Sauerkraut Filling for Pierogi
Fill pierogi dough pockets with a mixture of cooked onions, mushrooms, and sauerkraut.
The mixture is cooked in a pan until the onions and mushrooms are tender.
It is then cooled before being used to fill the pierogi dough.
By Nadia Kovalenko
Posted October 30, 2026Share
Time
Calories
Servings
Difficulty
Description
Fill pierogi dough pockets with a mixture of cooked onions, mushrooms, and sauerkraut.
The mixture is cooked in a pan until the onions and mushrooms are tender.
It is then cooled before being used to fill the pierogi dough.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 7
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped mushrooms
14 ounces sauerkraut - drained, rinsed and minced
0.25 teaspoon salt
0.25 teaspoon ground black pepper
2 tablespoons sour cream
Instructions
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1
Heat 2 tablespoons of oil in a large skillet over medium heat. Add 1 cup of chopped onion and 1 cup of chopped mushrooms. Cook until they are tender but not brown. Stir in 14 ounces of sauerkraut, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook for 6 to 10 minutes. Remove from heat and stir in 2 tablespoons of sour cream.
Nutrition Facts
Servings 6
Amount Per Serving
-
Calories 77 kcal
% Daily Value *
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Total Fat 6g
-
Saturated Fat 1g
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Cholesterol 2mg
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Sodium 533mg
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Total Carbohydrate 6g
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Dietary Fiber 2g
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Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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