These were the best pierorgi we’ve ever had. The combination was great, and they are really easy to make.

Serving Size: 4


For the dough:

  • 2 cups pasta (fine semolina) flour
  • 1/2 teaspoon salt
  • 3 tablespoons oil (for this recipe I used truffle oil)
  • 1/3 cup water

For the filling:

  • 1 package or can mild sauerkraut, drained

For the sauce:

  • 250 grams (1 pkg.) mushrooms, sliced
  • 1 onion, chopped
  • 180 grams spicy tofu pieces
  • 1/4 cup tamari
  • 1/4 cup water
  • 2 tsp, corn starch
  • dash Italian herbs
  • salt and pepper to taste
  • a few minced chives as optional garnish


  1. Make a dough by mixing the flour salt, oil and water together. Allow to rest for 15 minutes to 1 hour.
  2. Pinching off pieces of dough, roll each to be about the size of a walnut or ping pong ball.
  3. Flatten each “ping pong ball” on a floured surface.
  4. Using a rolling pin, roll each out into a circle.
  5. Fill each circle with a small portion of the sauerkraut and fold in half.
  6. Gently seal the edge using a fork. (I used an empanada cutter or form)
  7. Prepare the sauce by sauteing the onion in a bit of oil in a frying pan.
  8. Add the sliced mushrooms and saute until the mushrooms are soft.
  9. Add the tofu pieces.
  10. Mix the tamari with the corn starch and add 1/4 cup of water.
  11. Add the tamari sauce to the frying pan, and stir until the sauce becomes thickened and clear.
  12. Cook the pierogi in boiling salty water for 3-5 minutes until they float on top.
  13. Serve the pierogi with the mushroom sauce and a few minced chives.


I do recommend using an empanada form, it really makes it quicker and easier.