Pierogi Filliing Recipes
How to make pierogi fillings and how to fill the pierogi.
All pierogi start from the same basic dough. What distinguishes them is how they are filled and how they are ulitimately presented on the table.
In this page we provide you some pierogi filling recipes. How to cook and serve them is covered in the page called How To Cook Pierogi And Prepare Them For The Table .
You will hear the term Russian Pierogi. The term is unique to Poland and describes pierogi filled with mashed potatoes, farmers cheese and fried onions.
And then there are pierogi and desert pierogi.
Pierogi, without any modifying word, are served as part of, if not the, main course.
The desert pierogi are filled with fruit or a cheese and fruit mixture.
Here are some popular fillings:
Potato Filling
It is simple. Fry finely chopped onions in butter until they are clear. Mix with mashed potatos, salt and pepper.
The mix is generally 1/3 to 1/2 pound of raw onions to 1 pound of uncooked potatoes. (When you make the mashed potatoes, do not add liquid. ). Adjust the mix to your taste.
When you serve these, add a fried bacon garnish. They need some flavor.
Russian Pierogi
Make the Potato filling and add 1/2 pound of farmers cheese or well drained cottage cheese in the same proportions as mentioned the the Potato filling recipe.
Cabbage And Mushroom
Slice a small head of cabbage as you would to make coleslaw. Fry it in butter until it is soft.
Fry some mushrooms in butter.
Mix them with the cabbage, salt and pepper.
Adjust the proportions of mushrooms and cabbage to your taste.
Cheese Pierogi
Mix 1 pound of farmers cheese (or 1 pound of well drained cottage cheese that you have run through a sieve) with a raw egg.
Server with sour cream or covered with melted butter.
You can add raisins, blueberries, rasberries, etc to the mix to make a nice dessert pierogi. Add a little more flavor by adding some vanilla to taste.
Sauerkraut and Mushrooms
Drain and rinse 2 cups of sauerkraut. It should not have any sharp taste to it. In Poland sauerkraut is not very sour. It is rather bland. That is what you want to duplicate what is made in Poland.
Fry in butter.
Fry 1 onion in butter until it is clear. Add a cup of mushrooms and fry a bit more until they start to soften.
Combine the two batches and fry just a touch to blend them.
Meat Filled Pierogi
Grind (or run through food processor, a pound or so of leftover meat. (poultry, beef, port, lamb) with a medium onion. Add saltg and pepper to taste.
Mix that in a bowl with an egg and enough meat broth to make it easy to handle.
Fill the dough and boil the pierogi.
These are best served after frying. Let them cool before frying.
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