Polish Mushroom Pierogi and Naleśniki Filling Recipe

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 07/29/19
Mushroom Nalesniki
Sebastian Vogt / Getty Images
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
261 Calories
16g Fat
21g Carbs
10g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 261
% Daily Value*
Total Fat 16g 21%
Saturated Fat 8g 38%
Cholesterol 177mg 59%
Sodium 638mg 28%
Total Carbohydrate 21g 7%
Dietary Fiber 3g 11%
Protein 10g
Calcium 88mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A fresh mushroom filling is one of the most popular stuffings for Polish pierogi and naleśniki, the latter is known as blintzes or crepes in English.

Since these are vegetarian, they would be perfect for meatless Lenten meals or for wigilia, also known as Christmas Eve supper.

Included here is a recipe for pierogi dough.

Ingredients

  • Mushroom Filling:
  • 3 cups mushrooms (fresh, finely chopped)
  • 2 large onions (finely chopped)
  • 4 tablespoons butter (or more)
  • 4 tablespoons breadcrumbs (fine dry, or more)
  • Optional: salt and pepper (to taste)
  • For the Pierogi Dough:
  • 2 large eggs
  • 5 tablespoons sour cream
  • 3 tablespoons oil (vegetable)
  • 1 teaspoon salt
  • 3/4 cup broth (chicken)
  • 4 cups flour (all-purpose)​

Steps to Make It

Make the Filling

  1. In a large skillet, sauté mushrooms and onions in butter until tender.

  2. Remove from heat and cool.

  3. Add breadcrumbs, salt, and pepper, mixing well. Use immediately.

Make the Pierogi Dough

  1. In a large bowl, combine eggs, 5 tablespoons sour cream oil, salt, and chicken broth until well mixed.

  2. Add flour and knead by hand or in a stand mixer until the dough is smooth. Wrap with plastic and let rest at least 10 minutes.

Fill and Cook