Pierogies are incredibly tasty European dumplings, typically found in the Eastern, Slavic, and Baltic countries. Although many countries make their own variations of pierogies, Poland and Slovakia both claim the tasty dumplings as national dishes. Fillings can include just about anything, from potato, to sauerkraut, to meat, to cheese, to fruit. They are typically topped with butter, sour cream, fried onions, or mushroom sauce. While the origins of the pierogi are disputed, the most common belief is that they were either brought to Poland from China through Italy from Marco Polo’s expeditions, or they were brought to Poland by Saint Hyacinth who brought them back from Kiev. It was said that Saint Hyacinth fed people in times of famine with pierogies in 1241 and their popularity spread from there. This particular version uses a deeply flavored, hearty pulled beef filling. For instructions on how to make the pierogi dough and to store the pierogies after assembling, click HERE.
Servings: Filling for approximately 50 pierogies
3/4 pound beef chuck
2 carrots, diced
1 onion, thinly sliced
4 tablespoons apple cider vinegar, divided
4 tablespoons tomato paste, divided
2 garlic cloves
1 tablespoon sugar
1 cup water
Salt and pepper
1/4 cup soy sauce
2 tablespoons mustard
2 tablespoons paprika
To make the filling, add the beef, carrots, onion, 2 tablespoons apple cider vinegar, 2 tablespoons tomato paste, garlic, sugar, water, and salt and pepper to a slow cooker. Cook the beef on low for 7-9 hours or high for 5-6 hours. Remove the beef and shred well.
In a small pot, combine the left-over cooking liquid from the slow cooker (including any vegetables that are left in the liquid) with 1/4 cup soy sauce, 2 tablespoons apple cider vinegar, 2 tablespoons tomato paste, 2 tablespoons mustard, and 2 tablespoons paprika. Bring to a boil, then simmer over low heat until the mixture becomes a paste (approximately 30 minutes). Stir frequently.
Mix the reduced sauce with the pulled beef. Season with salt and pepper to taste.
Make the pierogi dough and let stand, covered, for 30 minutes before you are ready to assemble the pierogies.
Feeling like something a little more spinachy and cheesy? Try my Extra Cheesy spinach and feta pierogies!