Fried Pierogi

Rating: 2.83 / 5.00 (6 Votes)

Total time: 45 min

Servings: 10.0 (Portionen)


Potato filling:

For cabbage stuffing:

For mushroom filling:

For onion filling:

Carrots rice stuffing:


Pasta dishes are just always delicious!

Mix the yeast in warm water or possibly milk, add sugar, butter, egg, salt and flour, mix everything together well and let the dough rise twice. Form balls of 40 to 50 g and rise another time a little bit. Then roll out to 0, 5 to liter cm thick patties, put a filling on them, put the edges on each other, press them smooth and let them rise for a short time. Bake the pierogi in a bath of lard or possibly oil.

Potato stuffing: Press the cooked potatoes. Add sweated, chopped onion, chopped hard-boiled egg and butter and mix.

Cabbage filling: Blanch the finely chopped white cabbage with boiling hot water, put it in a sieve, rinse with cold water, squeeze and stir-fry for 10 to 15 minutes. Add small chopped hard-boiled egg and salt and mix.

Mushroom filling: rinse dried mushrooms thoroughly in warm water and soak in cold water for 2 to 3 hours. Later make and sieve in the soaking water without adding salt. Repeatedly rinse the cooked mushrooms and turn them through the grinder. Fry in fat, add sweated, chopped pepper, salt, onion and a white sauce (Einbrenne)and mix everything together.

Onion filling: Sauté the chopped onions in the light butter, chop the hard-boiled eggs, mix with the onion and season with salt.

Carrot long grain rice filling

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