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Potato And Cabbage Filling Recipes For Pierogies - Polish Traditional Dumplings

Updated on February 27, 2013

Pierogi are very common polish food. They are a kind of dumplings in a shape of a half moon filled with different mixtures.

The dough is pretty simple and the recipe as well as directions how to make dumplings can be found in my other hub: How to make polish traditional dumplings - pierogi.

Still the filling is what decides about dumplings taste. There are many variations but two most popular are the Russian or Potato filling made from potatoes and curd cheese and Cabbage and Mushrooms filling made from sauerkraut and wild mushrooms.

The filling is the first thing to make in order to produce tasty pierogi. For the best result prepare it a day earlier and refrigerate overnight.

A bowl full of potato pierogies, greased with butter and ready to eat.
A bowl full of potato pierogies, greased with butter and ready to eat. | Source

Pierogi Ruskie – Dumplings With Potato Filling Recipe

Ingredients for 100 to 120 dumplings:

  • 2 kg of potatoes
  • 0.5 kg of curd cheese
  • 2-3 big onions
  • Oil or butter for frying
  • Salt and pepper to taste

Preparing Russian (Potato) Filling

Peel and cook 2 kg of potatoes in slightly salted water. Once they are ready, drain the water and put them aside to cool down.

Peel and chop onions into small pieces - use the food processor for best and quickest result. Then fry it on a pan adding oil or butter for a better taste. Stir it from time to time and fry until slightly brown.

In the meantime, mince all potatoes and curd cheese into a big bowl. Add fried onions to the potatoes and curd cheese mixture and stir all together adding salt and pepper to your taste.

It often helps to leave it in a fridge for an hour or so or even overnight. It improves the taste of the filling but it’s not necessary.

Container filled with cabbage and mushrooms filling for pierogi
Container filled with cabbage and mushrooms filling for pierogi | Source

Pierogi with Cabbage and Mushrooms Recipe

Ingredients for 100 -120 dumplings:

  • 2 kg of sauerkraut
  • 100 grams of dried wild mushrooms
  • 4 big onions
  • Oil or butter for frying
  • Salt and pepper to taste

Preparing Mushroom and Cabbage Filling

Put dried mushrooms into a small bowl and pour a hot water to cover them.

Put sauerkraut into a big pot and cover with water, cook until it boils. Then drain the water from cababge. This step is to remove the very sour taste of the cabbage. Pour fresh water into a pot to cover sauerkraut and add mushrooms along with water they were soaking in. Cook all until the cabbage is tender. Drain the water and leave it to cool down.

Kitchen tools you will need to prepare fillings

  • Frying pan
  • Cooking pot
  • Food processor (optional)
  • Meat mincer
  • A big bowl and smaller one for storing

Separately peel and chop onions into small pieces - food processor does the great job here. Then fry it on a pan adding oil or butter for a better taste. Stir it from time to time and fry until slightly brown.

Once the cabbage is cool enough to put it in your hand, grasp bits of it and squeeze to remove surplus of the water, and then put into a new container. The aim is to remove as much of the excess water as possible. Once this is done, mince the cabbage in the meat mincer.

Add minced cabbage to the onions on your frying pan. If there is enough space, try to fry it all together for a moment longer to remove some more water. Stir it all together adding pepper and potentially salt to taste. Put it aside for an hour or store in a fridge overnight.

Other ideas for dumplings fillers

One you get a grasp of fillings above, you may want to try something different. As you probably noticed already, filling is just a tasty paste and there are endless ideas what to put inside your dumplings

Among most common fillers are the meat one made from meat mince and the dessert one made from fruits like strawberries or blackberries. The latter is kids all times favourite - served with a cream and sugar makes for a very tasty meal.

Comments

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    • Jackie Lynnley profile image

      Jackie Lynnley 

      5 years ago from The Beautiful South

      Wow I will be fixing this when the weather cools, it looks and sound delicious! ^

    • vespawoolf profile image

      vespawoolf 

      6 years ago from Peru, South America

      Great! I'll give it a try. Thanks!

    • Ania L profile imageAUTHOR

      Ania L 

      6 years ago from United Kingdom

      That sounds like quite unusual but tasty combination :) It doesn't matter what you put inside as long as you like it :)

      Still if you would like to use curd cheese, you can make it yourself. There are many recipes available online like the one below: http://www.allotment.org.uk/allotment_foods/cheese...

      Good luck!

    • vespawoolf profile image

      vespawoolf 

      6 years ago from Peru, South America

      I don't think curd cheese is available in Peru. Last time I helped a friend make pierogies, I think we used seasoned mashed potatoes. Does that sound like a good substitute? Then we sauteed onions, cabbage and sausages in butter to accompany the pierogies.

    • Ania L profile imageAUTHOR

      Ania L 

      6 years ago from United Kingdom

      Thank you rmcleave :) And good luck with the preparation. I hope your stomach will be all happy after all :)

    • Ania L profile imageAUTHOR

      Ania L 

      6 years ago from United Kingdom

      Thank you rmcleave :) And good luck with the preparation. I hope your stomach will be all happy after all :)

    • profile image

      rmcleve 

      6 years ago

      Oh man, my craving for pierogies just hit the wall. My stomach is grumbling and everything. Good thing I have the PERFECT recipe to assuage this need!!

      Excellent hub and tempting subject matter!

    • Ania L profile imageAUTHOR

      Ania L 

      6 years ago from United Kingdom

      Thank you Eddy, have a great day too!

    • Eiddwen profile image

      Eiddwen 

      6 years ago from Wales

      A great recipe for me to bookmark I have a nice collection now.

      I will let you know how I get on and now look forward to reading many more of your hubs.

      Take care and enjoy your day.

      Eddy.

    • Ania L profile imageAUTHOR

      Ania L 

      6 years ago from United Kingdom

      Thank you @carcro for your comment an dvoting. From your enthusiasm I can clearly see you love them :)

    • carcro profile image

      Paul Cronin 

      6 years ago from Winnipeg

      Perogies are the best ever, love all the different fillings you can stuff in them. Great boiled or fried, even deep fried is soooo goood. Cabbage are my favorite for sure. Thanks for sharing your recipes...Voted uP!

    • Ania L profile imageAUTHOR

      Ania L 

      6 years ago from United Kingdom

      Thanks Lynn for yoru comment. I love them too and I bet there are different variations of fillings and recipies. In every house women would do them slightly different.

      For example the dough I presented here needs milk but no salt and this is the way my boyfriend makes it. My mom on other hand uses water and salt for the dough. Still they are delicious no matter who does them :)

    • profile image

      Lynn S. Murphy 

      6 years ago

      I love pierogies and we have some wonderful lovely ladies at the Ukranian church that make amazing homemade pierogies. Maybe they'll change up some of the fillings.

    • Ania L profile imageAUTHOR

      Ania L 

      6 years ago from United Kingdom

      Thank you @rjsadowski. So I guess it's the highest time to give it a go again :) Especially with the Christmas coming!

    • rjsadowski profile image

      rjsadowski 

      6 years ago

      Good hub. That reminds me that I haven't made pierogi's in a long time. Thanks.

    • Ania L profile imageAUTHOR

      Ania L 

      6 years ago from United Kingdom

      You are very welcome @raxit02. Thank you for your comment.

      I've just eaten them yesterday - my boyfriend was making them while I was taking photos so I could share it all here :)

    • raxit02 profile image

      raxit02 

      6 years ago from Amsterdam, The Netherlands

      Wonderful. I had a chance to take a taste of this recipe when I visited Warshaw in 2008. Thanks for sharing.

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