Comments on: Pierogi – Polish dumplings

By: Jess

Jess — Wed, 01 Nov 2023 06:29:31 +0000

Love these! I’ve been making them weekly since you posted up the recipe. First time I followed your recipe to the letter. Third time around I subbed in 20g of rye flour in the dough, added 200g of mushrooms finely chopped cooked down in butter with a pinch of thyme to the filling, and added a couple of diced bacon rashers to the onion sauce. OMGeee!!!

By: Kylee Galaxidis

Kylee Galaxidis — Wed, 25 Oct 2023 04:03:53 +0000

In reply to Dez. Fry them up in butter!!!

By: Kylee Galaxidis

Kylee Galaxidis — Wed, 25 Oct 2023 04:03:06 +0000

Yum! my Ukrainian Grandmother used to make them with farm cheese filling (a type of firm cottage cheese available at European delis). The filling was just the cheese mashed with salt pepper and an egg (similar to how you would use ricotta in italian dishes). Another version was Sourcrout/mince meat. When they were a day old we used to fry the pre boiled dumplings in butter (think Gyoza) and have them with lashings of sour cream, our favorite way to enjoy them. They freeze well after boiling and you can quickly pan fry them for a wonderful quick treat.

By: Maria

Maria — Tue, 24 Oct 2023 09:25:32 +0000

In reply to Jessie.

Meat Pierogi filling:
– Pork Shoulder & Beef Topside or equivalent 3:1 ratio (approx)
(5kg of meat produces approx 150 pierogi)
– Carrots, celery, leek parsnip, onion in chunks.
– Cut meat into fist sized chunks and place in stock pot. Cover with cold water. Simmer for 20 minutes.
– Add vegetables and simmer for 2 hours or so until meat is pull-apart soft.
– Remove meat and veg and allow to cool.
– Fry up a separate pan of chopped onions until soft.
Once all has cooled, put through all ingredients through a meat mincer (medium holes). Mix all
together and season as desired.
The leftover stock can be used for making soup. If (and only if) the meat mixture is a bit dry, add a little of the stock. But be careful to not make it too wet.