What fillings do you make to put in a Perogie?

Question

I make mine homemade (yes, I am Polish) but I only make the ricotta cheese, sauerkraut, hamburger with onion or cheese or potato plain or with cheese. That is all my grandma taught me.

But a friend made some with portabella mushrooms. So what exactly do you put in yours?

Answer 1

Filling:
1 pound potatoes, peeled and cubed
2 tablespoons unsalted butter, plus more for sautéing
1 large leek
10 ounces mushrooms, finely chopped
4 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 cup heavy cream

Jalapeno Filling:
2 1/2 pounds Idaho potatoes, washed and peeled
3 cups cold water
1 tablespoon salt
1/2 cup butter
1/2 cup chopped onion
2 tablespoons chopped jalapeno peppers
Freshly ground black pepper

2 pounds Yukon gold potatoes peeled and quartered
8 ounces black truffle butter
2 tablespoons chopped chives
1 pound cleaned and diced lobster meat
Salt and pepper, to taste
3 tablespoons butter

Answer 2

The fillings can include cabbage, saurkraut, onions, potatoes and farmers' cheese. Minced meat may also be used, or sweet fillings can include prunes or blueberries. Caraway is a typical Russian spice for a savory Pierogi. Have fun making them!!!

Answer 3

I learned the same ones as you did. But, on the box of frozen pierogis at the store they said to fill them with jack or cheddar cheese and then dip in salsa! Sort of a new twist I guess. They also said you could deep fry them, rather than boil and then cook on the stove top in butter and onions.

Answer 4

Vary the filling with cheeses like Jalapeno Jack, havarti, cheddar. Also different vegies like sauteed green, red, yellow or orange peppers, spinach and artichoke hearts, chopped broccoli (mixed with mashed potatoes and garlic butter!). Perogies are very versatile. You can pretty much do anything!

Answer 5

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

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

------

1 head cabbage
7 cans sauerkraut, 10 ounce 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. Sauté onion and garlic in 2 tablespoon 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.

------

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 sauté in butter until mushrooms cook down. Chop Shitake mushrooms fine and add mushrooms AND WATER THEY HAVE BEEN SOAKING IN to pan and simmer 5-6 min, until liquid starts to evaporate. Salt and 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).

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

Answer 6

If we can stretch the definition of perogie to be any kind of pasta wrapped, filling stuffed morsel; the last time I did them up I used lobster meat, potato, onion, and mushroom all mixed together. It rocked.

Answer 7

It is such a refrigerator magent a lot of combinations would be good. Try goat cheese with carmelized onions or steamed Asperagus.

Answer 8

Many years ago, before my mother died, she made a plum perogie. It was the best one that I had ever had. It was obviously more for a desert. I don't know how she did it, but someday I will get around to trying it myself.

Answer 9

my friend gave me some with mashed potatoes in them and then cheese on top. her mom put onions on it

Answer 10

I use potato and cheese (shredded cheese mashed in with the potato...not ricotta, although that sounds yummy.) :)