This was so delicious that I have been counting the hours until we can eat the leftovers for our next meal.


What may not be entirely apparent in these photos is just how GIANT these pierogi were.  We were expecting them to be finger-sized, but they were more like hot-pocket sized.    Two apiece was more than enough for a very full meal.  We’ve never made anything like this before, but we liked it so much that we’re definitely planning to make them again.  They were pretty labor intensive, though, so we’ll probably think abotu some modifications to make the process shorter.  Most simply, we’re thinking about ways to use left-overs as fillings, so that making the pierogi is essentially just making the dough and filling them, rather than cooking up all the innards, too.  As it is, the filling was essentially mashed potatoes and sauteed green onion/bell pepper, which we can easily have left-over from a previous meal, so we’re looking forward to making these again sometime soon.  We could also add finely chopped meat from a previous meal as a filling.  We’d also like to practice making them much, much smaller.  In any case, here’s the (slightly modified) recipe (once again, from Vegetarian Planet– obviously one of the modifications is what makes our version non-vegetarian):


  • 2 large or 3 medium baking potatoes, peeled and cut in half
  • 6 tbsp unsalted butter (this much is not really necessary– there are lots of places where we’ll reduce or omit butter next time)
  • 1/2 cup milk
  • 1 tsp salt, plus more to taste
  • fresh-ground black pepper, to taste
  • 1 clove garlic, minced
  • 3 cups sliced shiitake mushrooms (due to a kitchen mix-up we had no mushrooms for this, and so substituted a combination of finely chopped green onions and bell pepper, which worked very well, but I’ll bet mushrooms would be delicious)
  • 2 tbsp water
  • 3 cups thinly sliced onions
  • 1 kielbasa
  • 1 batch (4 balls) Pizza Dough
  • 4 tsp sour cream (optional)

1. In a large saucepan, cover potatoes and boil until very tener, then drain and return to dry pan.  Add 1 tbsp butter, all the milk, and mash to desired creaminess.  Add 1 tsp salt and some pepper.  Set aside.

2. Melt 1 tbsp butter in a large skillet over medium heat.  Add garlic and saute for a few minutes.  Add musrooms (i.e. green onion and bell pepper) and cook, stirring occasionally.  When pan begins to feel a bit dry add 2 tbsp water and stir.  Cook for 5 minutes more, season with salt and pepper, and set aside.

3. In another skillet melt 2 tbsp of the butter over medium hight heat.  Add onions and kielbasa and cook, stirring occasionally, for 15-20 minutes or until they are brown. Set aside.

4.  Make the dumplings: Cut each ball of pizza dough in half, to form 8 balls in all.  On a floured surface, roll each ball into a 5-6 inch circle.  Put a portion of the mashed potatoes in the center of each round, then top with a portion of the mushrooms (i.e. green onions and peppers).  Moisten the outer 1/2 inch of the circle with water, and fold the dough into a semi-circle.  Seal each dumpling by pinching the edge with your fingers.

5.  Bring a large pot of water to boil.  Gently drop the dumplings into the water, and let them cook in the simmering water for 5 minutes.  Remove with slotted spoon and drain (or pat dry).

6. Reheat onions/kielbasa mixture and add the reamining 2 tbsp butter.  Add the dumplings, and gently toss them in this mixture until coated.  Serve 2 dumplings on each plate, with onion/kielbasa sauce spooned over them.  And, if you like, small dollops of sour cream.