John Myers
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Pierogi with Three Different Fillings
The perfect pierogi with three different fillings recipe with a picture and simple step-by-step instructions.
For the dough:
- 500 g Flour
- 200 ml Water
- 2 tbsp Oil
- Salt
For the meat filling:
- 500 g Beef
- 1 bunch Soup vegetables
- Bay leaf
- Salt
- 0,5 Pc. Diced onion
- 100 g Butter
For the sauerkraut filling:
- 50 g Dried mushrooms
- 250 g Sauerkraut
- Salt pepper
- 0,5 Pc. Onion
For the potato and cheese filling:
- 250 g Boiled potatoes
- 250 g Layer cheese
- 1 Pc. Egg
- Salt
- Pepper
- Nutmeg
- For the dough, knead all the ingredients together.
- For the meat filling, cook the beef with the vegetables for 1 hour until soft. Then turn through the meat grinder and season to taste.
- For the sauerkraut filling, soak the mushrooms overnight, dice and fry the onion, add the sauerkraut and mushrooms, stew for 1 hour. Then let it cool down and cut into small pieces.
- For the potato and cheese filling, mix the cooked potatoes and cheese with the egg and the spices and season to taste.
- Now roll out the dough piece by piece until it is very flat and use a glass to cut out small round shapes with a diameter of approx. 5 – 7 cm. Pour the filling into the dough cookies with a teaspoon, fold up and press together well. Repeat until the batter and filling are used up. Then gradually put the dumplings in salted water, because they don’t all fit in one pan at the same time. Cook for about 6 – 8 minutes at a time, until the pierogi float on top. It also tastes great when you fry a few onions with bacon and pour them over the pierogi.
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