May 8, 2020

Eastern European Meat & Cabbage Pierogies

Recipe: Tanya Geisler

Prep Time: 60 minutes

Total Time: 80 minutes

This is the Geisler family pierogi recipe. The dough used is different than a traditional pierogi dough, resulting in a lighter and more ravioli-like dumpling.



  • 2 tbsp olive oil, divided
  • 1 cup chopped onion
  • 450 mL sauerkraut
  • 3 cups chopped kale
  • 2 tbsp butter
  • 250 g portobello mushroom caps, chopped (31⁄2 cups)
  • 1 tbsp red wine or port or dry sherry
  • Salt and freshly ground pepper, to taste
  • 250 g lean ground beef
  • 250 g ground pork
  • 1⁄4 tsp dried thyme
  • 1⁄4 tsp dried sage


  • 3 1⁄2 cups (460 g) unbleached all-purpose flour
  • 1 tsp salt
  • 5 large eggs
  • 2 tbsp extra-virgin olive oil
  • 1 to 2 tbsp water
  • Vegetable oil or butter, for frying Chives and sour cream, for serving


Yield: Makes 50 pierogis

Plan Ahead: Filling needs to chill overnight, and dough needs to rest for 60 minutes.

Make Filling

  1. Heat 1 tbsp of oil in large heavy-bottomed pot over medium heat. Add onions and sauté for 2 minutes.
  2. Add sauerkraut and cook over medium heat for 10 minutes, stirring, or until cabbage is soft, liquid has evaporated and flavor has intensified. Add kale and cook for 3 minutes, or until wilted.
  3. Scrape into food processer and pulse until uniformly chopped (but not too fine). Set aside.
  4. Return pot to high heat. Add butter and swirl to coat. Add mushrooms and sauté for 4 minutes, or until liquid has evaporated. Add wine and swirl to incorporate. Season with salt and pepper, to taste. Scrape into bowl and set aside.
  5. Return pot to high heat. Add remaining 1 tbsp of oil. Add beef and pork and cook for 5 minutes, or until browned.
  6. Add thyme, sage and reserved sauerkraut mixture to meat and cook over medium heat for 10 minutes, or until flavors have combined. Season well with salt and pepper, to taste.
  7. Add mushroom mixture and cook for 2 more minutes. Scrape into large bowl, cover and chill in refrigerator overnight.

Make Dough & Pierogies

  1. In large bowl or bowl of stand mixer, combine flour and salt. Make well in middle, add eggs and oil, and mix using dough hook or by hand, kneading until dough is uniform (sprinkle in enough water to bring dough together, but it should be stiff like a pasta dough). Divide into 4 equal parts, cover with damp dish towel and let rest for 60 minutes.
  2. Working with one piece of dough at a time, dust with flour and use pasta roller to roll out dough to about 2 mm thick.
  3. Transfer to floured surface and use 4″ round cookie cutter to cut out wrappers. Place about 2 tbsp of filling in middle of each circle of dough, moistening inside edge with water if needed, to seal. Be sure to squeeze out any air pockets.
  4. Pleat as desired and place on lightly floured tray. Cover lightly with plastic wrap and reserve while you roll out remaining dough and fill all dumplings, gathering any scraps and re-rolling as needed.

Cook Pierogies & Serve

  1. Bring large pot of salted water to a boil over high heat. Working in batches to avoid overcrowding, cook pierogies for 5 minutes, or until they are just cooked through. Transfer to oiled tray.
  2. Heat a little oil in frying pan on medium heat and fry pierogies for 2 minutes, or until lightly browned (if you plan on freezing), or add a little butter and fry until golden brown for eating right away. Sprinkle with chives and serve with sour cream for dipping.

Maya Visnyei


House & Home April 2020