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.

Ruskie pierogi, with potato + cheese + onion filling, are a very well-known traditional Polish dish. Ruskie does not mean 'Russian', rather 'Ruthenian' if we want to be precise. Ruskie pierogi come from the prewar Poland's region called Red Ruthenia.

In Poland, the most traditional way of eating pierogi is boiled and served with melted butter and fried onions. However, they can also be served with sour cream or bacon bits. Ketchup and tomato sauce are not traditional toppings, but they can be used as well.

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!

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 pierogi are simmered until they float, drained, and then sometimes fried or baked in butter before serving or fried as leftovers. They can be served with melted butter or sour cream, or garnished with small pieces of fried bacon, onions, and mushrooms.

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.

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.

Do you eat sour cream with pierogies? ›

For pierogies, sour cream and apple sauce are a “must!”

I doctored up Severino pierogies – Sauerkraut & Mushroom and Potato & Cheddar Cheese – with lots of dried basil to make this fabulous party appetizer. For pierogies, apple sauce and sour cream are a “must!”

Generally pierogi are a complete dish, only garnished with sour cream and chives, fried onion or fried bacon bits. If they are sweet pierogies with blueberry or strawberry filling a sourcream mixed with sugar goes great.

This culinary habit of serving sweet food as a main meal may seem unusual to some foreigners, yet Polish kids usually love to tuck into pierogi filled with sweet quark cheese, or summer fruits like strawberries, bilberries, apples or sour cherries.

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.