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.

Let's start with the most obvious and traditional pierogi of all – pierogi Ruskie. Try not to be fooled by its name – this is Polish pierogi, of course, not Russian. So why the “Ruskie” part of the name?

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.

Sweet Cottage Cheese and Fruit Sauce: This sauce pairs well with dessert pierogi, offering a touch of sweetness. Mushroom and Bacon Sauce: Ideal for meat-filled pierogi, this rich sauce enhances its savory flavor. Horseradish and Mustard Sauce: A classic Polish choice, it gives your pierogi a spicy twist.

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.

In a large NON-STICK fry pan, melt the butter with the olive oil. 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!

Typical Ukrainian fillings for varenyky include curd cheese, potato, boiled beans, cabbage, mushy peas, plum, currants, sour cherries (and other fruits), meat, fish, and buckwheat.

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.

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.

However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious. But, if you're a stickler for tradition, bring a pot of salted water to a boil, drop the pierogies in and wait for them to float.

What do Polish people eat with perogies? ›

Traditionally pierogi are served with simple toppings such as fried onions, lardons, melted butter, sour cream or pork rinds. But not everything needs to be savoury! Poles also love sweet pierogi. In the summer, a sweet version of pierogi are popular as a main course.

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.

Full-fat Greek yogurt will offer the closest approximation of sour cream's flavor and texture, and can be used as a one-to-one replacement for sour cream. If you'd like, you can stir some heavy cream into any percentage of Greek yogurt to give it a somewhat richer body and higher fat content.

I like to crisp up pierogies by frying them a bit of butter after boiling them and then top them with lightly browned onions and dollop of sour cream. Serve with kielbasa and a chunk of brown bread. I do this as well, except I fry them up in brown butter and then pour the brown butter over it on the plate...

Traditionally, boiled pierogis can be served with sautéed onions, applesauce, or shkvarki (bits of pork, like cheek or belly, fried in their own fat). The latter may sound gross but it's delicious.

Flavor: Salty mashed potatoes and tangy cheddar cheese make for a simple and delectable flavor profile. Texture: The breading is first boiled and then pan fried for the perfect bite. I like to think that these pierogis are equally binge worthy for both their taste and texture.

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 or pierogies are filled dumplings, made by wrapping unleavened dough around a filling, and occasionally flavored with a savory or sweet garnish, finally cooked in boiling water. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe.

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.