Brantford Polish Hall
Home
Rental Info
Menu
Polish School
Blog
History
Polish Traditions
Recipes
About Poland
Site Map
Links
Contact Us
 
Click on the immage for bigger picture
Polish Mutual Benefit and Friendly Society
BRANTFORD POLISH HALL, 154 Pearl St.
519-753-0414
Click on the immage for bigger picture
Business Directory
Photo Gallery
We have just the right place for your next Super Bowl Party, Soccer Party or any other Theme Night. Affordable rental for your entertainment needs. CLICK HERE for info.
Forum

 

Pierogi Fillings

Polish pierogi dough can be stuffed with a variety of different fillings:
  • Poles love pierogi with Meat Filling or Potato Filling and garnished with finely chopped fresh parsley and sour cream.
  • Fruit fillings like: strawberries, blueberries, bilberries, plums, cherries, etc. All fruit fillings must be washed and pitted (if applicable), cut out in smaller pieces and coated with flour.
  • Poles also love pierogi with Plain Cottage Cheese Filling or Sweet Cottage Cheese Filling.
  • For the traditional barszch cooks make a special kind of tiny pierogi called Uszka. 
  • The jumbo-sized pierogi served in the Suwaki region are usually stuffed with a filling made of locally found mushroom. 
  • In the Maopolska region you will find a variety called Russian pierogi. They are filled with cottage cheese, mashed potatoes and chopped onion.
Meat Filling:
1/2 pound lean ground beef
Salt and freshly ground black pepper to taste
2 tablespoons of finely chopped ham
1/2 pound soft farmers cheese
2 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup green onions, chopped
1 whole egg

To Garnish:
4 tablespoons butter
2 tablespoons of finely chopped fresh parsley leaves
3/4 cup of sour cream

To Prepare Meat Filling:
In a sauté pan, cook the ground beef for 4 to 5 minutes. Season the beef with salt and pepper. Remove from the pan and drain off all the fat. In a food processor or mixing bowl, combine the cheese, ground beef, minced shallots and garlic, chopped green onions and ham and whole egg. Mix well. Taste and adjust seasoning with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal pierogi. In a pot of boiling, salted water, cook the pierogi for about 7 to 8 minutes, or until they float. Remove from the water and drain. In a heavy sauté pan, melt 2 tablespoons of the butter and sear the pierogi for 2 to 3 minutes on each side, or until they are golden brown. Remove from the pan. The pierogi will need to be sautéed in batches. Arrange the pierogi on a platter. Garnish with finely chopped parsley and serve with sour cream.

Potato Filling:
4 cups mashed potatoes
4 to 5 cups of farmers cheese
3 tablespoons of butter
2 medium onions, finely chopped and sautéed
Salt and freshly ground black pepper to taste

To Prepare Potato Filling:
Sauté chopped onions in butter until soft and transparent (for about 4 to 5 minutes on medium heat), do not brown the the onions. Combine onions with warm (not hot) mashed potatoes and farmers cheese. Stir in salt and freshly ground black pepper to taste. Place about 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal pierogi. In a large pot of boiling, salted water, cook the pierogi for about 5 to 6 minutes, or until they float. Remove from the water and drain. Place them in serving dish with melted butter, garnish with bacon crumbs, finely chopped fresh parsley leaves or finely chopped fresh chives (if desired) and serve with sour cream.

Plain Cottage Cheese Filling
4 to 5 cups of fresh cottage cheese
2 whole eggs, slightly beaten
Salt to taste

NOTE: If you use very dry cottage cheese, mix it with couple tablespoons of sour cream to get soft, easy mixable cheese mixture. 

Place about 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal each pierogi. In a pot of boiling, salted water, cook the pierogi for about 4 to 5 minutes, or until they float. Remove from the water and drain. Place them in serving dish with melted butter and serve warm.

Sweet Cottage Cheese Filling is often mixed with raisins and vanilla flavor and served just coated with melted butter as dessert. For this filling you will need:
4 cups of fresh cottage cheese
4 tablespoons of sugar
2 whole eggs, beaten and mixed in, 
vanilla flavor to taste
1 cup of golden or sultana raisins, cleaned and soaked in warm water, than drained and mixed in (option)

Place about 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogi. In a pot of boiling, salted water, cook the pierogi for about 4 to 5 minutes, or until they float. Remove from the water and drain. Place them in serving dish with melted butter and serve warm.

NOTE: If you don't like the raisins, you could use dried cranberries or blueberries or any other dried fruits instead.

Polish Pierogi Dough Recipe

Pierogi is the plural form of the Polish pieróg. The word itself comes from the Old Slavic "pir" which means festivity.
The Giant Pyrogy
The Giant Pyrogy, a major tourist attraction for the Alberta's Village of Glendon. They are even accepting donations from the people who want their names on the plaques beneath the Pyrogy. Click here to read more...
Dart Leagues
Get on a team NOW!
Become part of dart or pool leagues, organize your own game or league, rent game room for social, family or corporate games or just come out and have a good time. We feature great food, friendly atmosphere and fully stocked bar when you need to relax. Click on the images for bigger picture and/or more info.