Pierogi Filling Recipes: Savory, Sweet, and Traditional (2024)

FAQs

Is pierogi sweet or savory? ›

Pierogi are Eastern European stuffed dumplings that are usually boiled. As with many traditional foods, there are regional varieties with fillings ranging from sweet to savoury, meat to meatless.

The most famous is the Biłgoraj pierogi stuffed with buckwheat, potatoes, and cheese and then baked in the oven. Pierogi are an important part of Polish festive seasons, particularly Christmas Eve (Wigilia supper) and Christmastide.

Sour cream's tangy touch: Enjoying pierogi with a spoonful of sour cream is traditional. Its creamy consistency and tangy undertone enrich the pierogi experience. Caramelized onions: The sweetness of caramelized onions perfectly complements savory pierogi.

Pierogies are dough that's filled with either potatoes and cheese or sauerkraut. The dough is folded kind of like a dumpling, then cooked in boiling water. Last, they're pan-fried in butter and often times served alongside sour cream.

Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning. Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish! Serve with a dollop of sour cream.

Varenyky is the more commonly used term in Ukraine, often eaten with sweet fillings, while pierogi are the national dish of Poland. Different to pelmeni as they are usually vegetarian, varenyky and pierogi can be served fried in butter, usually as an appetiser or a dessert.

The pierogies need to be boiled in salted water. Make sure you use a big pot with lots of water so those dumplings can move around. Add them to the pot when the water is at a rolling boil and stir them once – just to make sure nothing is stuck to the bottom.

pierogi, one or more dumplings of Polish origin, made of unleavened dough filled with meat, vegetables, or fruit and boiled or fried or both. In Polish pierogi is the plural form of pieróg (“dumpling”), but in English the word pierogi is usually treated as either singular or plural.

Sautéed Green Cabbage

An easy and delicious side dish that's simply seasoned with salt, black pepper and a splash of apple cider vinegar for extra bite. A perfect complement to perogies and on the table in 15 minutes!

What vegetables go well with perogies? ›

Enter: my Roasted Pierogies with Vegetables.

I love my greens, so I wrote this recipe for fresh broccoli and green beans, but it would also be DELICIOUS roasted with asparagus, spinach, or even carrots. Trust me, whatever you have in your fridge or pantry is great.

Also called perogi or perogy, Polish pierogi (pronounced pih-ROH-ghee) or homemade pierogies are small half-moon dumplings. They're also chock-full of fabulous fillings. Interestingly, the word pierogi is actually plural. But the singular form pieróg is hardly ever used.

Pierogi with meat fillings are quite popular as well: pork, beef, chicken and veal stuffings, often served with bacon bits. More sophisticated versions of the dish come with lamb, duck or goose meat. The meat is first cooked – which often results in a flavourful broth – and then ground.

Perogies taste great when you brown them in butter in a frying pan with some onions. Dollop of sour cream, some kishka on the side.

Plain yogurt is a fairly reliable substitute in a recipe. I even grew to like the taste of it unmixed, like on a baked potato in place of sour cream.

Pierogis often include some kind of sweet-and-sour combination, like fruit mixed with sour cream — but they don't have to. Some of the yummier varieties I still have to try are pierogis stuffed with beets and Philly cheesesteak. I think they'd also be good with crispy fried mushrooms inside.

Pierogi (/pɪˈroʊɡi/ pih-ROH-ghee)[a] are filled dumplings made by wrapping unleavened dough around a savoury or sweet filling and cooked in boiling water. They are often then pan-fried before serving. Pierogi are most often associated with the cuisine of Central and Eastern European nations.

pierogi, one or more dumplings of Polish origin, made of unleavened dough filled with meat, vegetables, or fruit and boiled or fried or both. In Polish pierogi is the plural form of pieróg (“dumpling”), but in English the word pierogi is usually treated as either singular or plural.

Pierogi, a mainstay of the Polish diet since the 17th Century, remains both a nostalgic dish and a way for chefs to flex their creative muscle. In Slovakia, they're known as pirohy. In Ukraine, they're called varenyky.