< Print

Pierogi Filling: Sauerkraut

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Form portions – When ready to use, shape the filling into walnut-sized balls for easy pierogi assembly.

Notes

  1. If you like sauerkraut extra tangy, skip the rinse before draining. For a milder flavor, rinse briefly under cold water.
  2. 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.
  3. Like most sauerkraut dishes, this filling tastes even better the next day. Refrigerating overnight allows the flavors to mellow and come together.

Find it online: https://foodienoise.com/sauerkraut-pierogi-filling/