Polish empanadas stuffed with cabbage and mushrooms

polish empanadas and red borscht


Every post should have an introduction. I wrote one for this one twice, but I didn’t like it. What you see on the photo I would call pierogi, even though they are not made from pasta like dough like these ones, in my family often we fry them like this, but these pierogi are made from soft yeast dough. They take a while to make, but they are so good. Apparently for most of you they look like empanadas, well they are the same thing, probably. It’s amazing that in many cuisines you can find familiar elements.

polish empanadas and red borscht

Anyways pierogi or empanadas are perfect party snack. They will be also great for a lunch. The dough keeps fresh for a few days. Traditionally they would be served with red borscht, but you can eat them with any dip of your choice, solo or with your favourite soup.

Myself and borscht or rather beetroots are not the best friends. Since I remember I disliked them. I don’t know why, maybe it’s a colour, maybe the smell, maybe somebody tried to force me to try some when I was little. I don’t know. My parents love beetroots. I slowly try to like them, it will take time, probably plenty of time.

polish empanadas and red borscht

Polish empanadas / yeast pierogi stuffed with cabbage and mushrooms

Recipe from Around the kitchen table

Notes: I didn’t change anything about recipe, except slightly adjusting the method. I only used 2/3 of the filling. It will depend on how thin you roll your dough and how much filling you will add to each empanada / pierog. You can freeze any remaining filling.


  • 2 handfuls of porcini mushrooms
  • 1 small white cabbage
  • 1 Tbsp butter
  • 1 Tbsp vegetable oil
  • 1 onion, chopped
  • 200g chestnut mushroom, chopped
  • salt
  • pepper
  • 1 tsp caraway seeds, crushed with mortar and pestle
  • pinch of grated nutmeg
  • 2 eggs, lightly beaten
  • 3 garlic cloves, grated


  • 3/4 cup milk, lukewarm
  • 1.5 tsp dry yeast
  • 1 Tbsp sugar
  • 400g strong bread flour
  • 1 Tbsp sour cream
  • 1 egg
  • 1 tsp caraway seeds
  • 1/4 tsp ground black pepper
  • pinch of salt
  • 100g butter, melted and cooled down

Egg wash

  • 2 Tbsp milk
  • 1 egg
Soak porcini mushrooms in a boiling water for at least 20 minutes. Drain them well and chop into small bits. Preserve the liquid.
Chop the cabbage finely. Put it into big pan and cover with water you used for soaking porcini mushrooms. Add more water so it would cover cabbage. Bring it to boil and then simmer until soft.
Melt butter and oil in a big pan. Fry the onions until translucent. Add chestnut and porcini mushrooms and fry for another few minutes.
Add cabbage and fry for another few minutes. Season it with caraway seeds, salt, pepper and nutmeg.
Take the mixture out of heat.
Add the eggs and stir it quickly (otherwise you may get scrambled eggs). Add garlic and leave it to cool.
Stir in the yeast, sugar, 1 tablespoon of flour into lukewarm milk and leave it until leave it for 30 minutes or until a foam forms at the surface.
Sift flour into a big bowl.
Add yeast mixture, sour cream, egg, crushed caraway seeds, black pepper, salt and knead the dough until it is soft and smooth.
Add the melted butter and knead until it’s all incorporated.
Form it into the ball and put into a slightly oiled bowl and leave it for an hour or until the dough doubled in size.
Punch the dough to deflate and knead it for a minute.
Cover it with cling film and place it into the fridge for 15 minutes.
Roll out the dough on a slightly floured surface.
Cut it with a glass or a round cookie cutter.
Place a small spoonful of the filling into the centre of each circle.
Fold over, and press together.
Place the empanadas / pierogi on a parchment-lined baking sheets.
In a small bowl lightly beat the egg with milk. Brush the empanadas / pierogi with an egg wash.
Bake it in preheated oven in 180°C/160°C fan for approximately 25 minutes or until golden.
Transfer the empanadas / pierogi to a wire rack to cool.
Serve warm or in room temperature.

polish empanadas