Example
Potato and Cheese Pierogi, dozen
New
Babcia's Pierogi
High Park and the Junction
Frozen · Serves 3
$16 · $5.33 a serving
This is an example listing. Real cooks add their own photos of both.
Sauerkraut and Mushroom Pierogi, dozen
Tangy cabbage and wild mushroom filling in an egg-free dough. Vegan.
- Vegan
- Dairy-free
- Low-waste packaging
New, no reviews yetby Babcia's Pierogi
Made by Halina
Babcia's Pierogi · High Park and the Junction · Home kitchen
“These are the pierogi we ate on meatless days, the ones I grew up on. The sauerkraut and mushrooms are cooked down until they are dry, so they never make the dough soggy.”
Halina has pinched pierogi shut for sixty years. She sells them raw-frozen by the dozen, so you can boil and pan-fry them fresh, and her borscht is vegetarian because her grandkids insisted.
See everything Halina makesThe recipe
How Halina makes it. 1 h active, plus rest and freezing.
Ingredients
- 250 g all-purpose wheat flour, plus extra for dusting
- 125 mL warm water
- 1 tbsp canola oil, plus 2 tbsp for the filling
- 200 g sauerkraut, rinsed, drained and squeezed dry
- 150 g mushrooms, finely chopped
- 1 small onion, finely chopped
- 1/2 tsp black pepper
- 1 tsp salt, divided
Method
- 1Mix the flour with 1/2 tsp salt, the 125 mL warm water and 1 tbsp oil. Knead 8 minutes into a smooth dough, cover and rest 30 minutes.
- 2Cook the onion in 1 tbsp oil over medium heat for 8 minutes until golden.
- 3Add the mushrooms and the remaining oil. Cook over medium-high heat 8 to 10 minutes until the liquid is gone.
- 4Chop the sauerkraut, add it to the pan with the pepper and remaining salt, and cook 8 minutes, stirring, until dry. Cool completely.
- 5Roll the dough 2 mm thick and cut 8 cm rounds. Put a heaped teaspoon of filling on each, fold and pinch the edges closed. Make 12.
- 6Place on floured trays without touching and freeze flat for 2 hours.
- 7Bag the frozen pierogi, label with the date and keep frozen.
The label on your container
Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.
Guilt Free TakeoutBatch BP-0088
Sauerkraut and Mushroom Pierogi, dozen
Ingredients: Wheat flour, sauerkraut, mushroom, onion, canola oil, black pepper, salt.
Contains: wheat
- Net weight
- 700 g
- Portions
- 3
- Prepared and frozen
- Oct 20, 2026
- Reheat until
- 74 °C / 165 °F inside
Prepared by
Babcia's Pierogi
High Park and the Junction, Ontario
Home kitchen
Allergens and diet
Contains: wheat
This kitchen also handles milk, eggs. Cross-contact is possible, and a home kitchen is not an allergen-free environment.
Heating and storing
Keep frozen until you're ready to cook or reheat it.
Cook from frozen, do not thaw. Boil in salted water 6 to 8 minutes after they float, until tender and hot through to 74 °C / 165 °F. Drain, then pan-fry in oil with onions 2 to 3 minutes per side until golden. Serve with a spoonful of mustard or dill.
Keeps: Freezer: 3 months, raw-frozen. Cook from frozen. Eat leftovers cooked within 3 days.
Packaging
Bring your own container
Show up with a clean freezer-safe container and the cook credits you for skipping the packaging.
