History

Pierogi with sauerkraut and mushrooms is the canonical Polish Christmas Eve filling, observed throughout the Catholic liturgy as a meat-free Wigilia plate. The sauerkraut runs through autumn's preservation tradition; the dried porcini lock in summer's mushroom foraging. Wrocław's pierogi rooms make the filling year-round; Christmas weeks see a tripling of orders at Hala Targowa stalls.

Common allergens: Gluten

Make it at home

Yield 36Hands-on 1 hr 30 minTotal 2 hrDifficulty Intermediate

Ingredients

  • 400g plain flour, plus extra for dusting
  • 1 large egg, plus 1 yolk
  • 180ml warm water
  • 1 teaspoon salt
  • 30g dried porcini mushrooms
  • 400g sauerkraut, drained and finely chopped
  • 1 large onion, finely diced
  • 60g butter
  • Salt, black pepper
  • 100g butter, melted, to serve

Method

  1. Soak the dried porcini in 200ml warm water for 30 minutes. Drain (reserve liquid), chop fine.
  2. Sweat the onion in 60g butter until golden, about 10 minutes.
  3. Add the sauerkraut and chopped mushrooms. Pour in the reserved soaking liquid.
  4. Simmer 30 minutes until almost dry. Season with salt and pepper. Cool completely.
  5. For the dough: mix flour, egg, yolk, water and salt. Knead 8 minutes until elastic. Rest 20 minutes.
  6. Roll dough to 2mm thick. Cut 7cm circles. Spoon a teaspoon of filling onto each.
  7. Fold to a half-moon, press edges firmly to seal. Boil in salted water 4 minutes until they float plus 90 seconds.
  8. Drain. Drizzle with melted butter. Serve immediately.

Tip from the editors. Make the filling a day ahead. The pierogi can be assembled and frozen on a tray for two months.

Where to eat pierogi z kapustą i grzybami

Pierogi z kapustą i grzybami in Wrocław

Pierogarnia Stary Młyn ★ 4.1

Modern Polish$$stare-miasto

Pierogarnia Stary Młyn sits on Wrocław's Rynek in the Tenement House Under the Golden Crown. Boiled, baked or fried pierogi to a long, varied filling list.

Signature: Pierogi ruskie, Pierogi z mięsem, Sweet cherry pierogi

Order: The pierogi sampler with ruskie, meat and sweet cherry, and a glass of buttermilk.

Tip: Order baked pierogi, not the boiled standard, for the crispier counter version locals usually take.

Rynek 29, 50-101 Wrocław Book →

Restauracja Rynek 26 ★ 4.2

Polish$$stare-miasto

Restauracja Rynek 26 (late-2025 rebrand of Pierogarnia Rynek 26) on the main square: Silesian dumplings with cabbage, ruskie pierogi, placki, herring tartare.

Signature: Silesian dumplings with caramelized cabbage, Pierogi ruskie, Herring tartare

Order: Silesian dumplings with caramelized cabbage, plus a glass of regional Polish wine from the by-the-glass list.

Tip: Kitchen runs noon to 21:00 (22:00 Fri-Sat); the lunchtime plate-of-the-day is the locals' weekday default.

Rynek 26, 50-101 Wrocław Book →

Bar Pierożek ★ 4.3

Modern Polish$

Bar Pierożek in Wrocław's Nadodrze is basic-seating pierogi at sub-30-zł plate prices. The cheapest hot dumplings in town that don't compromise on quality.

Try: Pierogi

Order: A dozen pierogi ruskie with a glass of cranberry kompot, total around 28 zł.

Tip: Lunch deal Mon-Fri before 14:00; one of the cheapest hot meals in central Wrocław.

ul. Księcia Józefa Poniatowskiego 3, 50-326 Wrocław

More cities are in research. Want pierogi z kapustą i grzybami covered somewhere specific? Tell us where you want to eat.

Browse all dishes →