Potato & Mushroom Pierogi

a plate piled with fresh pierogi topped with saurkraut
Prep Time: 
30 minutes
Number of Servings: 
24 pierogi
Recipe Source: 



  1. Make Dough

    1. Place flour and sea salt in a medium mixing bowl and mix.
    2. Add water and oil. Mix with a spoon until cool.
    3. Using your hands, form a ball of dough. Place dough on a lightly floured surface and knead 2 to 3 minutes.
    4. Place back in mixing bowl, cover, and refrigerate for 30 minutes.
  2. Caramelize Onions

    1. Heat oil in a heavy skillet and sauté onions with a pinch of sea salt until translucent and golden brown, stirring frequently. Set aside.
  3. Boil Potatoes

    1. Place potatoes in a pan with water to cover and add a pinch of salt. Bring to a boil.
    2. Reduce heat to medium and simmer until potatoes are tender.
    3. Remove, pour into a colander, and drain water. Divide in half for each type of filling. Set aside to cool.
  4. Make Mushroom Filling

    1. Place maitake and shiitake in a small saucepan and cover with cold water. Bring to a boil.
    2. Reduce heat and simmer for 10 minutes. Remove, drain, and coarsely chop.
    3. Heat oil in a skillet and sauté fresh mushrooms with the soy sauce for about 2 to 3 minutes.
    4. Add the maitake, shiitake, and garlic. Sauté 3 to 5 minutes.
    5. Add 1 12 cups of cooked potatoes and mash with a potato masher or fork.
    6. Add 12 cup caramelized onions, sauerkraut, black pepper, and sea salt. Mix well. Set filling aside.
  5. Make Potato Filling

    1. Heat oil and sauté onions until translucent.
    2. Add 1 12 cups cooked potatoes and mash with a potato masher or fork.
    3. Add remaining half of the caramelized onions, sauerkraut, salt, and pepper. Mix.
  6. Make Peirogi

    1. Form the Pierogi

      1. Divide the dough into thirds and roll out on a lightly floured surface until about 18-inch thick. Using a pastry cutter or glass, cut the dough into 3 to 3 12-inch circles for the pierogi shell.
      2. To form the pierogi, place 1 12 to 2 teaspoons of filling in the center of each dough circle. Moisten edge of half the dough with a little water, fold it over the filling, and pinch the edges together firmly.
      3. Repeat, alternating fillings. Keep the filled pierogi covered until all have been formed.
    2. Boil the Pierogi

      1. Bring 3 to 4 quarts of water to boil in a medium pot.
      2. Working in batches of 5 or 6, cook pierogi in boiling water until they float to the surface - about 3 to 4 minutes.
      3. Remove and drain in a colander. Repeat until all pierogi have been boiled.
    3. Fry the Pierogi

      1. Heat 2 to 3 tablespoons oil in a heavy skillet and fry pierogi until golden brown on each side.
      2. Continue boiling and frying the pierogi until all have been cooked.


  • Serve with sauerkraut.
Nutrition Info: 
118 calories, 5 g fat (36% calories from fat), 3 g protein, 16 g carbohydrate, 1 g fiber, 0 mg cholesterol, 106 mg sodium


Eden Foods

Eden Foods is the oldest natural and organic food company in North America, and the largest remaining independent manufacturer of dry grocery, organic food. They track the environmental impact of their food upstream from suppliers, through company operations, and downstream, monitoring all the social impacts.