Pierogi Filling

Recipe by OwlMonkey
READY IN: 1hr 30mins




  • For the Cabbage Filling: cut the cabbage into quarters. Steam until very tender, about 15 minutes; drain and cool. Wrap cooled cabbage in a towel, and squeeze out as much liquid as possible. Simmer finely chopped onions in butter and chicken broth until the onion is translucent - add the cooled cabbage salt and pepper. Let simmer until heated. Stir in the cream cheese and dill (or substitute caraway seeds if you prefer).
  • Instant Potato and Cheese Filling: Sautee the onion and butter in a small pot until the onion is translucent. Add enough water based on the instant mashed potato package directions (I would guess but every brand is different) and add the chives. Once the water has boiled, remove the pot from the heat and add the potato flakes, cheese and cream cheese.
  • Ground beef filling: In a large frying pan, simmer the finely chopped onions in the butter and cook until the onions are translucent. Prepare the ground beef by combining and kneading it with the hunter’s seasoning (see below). Add it to the onion mixture, chopping it with your spatula so it doesn't cook together. Cook until all of the pink is gone.
  • Hunter’s seasoning recipe: Make as much or as little as you want using this ratio. This will make more than the 3 tablespoons amount, but I don't know what the ratio would be for exactly that amount. I always make a jar full and keep it on hand since it's a good general meat seasoning for beef or poultry. 2 teaspoons Marjoram, 1 teaspoons peppercorn, 1 teaspoons caraway, ½ teaspoons garlic powder, 1 teaspoons onion powder, 1 teaspoons Allspice to taste, Cloves to taste, 1 crushed bay leaf, 1 teaspoons Juniper berries (A difficult thing to find, you can substitute this by adding a few shots of gin to the ground beef while kneading; gives it a great flavor and all the alcohol will cook out).