Quick Delights for Pierogi-Style Mushroom Dumplings

With Sauerkraut & Apple Arugula Salad

Great recipe for traditional Polish pierogi filled with sauerkraut and portobello mushrooms.

A quintessential Polish comfort food, stuffed with mushrooms, adding a woodsy depth to the filling. This is definitely a pack full of flavor and deliciousness. Served with sauerkraut and sour cream, these dumplings make a delicious main dish.

These meatless pierogi are a Christmas tradition but they’re delicious on any cold night!

Pierogi-Style Mushroom Dumplings

Nicole Kearsley
A dish that will certainly remind you back to your childhood in just a few seconds. This is what this vegan pierogi (stuffed pasta dumplings) were all about!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine European, Polish, Vegan
Servings 2 Servings


  • 8 ounces Portobello Mushrooms Sliced
  • 1 Onion
  • 2 cloves Garlic
  • 1 bunch Fresh Parsley
  • 2 tablespoons Vegan Cream Cheese
  • 14 Dumpling Wrappers
  • 1 Apple
  • 4 ounces Arcadian Greens
  • 1 tablespoon Champagne Vinegar
  • 1/2 cup Sauerkraut
  • 1/4 cup Vegan Sour Cream


  • Peel and roughly chop the onion and garlic. Add the onion and garlic to a food processor and pulse until roughly chopped. Add the portobello mushrooms and pulse until finely chopped, about 8 to 10 pulses. 
  • Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add mushroom mixture and cook until onions are softened and mushrooms well browned about 5 to 7 minutes.
  • Transfer mushroom mixture to a medium bowl and wipe the skillet clean. Roughly chop the parsley leaves. Add parsley and cream cheese to the bowl with the mushroom mixture. Stir dumpling filling and season with salt and pepper.
  • Lay the dumpling wrappers out on a flat surface. Fill a small bowl with cold water. Use a tablespoon measure to scoop the dumpling filling and place in the center of each wrapper. 
  • Dip your finger into the water, and wet the rim of the wrapper. Fold the wrappers over the filling and press down to seal, pinching the edge tightly.
  • Return the skillet to medium heat with 1 tbsp vegetable oil. Once hot, add the dumplings and cook until browned and crispy, about 2 to 3 minutes. Flip and cook dumplings an additional minute.
  •  Add 1/3 cup water, reduce heat to medium, and cover. Steam the dumplings until tender and the water has evaporated, 3 to 4 minutes.
  • Thinly slice the apple and add to a large bowl. Add the Arcadian greens, champagne vinegar, 1 tbsp olive oil, and a good pinch of salt and pepper. Toss the apple arugula salad.
  • Divide the apple arugula salad and pierogi-style mushroom dumplings between large plates. Serve with sauerkraut and sour cream for dipping.


MAKE YOUR OWN STYLE: You can fill them with pretty much whatever you want, make them as large or small as you want, make your own dough if you want!
*FILLING: Filling can be made 2 days ahead and chilled, covered.
**FREEZING: Filled pierogies can be frozen 1 month. Freeze on a tray until firm, about 2 hours, then freeze in sealable plastic bags.
***BOIL IT: You may enjoy boiled pierogies. Bring a deep pot of salted water to a rolling boil. Reduce the heat to a simmer. Drop about a pierogi at a time into the water. Stir once so they don’t stick to the bottom. When they rise to the surface, cook about 3 minutes. If your dough is thicker, you may want to cook it longer.
Keyword plant based, vegan
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