Yield: Yields 50 to 60 pierogi
Servings: 6 to 8 as a main course
You can serve these hearty pierogi either boiled or fried. Boiled, they’re nice and chewy, while frying them in butter makes them crisp and puffed, delicious with a strong Polish beer. Serve with a salad or roasted vegetables for a hearty supper.
Make Ahead Tips
The filling can be made up to 2 days ahead; cover and refrigerate. Filled pierogi can be covered and refrigerated for up to 2 hours before cooking, or frozen for up to 6 months—freeze in one layer on a parchment-lined tray, then transfer to freezer bags.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This review is for the filling only. I made some modifications to the recipe as follows. I seared the ribs, removed them from Dutch oven, discarded most of the fat, then cooked the vegetables. Add the ribs back to the pan along with the water and cover with parchment and the lid. I braised at 325 degrees. After cooking, I set aside the meat, vegetables, and broth. I let the broth cool in the refrigerator so I could remove the fat layer. I shredded the meat with forks and combined the soaked bread, defatted broth, and vegetables. The filling is very tasty- a nice change from the regular mash potato and cheddar.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?