Mushroom & Sauerkraut Pierogi — Comfort Food That Loves Your Gut

There’s something deeply comforting about a plate of freshly made pierogi. Soft, buttery dumplings filled with savoury mushrooms and tangy sauerkraut, it’s a meal that feels like a warm hug.

But this homemade pierogi recipe offers more than just flavour. By using Cultura Live Food Sauerkraut, you’re adding the natural goodness of fermented foods — rich in prebiotics and postbiotics — that help nourish your gut and support your wellbeing.

This is comfort food with a purpose: hearty, wholesome, and naturally beneficial.

Why Cook with Fermented Foods?

Fermentation is one of the oldest and most natural ways to preserve and enhance food. It doesn’t just improve flavour, it transforms simple ingredients into nutrient-rich, gut-loving superfoods.

• Prebiotics feed the good bacteria in your gut, helping them thrive.
• Postbiotics are beneficial compounds created during fermentation that can support immune health and digestion.

Cooking with fermented foods like sauerkraut means you’re adding both depth of flavour and nutritional value to your meals, and that’s something your body will thank you for.

Ingredients

For the mushroom and sauerkraut filling

250g chestnut mushrooms

400g Cultura Live Food sauerkraut

40g butter

For the dumpling dough

250g self-raising flour, plus extra for dusting

1 tsp salt

1 tbsp vegetable oil

150ml warm water

To Serve

300ml soured cream

small handful fresh dill, chopped

2tbsp crispy onions

Method

Heat the butter in a frying pan over a medium heat. Add the sauerkraut and mushrooms. Fry the mixture until all of the liquid has evaporated, then remove from the heat and set aside until cool.

For the dumpling dough, sift the flour into a large mixing bowl and make a well in the center. Fill the well with the salt, oil and water. Using your fingers, gradually stir the flour into the wet ingredients, until the mixture comes together as a soft dough.

Turn the dough out onto a lightly floured work surface and knead for 5-8 minutes, or until it is smooth and glossy. Wrap the dough in a clean tea towel and set aside to

To shape the pierogi, roll out the dough onto a lightly floured surface to a thickness of 3mm. Cut 10cm rounds using a pastry cutter.

Place one teaspoonful of the mushroom and sauerkraut filling into the pastry rounds. Brush a little water around the edge of each pastry round, then fold the edges together to create a bulging semi-circular dumpling, pressing the edges together to seal.

Poach the pierogi, in batches if necessary, in a deep-sided pan of boiling water for 3-4 minutes, or until they float to the surface.

To serve, drizzle the soured cream over your pierogi, followed by the chopped dill and crispy onions.

The Benefits of This Gut-Friendly Recipe

This isn’t just comfort food, it’s nourishment with intent. Each ingredient plays a role in making you feel good, inside and out:

• Cultura Live Food Sauerkraut adds tangy depth and gut-friendly prebiotics + postbiotics.
• Mushrooms bring earthy umami and natural fibre.
• Homemade dough creates that classic, satisfying bite.

Together, they form a balanced meal that’s both deeply satisfying and naturally supportive of digestive health.

Bring Tradition and Wellbeing Together

Making pierogi from scratch connects you to generations of home cooks. It celebrates the art of fermentation and the science of gut health, without sacrificing the heart of traditional comfort food.

So roll up your sleeves, gather your ingredients, and bring some fermented magic to your kitchen.

Cook it. Share it. Love it.
Tag @culturalivefood and use #PierogiLove to show us your creations, we can’t wait to see your delicious, gut-happy pierogi!