Magda’s Polish Dumplings

Polskie ”Pierogi z kapusta i grzybami”


1 kg kapusty kwaszonej

szczypta soli

szczypta pieprzu ziołowego

20 g grzybów suszonych

1 paczka pieczarek

1 cebula


560 g mąki pszennej lub orkiszowej

1 jajo

0,5 szklanki ciepłej wody

szczypta soli

Polish dumplings with sauerkraut and mushrooms


1 kg sauerkraut

pinch of salt

pinch of herb pepper

20 g of dried mushrooms

1 package of mushrooms

1 onion
Pastry Base

560 g wheat or spelt flour

1 egg

0.5 cups of warm water

pinch of salt

Preparing the stuffing

1. Rinse the cabbage, chop finely.  Add a little water, herbs, mushrooms (previously        soaked). Boil until tender.  Drain off the cabbage with mushrooms in a colander.

2. Grind the cooked vegetables, season with herbs to taste. Fry in a pan along with         diced onion.

3. Sliced ​​mushrooms should be fried in a pan with a small amount of butter.

4. Mix cabbage with mushrooms, onions for stuffing. Season with pepper to taste.


1. Mix all the ingredients and make a smooth   elastic dough,(roll out the dough). Cut circles with a wine glass and then put the stuffing inside.

2. Boil water with salt and oil, then put the dumplings into the water and boil for 3-4 min.

3.   Melt the fat and cut bacon into cubes and fry in a pan.

4. Melt some butter on the pan and add the onion and then pour that over the dumplings.


Watch Magda’s Demonstration at Magdas Dumplings

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