Polish Wild Mushroom and Sauerkraut Pierogi (Gluten-Free)

A silver plate filled with Polish pierogi topped with sautéed diced onions, surrounded by utensils, a bowl of melted butter, and a lemon beverage on a textured surface.

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This gluten-free Polish wild mushroom and sauerkraut pierogi recipe brings back the authentic flavors of Polish Christmas. If you’re craving an authentic Polish dish that honors Polish traditions and works for a gluten-free diet, these pierogi are for you.

Prep Time2

Cook Time1

Total Time3

Course: Christmas, Main Dish, Side Dish

Cuisine: Eastern European, Polish

Keyword: Polish Wild Mushroom and Sauerkraut Pierogi (Gluten-Free)

Servings: pierogi

Calories: 63kcal

Equipment

Ingredients

3 cups Gluten-free flour with xantam guam, or more if needed
4 tbsp Butter melted
1/2 cup Goat milk warm, or regular milk
3 Eggs
1/4 cup Water warm, more if needed
1/4 tsp Salt

Filling

1/2 lbs Polish dried wild mushrooms soaked overnight and finally chopped
1 Onion small, finely diced
1 tbsp Garlic minced
2 cups Sauerkraut finely chopped
1 tbsp Majoram
2 tbsp Butter or olive oil
Salt and black pepper

Instructions

Soak mushrooms overnight in a bowl with water.
2. Dice the onion, then heat the iron skillet with butter. Cook it for minutes, then add minced garlic.
3. Strain the mushrooms and chop them very finely.
4. Add it to the skillet.
5. Add majoram, black pepper, and a bit of salt. Cook it for 30 minutes.
6. Add sauerkraut, drained and finely chopped (you can rinse it if you want), and cookbut I like it not rinsed), and it for 10 more minutes.
The dough.
1. Mix gluten-free flour with a pinch of salt, warm goat milk, melted butter, and just enough water to bring it all together.The dough should be soft but pliable. It rests for a few minutes before rolling.
2. Roll the dough thin (like pasta) and cut circles with a wide mason jar lid or glass.
3. Spoon the mushroom-sauerkraut filling in the center, and fold each circle into a half-moon.
4. Pinch the edges with a fork.
5. Boil water with salt and add pierogi. They are ready when they come to the surface. Use a slotted spoon to take them out.
6. You can also fry them afterward in a cast-iron skillet with a little bit of butter or olive oil.
7. Serve with caramelized onion or bacon.

Nutrition