory kick.
- Stuffed pastries: Use as a filling for savory turnovers, hand pies, or puff pastry pinwheels.
Pierogi Filling: Sauerkraut
A savory pierogi filling made with sautéed mushrooms, sweet onions, and tangy sauerkraut. This classic blend is rich, hearty, and perfectly balanced — a traditional favorite that brings depth and flavor to every bite.
- Prep Time: 20 minutes
- Refrigerate: 8 hours
- Cook Time: 105 minutes
- Total Time: 10 hours 5 minutes
- Method: Stovetop
Ingredients
- 2 pounds fresh sauerkraut (or 2 jars, drained well)
- 8 ounces fresh cremini (baby bella) or button mushrooms, finely diced (about 1/8 inch)
- 4 tablespoons butter, divided
- 2 tablespoons shortening (like Crisco)
- 1 large onion, finely diced (I use Vidalia, but any variety works fine)
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
Instructions
- Prepare the sauerkraut – Drain in a colander. For a milder flavor, rinse briefly under cold water. Squeeze well to remove as much liquid as possible.
- Prepare the mushrooms – Clean mushrooms gently with a dry cloth or brush (avoid water, which they’ll absorb). Finely dice into very small pieces, about ⅛ inch or less.
- Cook the mushrooms – In a skillet, melt 2 tablespoons of butter and sauté the diced mushrooms until softened and lightly browned, about 10-15 minutes. Season with about ¼ teaspoon each of salt and pepper, taste, and adjust as needed. Set aside.
- Sauté the onion – In a large pot, melt the remaining 2 tablespoons of butter with the shortening. Add the onion and cook over medium heat until translucent, not browned. Season with about ¼ teaspoon each of salt and pepper, then adjust as needed.
- Combine and simmer – Stir in the sauerkraut and cooked mushrooms. Cover and simmer gently over low heat for at least 1½ hours, stirring occasionally to prevent sticking.
- Cool completely – Transfer to a large bowl, cover and seal, then refrigerate overnight (or you can leave it in the covered pan, just allow to cool before refrigerating). This allows the flavors to deepen and ensures the filling is firm and easy to work with.
- Form portions – When ready to use, shape the filling into walnut-sized balls for easy pierogi assembly.
Notes
- If you like sauerkraut extra tangy, skip the rinse before draining. For a milder flavor, rinse briefly under cold water.
- Squeeze as much liquid as possible from the sauerkraut before cooking. You can press it between layers of paper towel to draw out even more moisture. The drier the sauerkraut, the easier it is to work with—and the better your pierogi will seal.
- Like most sauerkraut dishes, this filling tastes even better the next day. Refrigerating overnight allows the flavors to mellow and come together.
I am planning on making these for the first time ever and wanted to know based on your recipe, how many pierogies will this yield? Thanks!
Great question! One batch of this dough will usually give you about 40–45 pierogi, depending a bit on how thin you roll it and how generous you are with the filling. If you’re making them for the first time, I recommend planning on the lower end — they disappear fast, and it never hurts to have extras! If your question was about the sauerkraut filling yield, it would be about the same 40-45 pierogi. I’m excited you’re giving them a try — let me know how they turn out for you.