Saute pierogi's in olive oil with garlic and sweet peppers and salt and crushed red pepper. You can then add tomatoes if you like. It is basically a fusion of Polish and Italian cuisine. You can experiment.
farmers cheese is used---but DRY cottage cheese can also be added to potato, and some carmelized onion......
as far as meat fillings....I have heard of taking left over raost beef, with the potato and carrots and onion.
left over ham or bacon can be added to your kraut filling also.
I have never made them but I think using ground pork that you ave cooked and added some sauted onion and mushroom and blanched cabbage would be good also...like an egg roll.
I agree with Wrocław, a tuna melt pierogi would go down a treat with most people. There is scope for versatility here. Poland has a broad enough range but hasn't really explored the wealth of options/various possibilities.
Even stringy cheese inside would be nice. Mushrooms certainly find pride of place, as does cabbage, but there are many other permutations.
The best meat for pierogi is beaf slowly cooked (2hrs) with vegetables: onion, carrots, celery. When soft, remove the meat from the beaf stock and mince in the food processor with 1/4 tsp. of ground pepper and garlic. The meat is ready to make pierogi. The beaf stock is ready to make beets soup (barszcz) by adding a jar of marinated beets, and bring it to boil before serving with the aforesaid pierogi.
Once i have made interesting pierogi receipe which included cottage cheese (bialy ser) and salmon, onion, basil and i believe some sun dried tomatoes. The difference was that instead of using regular "cake" I used the yeast based cake - formed pierogi shaped doughs and put them into oven untill they turned brownish.
Delishious stuff and you could eat it next day with barszcz. It came sort of like "Paszteciki".
But but but... I haven't seen anybody mentioned fried pierogi. Some people - including me, don't like pierogi just out of the water (exception for the fruit ones which go well with the cream and sugar on top). So what do we do is we take the pan with oil and fry the stuff after it was boiled. It gets this crispy, crunchy skin which is the best thing in it all. My italian friend said she also adds spices to the oil (and uses olive oil) like bulion cube or something like that. I tried it once and my pierogi got burnt :( so I never gave it a shot again.
Some of the most awful pierogi my grandma used to make - the meat/pig lung ones... bleh... But all the ppl from older generation seemed to like it.
Fried pierogi in LOTS of butter. Mmmmmm Maybe fry a little onion in the butter first, to flavor it a little. Then some sour cream on the side, perfect!
i love perogi , i think i haven't tried home made yet ,but i think my favourite is the bigos filled veriety if it was in Birmingham id definitely try, hell i might even go to london for any variety except cheese wich im allergic too
One of the better winter foods, very simple and tasty. I'll likely get some with meat through the week. I love the fried and caramelised onions that they come with. A good sour rye soup is in order beforehand.
the first time i had it it was definitely papered in some sauce that was yellow, not from the ponions but like a spicy sauce, i thought mustard, but i know that poles dont use mustard much
Yeah, in Norwich, right? I have some Colman's Seafood Sauce in my fridge, it's good but high calorie stuff.
The Poles could benefit from experimentation with pierogi and really raise their profile. They are not creatures of experimentation oftentimes. I think they are just offloading the national surplus of cabbage.
and brits think peperoni piza from piza hut instead of dominos is experimentation, at least poles make there own food instead of buying pre packaged take away
