Polish Mushroom Pierogi and Naleśniki Filling Recipe

Mushroom Nalesniki
Sebastian Vogt / Getty Images
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 36 pierogi (6 servings)
Ratings (7)

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.

What You'll Need

  • 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)​

How 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

    Nutritional Guidelines (per serving)
    Calories 261
    Total Fat 16 g
    Saturated Fat 8 g
    Unsaturated Fat 5 g
    Cholesterol 177 mg
    Sodium 638 mg
    Carbohydrates 21 g
    Dietary Fiber 3 g
    Protein 10 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)