Dumplings with Cabbage and Mushrooms – Grandma’s Recipe

by Jan Vasil
Dumplings with Cabbage and Mushrooms – Grandma's Recipe

The Heartwarming Tradition of Dumplings in Polish Cuisine

Dumplings, or ‘pierogi’, hold a special place in Polish culinary traditions. This recipe for dumplings with cabbage and mushrooms comes straight from my grandma’s kitchen, bringing a taste of Polish heritage to your table.

Making Dumplings from Scratch

Making dumplings at home is a rewarding experience. Start by preparing the dough with a simple mix of flour, water, and a pinch of salt. The filling combines finely chopped cabbage and mushrooms, sautéed until tender and seasoned to taste. The key is to roll the dough thinly and seal the edges firmly after stuffing.

Storing and Reheating Tips

Leftover dumplings can be stored in the refrigerator for up to three days. For reheating, steam them or lightly pan-fry for a crispy exterior. They can also be frozen for up to a month; just thaw and reheat before serving.

Vegan and Gluten-Free Options

To make this recipe vegan, substitute any animal products with plant-based alternatives. For a gluten-free version, use gluten-free flour for the dough. The filling is naturally gluten-free and vegan-friendly.

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The History of Dumplings in Cuisine

Dumplings have been a staple in many cultures for centuries. In Eastern Europe, they have been a comfort food, often filled with whatever ingredients were on hand, symbolizing resourcefulness and warmth in the kitchen.

Cooking Tips for Perfect Dumplings

For perfectly cooked dumplings, ensure the filling is not too wet, as it can make the dough soggy. When boiling dumplings, do not overcrowd the pot, and let them cook until they float to the surface, indicating they’re done.

Seasonal Variations and Pairing with Sauces and Condiments

Dumplings are a versatile dish that can be adapted to suit any season and paired with a variety of sauces and condiments to enhance their flavor. Whether you’re looking for a summer treat or a hearty winter meal, these dumplings can be customized to fit the occasion.

Seasonal Variations:

  • Summer:
    • Lighter fillings like zucchini and fresh herbs.
    • Serve with a fresh garden salad or a light vinaigrette.
  • Winter:
    • Heartier ingredients like root vegetables or a mix of wild mushrooms.
    • Pair with a rich, meaty stew or a warm, spiced beverage.

When it comes to sauces and condiments, the right pairing can elevate the dumplings from a simple dish to a gourmet experience. Here are some suggestions:

Pairing with Sauces and Condiments:

  • Garlic Butter Sauce: A simple drizzle can add a burst of flavor.
  • Sour Cream: Offers a creamy contrast to the savory filling.
  • Robust Tomato Sauce: Adds a tangy and hearty element.
  • Sauerkraut: Provides a traditional and tangy complement.

By experimenting with these seasonal variations and sauce pairings, you can enjoy these dumplings all year round and keep your meals exciting and diverse.

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Dumplings with Cabbage and Mushrooms – Grandma’s Recipe

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Recipe by Jan Vasil Course: Recipe book


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  • Ingredients for Dumplings with Cabbage and Mushrooms
  • For the Dough:
  • 2 cups 2 all-purpose flour

  • 1/2 cup 1/2 warm water

  • 1 1 egg

  • 1/2 teaspoon 1/2 salt

  • 1 tablespoon 1 olive oil

  • For the Filling:
  • 2 cups 2 finely chopped cabbage

  • 1 cup 1 chopped mushrooms (wild mushrooms preferred)

  • 1 1 onion, finely chopped

  • 2 cloves 2 garlic, minced

  • Salt and pepper to taste

  • 2 tablespoons 2 olive oil


  • Prepare the Dough:
  • In a large bowl, mix flour and salt. Make a well in the center, add the egg, oil, and gradually incorporate the water, kneading until a smooth dough forms. Cover and let it rest for 30 minutes.
  • Cook the Filling:
  • Heat olive oil in a pan. Sauté onions and garlic until translucent. Add mushrooms and cabbage, cooking until tender. Season with salt and pepper. Let the mixture cool.
  • Assemble the Dumplings:
  • Roll out the dough thinly on a floured surface. Cut out circles using a glass or cookie cutter.
  • Place a spoonful of filling on each circle, fold the dough over, and seal the edges.
  • Cook the Dumplings:
  • Bring a large pot of salted water to a boil. Cook dumplings in batches until they float to the top, about 3-5 minutes. Remove with a slotted spoon.

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Can I freeze these dumplings?

Yes, you can freeze them before cooking. Just lay them out on a baking sheet or a flat plate, freeze, and then transfer to a freezer bag. NOTE: Never freeze the dumplings together or touching each other. They must be frozen separately.

What if my dough is too sticky or too dry?

If it’s too sticky, add a bit more flour. If too dry, add a little water until you reach the desired consistency

Can I use store-bought dough?

While homemade dough is recommended for the best taste, you can use store-bought dough in a pinch.

How do I know when the dumplings are cooked?

They’re done when they float to the surface of the boiling water.

What’s the best way to serve these dumplings?

They are best served hot, with your choice of toppings like sour cream, fried onions, or bacon bits.

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The first food blog with Central East European recipes.

Dive into the rich tapestry of Central Eastern European culture with “Taste Is Yours,” a culinary journey that celebrates the region’s deep-rooted gastronomic traditions. From the hearty stews of Hungary to the iconic dumplings of Poland, our blog is a tribute to the authentic dishes that have graced family tables for generations.


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