Directions: |
Directions:Note: For all fillings, it is relatively important to have fillings free of water or juice, since water expands in the cooking of the pierogi and may burst the outer casing alowing the filling to float out.
Cheese Filling:
1 cup dry cotage cheese
1 tsp. melted butter
1 egg, beaten
3 T. sugar
3 T. currants
1/4 tsp. ground cinnamon
Mix cottage cheese with melted butter. Add remaining ingredients and mix well. Fill pierogi.
Sauerkraut Filling:
1/3 C. chopped onion
1 T. butter or margarine
1-1/2 C. finely chopped sauerkraut
2 T. sour cream
Saute chopped onion in butter for 3 minutes. Rinse and drain sauerkraut, wring out to remove excess moisture. Add sauerkraut to onions and cook 2 to 5 minutes. Remove from heat, stir in sour cream.
Sauerkraut-Potato Filling
Rinse and drain sauerkraut well -- wring out to remove excess moisture. Saute sauerkraut with onions and mix into mashed potatoes.
Potato-Cheese Filling
1/2 C chopped onion
2 T butter or margarine
1/2 tsp. salt
1/4 tsp. pepper
2 C. mashed potatoes
1/2 C. grated cheddar cheese
Saute onion in butter until soft. Stir in salt and pepper, mashed potatoes and cheese. Blend well, fill pierogi.
Potato-Onion Filling
Same as above, omit cheese
Meat Filling
1 lb. ground beef
1 onion, chopped
1 T. butter or margarine
Salt and pepper to taste
1 T. all-purpose flour
1/2 tsp dried dill
Using a large skillet, saute onion slightly in butter. Add ground beef, salt and pepper, saute until meat is fully cooked. When mixture crumbles, drain off a fat, stir in flour and add dill. Cool slightly. While it is still warm, fill pierogi.
Cabbage Filling:
Fry 1 small head of cabbage and 1 chopped onion in butter until brown, (add 1 tsp sugar if you want to help brown cabbage), fill pierogi.
Prune Filling:
Cook prunes with pits removed. Add lemon juice during cooking period and mash and fill pierogi.
Fruit Fillings
Cook raisins or any fruit and fill pierogies.
You can use any canned fruit fillings as well. |
This recipe for Pierogi Fillings is from