Holiday Dumplings with Sauerkraut, Wild Mushrooms, and Onions

Why You’ll Love This Recipe

• Classic holiday flavors: tangy sauerkraut and woodsy mushrooms wrapped in tender dough.
• Make-ahead friendly: freeze before or after boiling for stress-free entertaining.
• Balanced texture: pillowy centers, lightly crisp butter-sautéed edges, and jammy sweet onions.
• Approachable technique with clear, timed steps for reliable results.

Grocery List

• Produce: 3 large onions, 2 cloves garlic, 8 oz (225 g) cremini mushrooms, fresh dill or parsley
• Dairy: Unsalted butter, 1 large egg
• Pantry: All-purpose flour, sauerkraut (1 lb/450 g), dried porcini (1 oz/28 g), neutral oil, bay leaf, allspice, black pepper, kosher salt

Full Ingredients

Dough

• 3 cups (360 g) all-purpose flour
• 1 tsp fine salt
• 1 large egg
• 1 cup (240 ml) warm water (about 115°F/46°C)
• 2 tbsp neutral oil (sunflower or canola)

Sauerkraut & Wild Mushroom Filling

• 1 oz (28 g) dried porcini mushrooms
• 1 cup (240 ml) boiling water (for soaking porcini)
• 1 lb (450 g) sauerkraut, rinsed under cold water and squeezed very dry, then chopped
• 8 oz (225 g) cremini or baby bella mushrooms, very finely chopped
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 bay leaf
• 2 whole allspice berries (or 1/8 tsp ground), optional but traditional
• 1 tbsp unsalted butter
• 1 tbsp neutral oil
• 1/2 tsp freshly ground black pepper
• Kosher salt to taste (sauerkraut is salty; taste before adding)

Sweet Browned Onion Topping

• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp neutral oil
• Pinch kosher salt (and a pinch of sugar if onions are very sharp)

For Boiling & Finishing

• Kosher salt (1 tbsp per 4 quarts/3.8 L water)
• 3 tbsp unsalted butter (for sautéing boiled pierogi)
• 2 tbsp chopped fresh dill or flat-leaf parsley, for garnish

Step-by-Step Instructions

Step 1: Soak the porcini

Place the dried porcini in a heatproof bowl and cover with 1 cup (240 ml) of boiling water. Press down to submerge. Soak for 20 minutes. Strain through a fine mesh lined with a coffee filter or paper towel to remove grit, reserving the liquid. Finely chop the softened porcini.

Step 2: Cook the sauerkraut-mushroom filling

Heat 1 tbsp butter and 1 tbsp oil in a wide skillet over medium heat. Add the diced onion and cook 5 minutes until translucent. Stir in the cremini and cook 5–7 minutes until moisture evaporates. Add garlic and cook 30 seconds. Add sauerkraut, bay leaf, allspice, black pepper, chopped porcini, and 1/4 cup (60 ml) of the strained porcini soaking liquid. Simmer over medium-low, stirring often, until the mixture is cohesive and nearly dry, 15–20 minutes. Remove bay and allspice. Taste and season with salt if needed. Cool completely (spread on a plate to speed this up).

Step 3: Make the dough

In a large bowl, whisk flour and salt. Add egg, warm water, and oil. Stir with a fork until shaggy, then knead on a lightly floured surface until smooth and elastic, 5–7 minutes. The dough should be soft and slightly tacky but not sticky; dust with a touch more flour only if necessary. Wrap or cover and rest 30 minutes at room temperature.

Step 4: Roll and cut

Divide dough in half; keep the half you are not using covered. Roll the first half to 1/16–1/8 inch (2–3 mm) thick on a lightly floured surface. Cut 3-inch (7.5 cm) rounds with a cutter or glass. Gather scraps, cover, and rest to re-roll later.

Step 5: Fill and seal

Place about 1 tablespoon of cooled filling in the center of each round. Lightly moisten the edge with water. Fold into a half-moon, expelling air. Pinch firmly to seal, then crimp decoratively if you like. Arrange on a lightly floured sheet and keep covered with a towel to prevent drying.

Step 6: Brown the onions

In a large skillet, heat 2 tbsp butter and 1 tbsp oil over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until soft, golden, and sweet, 20–25 minutes. If they brown too quickly, lower the heat and add 1 tbsp water. Hold warm.

Step 7: Boil the pierogi

Bring a large pot (at least 4 quarts/3.8 L) of water to a boil and salt generously (about 1 tbsp). Boil pierogi in batches of 8–10, stirring gently so they do not stick. When they float, cook 1 minute longer (total 3–4 minutes). Transfer with a slotted spoon to a lightly oiled tray.

Step 8: Butter-sauté and serve

In a wide skillet over medium heat, melt 3 tbsp butter. Add a single layer of boiled pierogi and sauté until lightly crisp and golden in spots, 2–3 minutes per side. Serve immediately topped with the sweet browned onions and a shower of chopped dill or parsley.

Pro Tips

• Dry filling = sealed dumplings. Cook down moisture until the pan looks almost dry before cooling.
• Keep dough covered at all times so it stays supple and easy to seal.
• Test one pieróg first. Boil and taste for seasoning and texture before you fill the rest.
• Re-roll scraps only once to avoid toughening; keep scraps resting 5–10 minutes before rolling again.
• Use a coffee filter to strain porcini liquid—it removes grit better than a fine sieve.

Variations

• Vegan: Omit egg; use 1 cup (240 ml) warm water + 2–3 tbsp oil in the dough. Finish with oil instead of butter.
• Forest mix: Combine porcini with chanterelles or oyster mushrooms for a broader wild mushroom flavor.
• Smoky topping: Sauté diced smoked bacon until crisp; toss with the browned onions before topping (skip for meatless holiday traditions).

Storage & Make-Ahead

Refrigerate cooked pierogi up to 3 days; reheat in a buttered skillet 3–4 minutes per side from cold. To freeze uncooked: place formed pierogi on a floured or parchment-lined sheet in a single layer and freeze until solid, then bag for up to 2 months. Boil from frozen, adding 1–2 extra minutes. To freeze cooked: cool, freeze on a tray, then bag; thaw overnight and sauté in butter to re-crisp.

Nutrition (per serving)

Approximate for 1/6 of recipe (about 6–7 dumplings with toppings): 480 calories; 20 g fat; 63 g carbohydrates; 10 g protein; 4 g fiber; 880 mg sodium. Nutrition will vary based on exact ingredients and portion size.