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Sauerkraut & Mushroom Pierogi

Regular price $ 14.99

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Sauerkraut and Mushroom Pierogi is a classic and has been a popular favorite for many years. This dumpling is filled with cooked sauerkraut (pickled cabbage) mixed with mushrooms, sautéed onions and seasonings. The combination makes it one of the best tasting pierogi flavors.

Weight: 12 pierogi per package. approx 1lb.


Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), sauerkraut (cabbage, water), mushrooms, onions, wheat gluten, water, liquid whole eggs, egg white, potato starch, salt, rice flour, pepper.

Nutrition Facts

About 4.5 servings per container, Serving size 3oz (84g/ about 3 pierogi), Amount per serving: Calories 160, Total Fat 2.5g (3% DV), Sat Fat 0g (0% DV), Trans Fat 0g, Cholesterol 5mg (2% DV), Sodium 490mg (21% DV), Total Carb 30g (11% DV), Dietary Fiber 2g (7% DV), Total Sugars 1g, Includes <1g Added Sugars (0% DV), Protein 5g, Vitamin D 0%, Calcium 0%, Iron 10%, Potassium 2% *Percent Daily Values (DV) are based on a 2,000 calories diet. Your daily values may be higher or lower depending on your calorie needs.

Cooking Instructions
  • Classic

For Best Quality, quicker prep time and a classic taste, quicker prep time and a classic taste, heat 3-4 qtrs. of water in a pot and bring to a slow boil. Add a tsp. of salt for taste. Place frozen pierogi in boiling water and cook uncovered for 2 to 3 minutes or until they rise to the top. Stir occasionally, and drain thoroughly once done. Do not overcook.

IMPORTANT: Overcooking will decrease the quality of the dough.

Option: Once the pierogi have cooked, and have been thoroughly drained, you can fry them on a pan for a crispy taste. Place pierogi on a skillet with a bit of oil and fry on low heat until evenly brown on both side.

  • Fried
For Best Quality and a crunchy taste, take pierogi out of the freezer and allow them to thaw for about 3-4 hours (As a faster option you may also defrost in the microwave, but this is a less healthy option). Once the pierogi have thawed, place them evenly in a skillet with a bit of oil and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides.

IMPORTANT: Make sure to keep on low heat as you fry the pierogi as high heat toughens the dough.
  • Sauerkraut & Mushroom Pierogi Serving Tips:

Chop half an onion and sauté over a ¼ cup of oil. Allow the onion to get lightly crisp then pour the onion and oil over your pierogi and toss to make sure it is evenly distributed over the dumplings. Serve and enjoy.


Customer Reviews

Based on 25 reviews

Those are my favorite

Charles G. Van De Sampel
I grew up on this food.....

Don't let the last name throw you. Mom and her clan were "WOJCIECHOWSKI's". For those of you that say you've never had this or that and want it changed by adding this or that, quit it. Eat them just as they are. Even with a touch of sour cream or powdered sugar depending on the ingredients. These are Eastern European dishes and delicacies that have been around a lot longer than your hot dogs or veggie burgers. And another thing......I learned from my mother, grandmother, aunts and great aunts that the only time you boil pierogi's is after you make them for pre-cooking prior to baking, pan frying or freezing for storage. And deep frying is an American thing. Other than that, pierogi's with its many different flavor stuffing's are a treat no matter when you have them.




Outstanding taste

Bernadette K

I ordered a variety of Pierogies of both meat and vegetable. I especially loved the Cabbage and Sauerkraut with Mushroom ones! They were very delicious and they arrived on the West Coast still frozen! My only wish is that there isn't a store in California! Just loved, loved, loved them! Just like homemade ones!!!

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