Pierogi Beef Filling

• 1 large onion -- sliced
• 2 tablespoons margarine
• 1 3/4 cups ground beef
• 3/4 cup cooked rice
• 2 teaspoons beef broth
• 3 tablespoons hot water
• 1 tablespoon parsley -- chopped

Saute onion in margarine. Stir in meat and rice. Dissolve bouillon in hot water. Add to meat mixture with parsley and salt & pepper to taste.

Pierogi Cabbage Filling

• 1 head cabbage
• 7 cans sauerkraut -- 10 oz. cans
• 1 small onion
• 1 clove garlic
• 10 Tablespoons butter

Parboil cabbage in boiling water for ten to fifteen minutes. Rinse, drain, cool, and thoroughly wring moisture from cabbage and sauerkraut; set aside. The drier the cabbage and sauerkraut the less time required to complete cooking. Saute onion and garlic in 2 Tbsp. butter. Add cabbage and sauerkraut and remainder of butter; cook for approximately one half hour or until cabbage is soft and mixture is "reasonably" dry. It is important that the mixture not be too moist in order to prevent wetting dough during the filling process ... wet dough will cause pierogi to break open during cooking!

Allow mixture to stand in refrigerator (in covered bowl) for twenty four hours prior to filling pierogi dough.

Pierogi Cheese Filling

• 1 tub dry curd cottage cheese -- or ricotta chives
• 1 teaspoon lemon juice
• 1 egg
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract

Mix together.

Pierogi Cooked Fruit Filling

• 2 cups pitted cherries, blueberries, or apples
• 3/4 cup water
• 1/3 cup sugar -- optional
• 1/2 teaspoon cinnamon -- or cardamom
• 1 teaspoon lemon juice
• 3 tablespoons dry bread crumbs

Combine fruit water and sugar in saucepan. Bring to boil. Simmer until fruit is tender and water is almost gone. Remove from heat. Mash slightly with potato masher. Add cinnamon and lemon juice. Cook and stir over low heat until thick. Stir in enough bread crumbs to further thicken.

Pierogi Mushroom Filling

• shiitake mushrooms -- soaked and chopped
• 1 pound button mushrooms
• 1/2 medium onion -- chopped
• salt -- to taste
• pepper -- to taste

Tradition is to use Polish Mushrooms, or as those of you familiar critters, Polish Gold - they are VERY expensive, and often VERY hard to come by. I use a combination of Shitake (sp) and button mushrooms. Soak Shitake mushrooms in warm water for atleast an hour. Chop 1 lb button mushrooms roughly and 1/2 medium onion and saute in butter until mushrooms cook down. Chop Shitake mushrooms fine and add mushrooms AND WATER THEY HAVE BEEN SOAKING IN to pan & simmer 5-6 min, until liquid starts to evaporate. Salt & pepper lightly (This holds nicely in the refrigerator - if you make the mushrooms the day before you make the pierogis, they will absorb more flavor from the cooking liquid - or so it seems, but I'm not a chemist).

When filling pierogi's, squeeze liquid from mushrooms - if filling is too moist it will run out of the dough.

Now, when my wife and I make them I also make mashed potatoes, and let them cool a little. Then I get some sharp cheddar cheese and cut it into very small pieces and add it and a little dill, salt, and pepper to the potatoes.

This makes a wonderful stuffing as well.

Pierogi Sauerkraut and Mushroom Filling

• 2 1/2 cups sauerkraut water -- boiling
• 1/2 cup onion -- chopped
• 4 ounces mushrooms -- sliced
• 1/4 teaspoon pepper
• 1 hard-boiled egg -- chopped
• 2 tablespoons sour cream

Cook sauerkraut about 20 mins in saucepan. In frying pan, sautee onion and mushrooms in butter. Stir in sauerkraut and pepper. Fry until sauerkraut is golden. Add chopped egg and sour cream. Mix.

Pierogi Sausage Filling

• 10 ounces kielbasa -- skin and chop
• 1/2 cup cheese -- grated
• 1/2 cup mushrooms -- chopped
• 1/4 cup bread crumbs -- fine and dry
• 1 egg

Fry the kielbasa in a pan before mixing it all together.

Back to My Recipes Page

Back to My Home Page

Back to Our Home Page