The MasterPage - All About Poland

For More Recipes

Pierogi Filling Recipes

A collection of pierogi fillings and how to make them.

Potato Filling

Potato Filling

The distinguishing thing about pierogi is the filling. People eat pierogi for the filling and not the dough. So it is important that you pay a great you with attention to your fillings.

In this page we give tips and hints about making pierogi fillings.

For direct access to several videos showing you how to make pierogi fillings along with pierogi filling recipes, click on Pierogi.

At that link you will find everything about making pierogi including the doughs, the fillings, and garnishes plus much much more.

The video content presented here requires a more recent version of the Adobe Flash Player. If you are you using a browser with JavaScript disabled please enable it now. Otherwise, please update your version of the free Flash Player by downloading here.

Click To Watch How You Finish
Up To 14 Pierogi Per Minute

For More Information About This Form,
Click Here.

Pierogi fillings are broken down into two general classes. They are the savory fillings and the sweet fillings.

The savory fillings includes that ever popular Russian pierogi potato, cheese and onion filling, cabbage and mushrooms, cheese, meat fillings and fish fillings.

The sweet fillings typically are made from blueberries, cherries, and strawberries. But there are many many more and they are also listed at this link pierogi.

When making a sweet filling you will often have a problem with the filling being rather wet. You can avoid this by eliminating the sugar from the mix. Replace it with stevia. Stevia does not draw the sugar from the fruit the way sugar does. And then add some potato starch, cornstarch or arrowroot to thicken the filling.

It is important that the filling be stiff. This applies to both the savory as well as a sweet fillings. You cannot have them leaking liquids or else the pierogi seal will break.

Additionally if the filling is step you can better control the amount of filling that you put into the pierogi and you can better distributed within the pierogi.

When you make fillings, make them a day or two before you make the pierogi. This avoids the problem of running between the filling and the pierogi. It makes it so much easier to finish cook and serve the pierogi.

When you have leftovers, look at them thinking about how you can turn them into a pierogi filling. Leftover potatoes can be mixed with cheeses, meats, fish and vegetables to make fine pierogi.

Leftover meats when turned into a pierogi filling suddenly transform themselves from being leftovers to a succulent savory filling.

We have many more tips and hints on making pierogi in the pierogi cookbook called mastering pierogi. You can find that at this link appropriately called Mastering Pierogi.

We would appreciate your assistance in signaling to Google that this page has useful content and in informing others of its existence. You can do that simply with a share on facebook. Please Share it on FaceBook

Classified recipepage


Most Popular

Featured Products

Polish pottery

Buy Wholesale

Baltic Amber Stones