Pierogi with Sauerkraut, Mushrooms, and Candied Orange Zest

Pierogi z kiszoną kapustą, grzybami i kandyzowaną skórką z pomarańczy

Preparation info
  • Makes about 30 pierogi,


    • Difficulty


    • Ready in

      1 hr 30

Appears in
Fresh From Poland: New Vegetarian Cooking from the Old Country

By Michał Korkosz

Published 2021

  • About

These pierogi are usually served as part of a traditional Polish Christmas Eve dinner—a feast of twelve dishes—but I like them so much that I cook them all year long. Sauerkraut filling may be too acidic for some, so I tone it down with candied orange zest, which gives these a delicate sweetness and a Christmas-y relish.


  • 1 pound (3 cups/450 g) Sauerkraut, drained and finely chopped


  1. To make the filling, place the sauerkraut in a medium saucepan and cover with water. Cook over low heat for 40 minutes, until tender. Drain well.
  2. Heat 1 tablespoon of the butter in a large skillet. Add the onion and the bay leaves. Cook, stirring occasionally, until the onion is translucent, 3 to 4 minutes. Add another tablespoon of butter, let it melt,