Because it’s been a few years since this vegan mushroom sauerkraut pierogi recipe went out, it felt like a good time to revisit it. And basically, I did very little to the actual vegan pierogi recipe, but included a few tips to make it easier to make.
With almost 3-4 hours of prep time, it’s a time commitment to make homemade vegan pierogi, but it is also a great zen out activity. We average 25-30 pierogi from this recipe. And wow, they are good!
Many people associate pierogi with Polish cuisine, but “pirohy” are also a Slovak tradition. They are popular throughout Central and Eastern Europe. Traditional fillings run the gambit from sweet to savory.
This sauerkraut mushroom pierogi recipe takes inspiration from those recipes, and makes an incredibly flavorful vegan version. Sauerkraut, potatoes and mushrooms always belong together!
A few notes…
- ・Before you start this recipe, you’ll need to make a batch of vegan pierogi dough. It is super easy. Once the dough is resting, you should start working on the vegan sauerkraut mushroom pierogi filling in this recipe.
- ・When I fold pierogi, I like to add a few small decorative crimps. If you don’t want to add a crimp, then fold the dough over the filling, and press the dough together to seal it. I have made them either way, and it works great. If it isn’t sticking well, my husband wets the edges of the dough with water with his finger before pressing them together.
- ・For the diced baked potato requirement, I usually wrap a large Russet baking potato in parchment paper, and microwave it for about 3 minutes on one side, flip it, and microwave it 1-2 minutes more. Then, I scoop out the innards into a bowl (toss the skins), and mash it up with the vegan butter in a bowl until it’s mostly smooth. This saves a lot of time.
- ・It takes a bit of time (about 15-20 minutes) for all the liquid to evaporate out of the mushrooms and sauerkraut. Make sure to hand squeeze the sauerkraut to get as much of the brine out as you can, before you add it to the skillet. This will help speed up the process.
- ・Can you prep them and then, freeze them? A UVK follower has reported great success with freezing this recipe. While I have not tried it with this one specifically, I have with the Beet Pierogi and it worked really well. From what I learned with the Beet Pierogi, just place the uncooked pierogi on a lightly floured, parchment lined cookie sheet in the freezer. This keeps them from sticking together when they freeze. After they’re frozen, add them to a sealed container or bag, and then, place them back in the freezer. When you’re ready to eat them, pop them straight in the boiling water.
- ・Want to pan fry them? Melt some vegan butter in a non-stick skillet over low heat. Boil the vegan sauerkraut mushroom pierogi. Drain them, and then, add them straight into the skillet with the melted butter. Keep the heat between low and medium-low, and flip them fairly often. When they’re crispy enough for you, they are done!
I enjoy serving this recipe for vegan pierogi with mushrooms and sauerkraut with some additional sauerkraut on the side. Vegan sour cream is always nice too 🧡
If you enjoy this recipe, you may also enjoy more UVK recipes, like Vegan Potato and Onion Pierogi, Vegan Beet Pierogi, Vegan Cheesy Potato and Bacon Pierogi, Carrot Kasha Pierogi or White Beans and Sauerkraut!
Vegan Mushroom Sauerkraut Pierogi
1 batch Vegan Pierogi Dough
2 cups diced baked potatoes, skins removed (see note above)
2 Tbsp vegan butter, melted
2 Tbsp oil
1 cup onion, finely chopped
2 cups mushrooms, finely chopped
1 ½ cup drained sauerkraut
1. First, you’ll make the pierogi dough by following this recipe. While it’s resting, you can get started on the vegan sauerkraut mushroom pierogi filling.
2. In a bowl, mash the baked potato with the melted vegan butter together with a fork. When it is the size of very small pebbles or pretty smooth, set it aside for later in the recipe.
3. Add oil and onion to a large skillet. Cook over medium heat for ~7 minutes or until the onions are a bit golden.
4. Next, add the mushrooms and sauerkraut. Saute over medium-high heat stirring occasionally. It will take ~15-20 minutes for the liquid from the mushrooms and sauerkraut to completely sweat out and evaporate.
5. Stir in the mashed up baked potato. Cook another minute or two. Taste, and adjust seasonings, if needed (salt?). Set aside to cool down.
6. Roll out the pierogi dough until it’s about ⅛ inch thick. Use a water glass like a cookie cutter and cut out circles. Keep rolling out the dough and cutting out circles until there is no dough left.
7. Stock pile the circles on a clean plate until you’re ready to fill the pierogi. The number of vegan sauerkraut mushroom pierogi really depends on the size of the mouth of your glass. We average about 25-30 each time.
8. Once you have all the circles cut out for the pierogi, it’s time to fold them. Start with one of the circles. Re-roll the circle to stretch it out again. Then, place some sauerkraut mushroom pierogi filling in the center. Leave ample space on all sides (see photo above).
9. Fold one side over the top of the filling until it touches the other side (see photo above). Press the two edges together until they stick, and press along the entire edge, so the pierogi is sealed.
10. If it doesn’t want to stick, wet the edges with water and try pressing them together again.
11. Sometimes, I like to add a small crimp every ½ inch around the border (see above). This crimp is purely decorative, so do it or skip it.
12. Place the sealed vegan sauerkraut mushroom pierogi on a plate. While you’re working on filling the pierogi, get a large, deep pot of water boiling. Keep filling and sealing pierogi until all of them are done.
13. Once the pot comes to a rapid boil, place 5-6 pierogi in a strainer, and lower it into pot. Then, use a spatula to very gently loosen them off the bottom of the strainer (sometimes, they like to stick!).
14. Boil for 2-3 minutes or until the pierogi float to the top. Immediately remove strainer with the pierogi from the pot.
15. Serve these vegan sauerkraut mushroom pierogi right out of the boiling water, or after boiling, pop them into a skillet and pan-fry them with vegan butter. Enjoy topped with sauerkraut, vegan butter, vegan sour cream, or your favorite pierogi toppings.