Pierogi with Sweet Cabbage and Mushroom Filling

Portions:
3

Serving Size:
4 dumplings

    Diet Types:
  • CKD non-dialysis
  • Dialysis
  • Vegetarian

Ingredients

  • 2 cups cabbage
  • 1/2 cup onion
  • 1/2 cup mushrooms
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 tablespoon trans-fat free margarine
  • 2 tablespoons hot water
  • 1 tablespoon cooking oil
  • 1/4 teaspoon fresh ground pepper

Preparation

  1. Finely shred cabbage, finely chop onion and slice mushrooms.
  2. Place flour in a bowl and make a well in the middle. Add egg, melted margarine and hot water.
  3. Blend with a pastry knife until a dough forms. Turn onto a board and knead dough until smooth. Roll into a ball, cover and set aside for an hour.
  4. Put cabbage in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until tender. Drain cabbage and squeeze out extra liquid.
  5. Sauté chopped onions and mushrooms in a tablespoon of oil until slightly caramelized.
  6. Combine cabbage with onion and mushrooms. Set aside to cool.
  7. After cooled, finely chop the vegetable mixture. Add pepper to taste and stir.
  8. Roll out dough into a 10” to 11” circle. Cut 12 circles in the dough with a round cookie cutter.
  9. Place a heaping teaspoon of filling in the middle of each dough circle. Fold over, stretch and press sides together to form a crescent-shaped dumpling.
  10. Drop dumplings, two or three at a time, into a pot of boiling water. Pierogi will float to the top when done. Remove with a slotted spoon.
  11. Once boiled, lightly fry dumplings in oil for a crispy treat, if desired.

Helpful hints

  • Adjust the hot water for proper consistency of dough. Dough should be smooth and pliable but not sticky.
  • To save time, you can use pre-shredded coleslaw cabbage.
  • The filling can be prepared ahead and refrigerated overnight, if needed.
  • This recipe yields 3 servings, but can easily be increased and extra uncooked pierogi frozen for later.
  • Traditional garnish is bacon fat and bacon bits, or a drizzle of melted margarine and a dollop of sour cream.

Nutrients per serving

Calories 270

Protein 8 g

Carbohydrates 35 g

Fat 11 g

Cholesterol 70 mg

Sodium 78 mg

Potassium 233 mg

Phosphorus 109 mg

Calcium 45 mg

Fiber 3.0 g

Kidney and kidney diabetic food choices

  • 2 starch
  • 2 vegetable, low potassium
  • 2 fat

Carbohydrate choices

2

Love this recipe? Find more like it in our cookbooks.

Sign up for a myDaVita account to get our free kidney-friendly cookbooks and other digital tools to help you eat well.

Write a Comment

Note: Your username will be displayed for reviews. All comments will be approved by a DaVita teammate and generally will be posted if they are on-topic and not abusive.

Comments(5)

Brittanyawirth

May. 01, 2018 2:39 PM

Rating 1Rating 2Rating 3Rating 4Rating 5

Is there a way to replace the mushroom? I can't stand them and was told there not that great for you by the dietician. Also, a vegetarian? But would love to try something like this. (Haven't tried, but must rate to post. Just gave the current. average) Dietitian comment: You could substitute bell peppers or simply increase the onion or cabbage by 1/2 cup and omit the mushrooms. Enjoy!

Linda39

Jul. 31, 2017 4:23 PM

Rating 1Rating 2Rating 3Rating 4Rating 5

In reading "wildflowers"request for adding oxalate to list would be wonderful. Especially in list stating total sodium, protein, sodium etc.

wildflower

Jul. 30, 2013 9:15 PM

Rating 1Rating 2Rating 3Rating 4Rating 5

MY HUSBAND HAS TO BE ON LOW SODIUM AND LOW OXALATE DIET. THIS WEBSITE HAS BEEN A LOT OF HELP AND NEXT WEEK WE START CLASSES THAT DAVITA PUT ON, I CAN'T WAIT. THIS IS ALL NEW TO US AND WE NEED TO FIGURE OUT MEALS ASAP SO WE CAN HOPEFULLY TRAVEL IN OUR RV THIS WINTER, I CAN FIX HIS MEALS FOR HIM.HE JUST RETIRED AND THIS REALLY HIT US HARD.CAN'T JUST GO TO THE STORE AND FILL UP THE CART WITH ALL YUMMY STUFF WE R USE TO AND DON'T HAVE TO READ EVERY AND I MEAN EVERY LABEL.THANK YOU AND COULD YOU HELP US BY MAYBE STARTING A SECTION OF RECIPES HE COULD EAT??? GOING TO BOOKSTORE TOMORROW TO TRY AND FIND COOKBOOKS, WISH US LUCK.....HUGS,WILDFLOWER. Dietitian Comment: Thanks,great request! I will add oxalate to our topic list so we can add more resources to the website.

debbiestrucking

Aug. 27, 2012 3:56 PM

Rating 1Rating 2Rating 3Rating 4Rating 5

I love these!

MissyChef

Mar. 25, 2012 6:47 PM

Rating 1Rating 2Rating 3Rating 4Rating 5

Where do the 12g of protein come from in this recipe? Moderator comment: The flour contributes 13 g, egg 6.3 g and veggies 4.3 g. The 23.6 gram total is divided by 2 servings. You could adjust the serving size for a lower protein intake.