Filling for Polish Pierogies

    10 min

    This is a creamy filling made with onions, mushrooms, sauerkraut and sour cream that you can use to fill pierogies.

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    Serves: 6 

    • 2 tablespoons vegetable oil
    • 1 onion, finely chopped
    • 70g mushrooms, chopped
    • 300g sauerkraut - drained, rinsed and chopped
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 tablespoons soured cream

    Prep:10min  ›  Ready in:10min 

    1. In a large frying pan, heat oil over a medium heat. Add onions and mushrooms, and cook until tender but not brown. Stir in sauerkraut, salt and black pepper. Cook for 6 to 10 minutes. Remove from heat, and stir in 2 tablespoons soured cream.

    Watch how!

    Watch our How to make pierogi video to see how to make traditional Polish pierogi.

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    Reviews & ratings
    Average global rating:

    Reviews in English (16)


    In all the years I have been making Pierogi, I have never put sour cream in the filling. You can use mashed potatoes to hold the filling together. It makes it easier to work with.  -  06 Sep 2004  (Review from Allrecipes US | Canada)


    I always add brown sugar to this (about 2 T, or more, depending on your own taste). It cuts the tartness of the sauerkraut, and really make the filling.  -  27 Oct 2007  (Review from Allrecipes US | Canada)


    These were AWESOME!!! I love sauerkraut and just had to try these. 1/4 of the pierogis I boiled then fried and 1/4 of them I just fried. Hubby liked the boiled one but I liked just fried. I used a sour cream, lemon juice, garlic powder, onion powder, and dill weed dipping sauce.  -  19 Aug 2008  (Review from Allrecipes US | Canada)