Pierogi with cabbage and mushrooms

It’s not often that I prepare polish dishes, especially here, in Sweden. But my beloved friends fell in love with polish pierogi. They’ve already tried “ruskie” [russian], with lentils, and this time there were with cabbage and mushrooms. I’ve always thought that the best pierogi with cabbage and mushrooms are done by my ex’s grandma, but this time I’ve made almost as good as her. This recipe is for around 50 pierogi, depends on how thin dough and how big pierogi you like. My dough was quite thin. 


pierogi with cabbage and mushrooms
  • 4 cups of flour
  • 2 cups of warm water
  • 2 teaspoons of oil
  • 2 teaspoons of salt
  • a pinch of dried yeast


  • half a head of fresh cabbage
  • 30 g of dried porcini or bolete
  • 2 onions
  • salt
  • pepper
  • 1-2 tablespoons of oil

Dried mushrooms put in a cold water for minimum 30 minutes.
Finely chop the cabbage. In a large pot add the cabbage and cover it with water. Add 1 tablespoon of salt and cook for about 15 minutes, until soft. After about 10 minutes of cooking, pour also the water from dried mushrooms.
Mushrooms cut into smaller pieces.
Dice the onion and fry in oil. Then add the cabbage, which was before drained from the water, and fry stirring frequently. In the middle of cooking add mushrooms, salt and pepper. Cabbage should be soft and fragrant. Set aside to cool.

Mix dry ingredients and oil together. Knead the dough and add gradually warm water. The dough should be elastic and soft. Cover with a cloth so it’s not gonna get dry out.
Divide the dough into 4 parts. Each part roll out thinly, then cut out circles with a glass.
For each wheel (depending on size) add 1-2 teaspoons of stuffing. Exactly stick the edges of the pierogi. Small portions cook in boiling salted water for about 3-5 minutes.
Serve with fried onions.

Bon appetit! 🙂

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