Lamb and Asparagus Pierogi

Jeff the Chef
"Lamb and Asparagus Pierogi," from Make It Like a Man!
With Mushroom and Parmesan, and a Pistachio Garnish

If I’ve ever created a restaurant-worthy dish, this is it. The flavors in this lamb and asparagus filling really come through in the finished pierogi. Their texture is delicate, refined, and beautifully balanced. Lamb and asparagus pierogi are a bit off the beaten path, but I’m telling you: I’m a die hard traditionalist when it comes to Polish food, and I’m nuts about these. They’re exquisite.

Lamb and Asparagus Pierogi
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Lamb and Asparagus Pierogi

Recipe by Make It Like a Man!Course: Main, Sides
Makes enough for

50

pierogi

Leftover filling? Mix it with cooked rice – delicious!

Ingredients

  • For the Filling

  • 1 oz. dried mushrooms

  • ½ cup vermouth

  • 1 lb. asparagus, trimmed

  • 1 onion, peeled and chopped

  • 1 lb. ground lamb

  • 1 tsp dried thyme

  • 1 tsp dried rosemary, minced

  • Salt and pepper

  • ¼ cup minced fresh Italian parsley

  • 1½ cups (3½ oz.) shredded Parmesan

  • 6 generous Tbs condensed cream of mushroom soup with roasted garlic

  • 1 Tbs flour

  • For Frying and Plating

  • 1 large (9 oz.) package oyster crackers

  • ½ cup (3 oz.) shredded Parmesan

  • 1 cup (4 oz.) pistachios

  • 1 large egg (plus more, as needed)

  • 1 Tbs water (plus more, as needed)

  • Butter, for frying

  • Sour cream

  • Black pepper

  • Fresh thyme, optionally

Directions

  • Make the Filling
  • Place the mushrooms, vermouth, and ½-cup water into a shallow bowl. Microwave for 1 minute. Tamp down on the mushrooms to make sure they’re all in the liquid. Let them rest for at least 5 minutes.
  • Place a deep-sided, 12-inch skillet on the stove over medium-high heat. Add 2 cups of water, and bring it to a boil, 7½ minutes. Blanch the asparagus, covered, to decidedly shy of your liking, perhaps 2-3 minutes, depending on stalk thickness. Strain away the water, and plunge the asparagus into a cold-water bath. Once cool, rest asparagus on a tea towel to dry. Reserve two asparagus stalks for decoration. Slice the rest into thin (1/8-inch) rounds.
  • Place the onion and lamb into the empty skillet, and scramble over a medium-high flame until the lamb is just barely pink, 6 minutes. Off heat, strain out most of any liquid.
  • Strain the mushrooms’ liquid into the lamb mixture. Chop the mushrooms and add them to the skillet, along with the rosemary. Boil over a medium-high flame until there is no longer any pink, and juices begin to sizzle, 2 minutes. Off heat, season to taste with salt (perhaps 1 tsp) and pepper (perhaps ¼-tsp). Add the sliced asparagus, parsley, and cheese to the lamb mixture. Mix in the soup. Sprinkle the flour over the mixture and stir it in. At this point the filling is ready to use, but it will be more workable after an overnight in the fridge.
  • Next Steps
  • Your next task is to make a batch of dough. Then, you’ll need to roll, stuff, and boil. Follow the links to do that, and come back here when you’re done. Note that you must roll, stuff, and boil the same day you make the dough.
  • Fry and Serve
  • Crush the crackers in a gallon-size Ziploc. Add the Parmesan and toss thoroughly. Pour some of the cracker mixture into a shallow bowl; set aside. Shell and chop the pistachios. Sift out any pistachio dust. Set the chopped pistachios and dust aside, separately. Whisk the egg and water in another shallow bowl; set aside.
  • One at a time, dip a pierog in the egg, then place it into the cracker mixture and toss to coat. Set aside and continue until you have as many as you want to fit into your frying pan. Melt butter (1-2 Tbs, depending on how many pierogi you’re frying) in the pan over medium-high heat, then reduce heat to lowest setting. Add the pierogi and cover the pan. Cook for two minutes and carefully flip. Re-cover. Continue to cook and flip, until the pierogi are beautifully golden. (See notes.)
  • To plate, dust a platter lightly with the nut dust. Arrange the pierogi on top. Dollop each one with sour cream. Lightly sprinkle pistachios over top. (Garnish with thyme leaves.) Top it all off with a light grind of freshly-ground black pepper. Place the reserved asparagus stalks on the platter.

Notes

  • I used a blend of boletes, oyster, shitake, porcini, lobster, and morel mushrooms.
  • Substitute white wine for the vermouth. In that case, replace the ½-cup of water with more wine.
  • The mushroom soup I’m referring to is canned, and you use it straight from the can without diluting it. You can also use plain cream of mushroom soup, and add your own roasted garlic, to taste.
  • The frying directions assume that you’ve refrigerated the pierogi. Indeed, I strongly suggest that, in the interest of living a pleasant life, you make the filling; roll, stuff, and boil; and fry on three separate days. Nonetheless, if you’re frying just-boiled pierogi, you can do so on higher heat, for a shorter time, in an uncovered pan, since all you need to do is brown them, rather than rewarm them.
"Lamb and Asparagus Pierogi," from Make It Like a Man!

The Backstory

This was inspired by Rice Parmalambaragus. I was sure those flavors would be fantastic in a pierog.

I don’t use the word “soda.” The correct term is “pop.” I call it pop, everywhere I go it’s called pop, everyone I know has always called it pop. It wasn’t until I moved to New York for several years, and the natives looked at me like I was some kind of Howdy Doody come to life, that I realized I wasn’t a citizen of the world. I’m a Midwesterner. Turns out, everyone doesn’t say pop. Midwesterners do. Meat-filled pierogi are like that. I grew up in a midwestern Polish family, and never heard of anyone putting meat in a pierog. I’m still not sure if it eventually became a thing, or if I just ventured far enough out into the world that I eventually came across it. In any case, this is my foray into that weird world.

Social Learning

Don’t attempt to crush the crackers in their original bag. It seems like a good idea, but trust me, it isn’t. The bag will burst, even if you’re being careful. Instead, once they’re in a Ziploc, place the bag flat on the countertop and punch down on them with your fist. This is the way.

Even if you’re familiar with pierogi, you may never have had them breaded. It may seem uncommon, but in fact, it’s not that far off the beaten path. My grandmother was particularly fond of it. It gives the pierogi a light, crunchy exterior, while leaving most of the dough soft. It’s a really nice combination.

"Lamb and Asparagus Pierogi," from Make It Like a Man!
Lamb and Asparagus Pierogi with Mushrooms and Parmesan

Credit for images on this page: Make It Like a Man! This content was not solicited by anyone, nor was it written in exchange for anything. Thanks, Kesor. 

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31 thoughts on “Lamb and Asparagus Pierogi”

  5. How special to have a Polish background and to instinctively know how to bring a recipe like this one to a restaurant standard and yet maintain the essential traditions of this style of cooking. I adore Pierogi and have made it a couple of times but this takes Pierogi to the next level. On the first read my only challenge with it is to buy the right sort of crackers, I’ll need to do some research to know what crackers I can buy here in Australia as a substitute for oyster crackers? Any ideas? Thanks so much Jeff, such an inspiring post.
    Pauline recently posted…Fruit and Nut Sourdough Toast for Breakfast : makes 1 Loaf

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  6. As always, I have so many thoughts about this one, Jeff. First of all, I want to punch a bag of saltine crackers. Second, the breaded pierogi do sound different, but I can see why the crunchy coating would be desirable. And then of course the filling. The pistachios sounded a bit odd at first, but as I thought about the flavor profile here, they made more sense. Once again, you’ve produced something that makes my mouth water at 8am. Also, I call everything Coke.
    David @ Spiced recently posted…Goat Cheese and Green Chile Quesadillas

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    • Right? So you know what I mean about the “pop” thing. And yes! Punch some crackers! It’s quite satisfying. I thought the pistachio would go well with the lamb, and it’s little pop of green would complement the asparagus.

      Reply

  7. “Restaurant worthy” is an understatement! This is a gorgeous recipe, Jeff — truly amazing. I can’t get into any discourse on meat-filled pierogi, but I think even the purist of purists would have to love these! Bravo!

    Reply

  8. Talk about next level Pierogi’s. I love lamb and asparagus and pierogis so I think I may have to give these a try. They are beautiful and they look delicious. Thanks for sharing this amazing dish.

    Reply

  13. Una ricetta molto interessante, mi piace tantissimo! non vedo l’ora di provarla! Complimenti!

    Reply

  14. This is quite different. I have to agree that it does look like and sound like a restaurant worthy dish. I’ve never been a good pastry maker so the fact that you use the crushed cracker dough makes me very intrigued. Inspired, actually. Then of course, the filling sound awesome. I love anything with lamb. thanks for the recipe and the inspiration,
    mjskitchen recently posted…Green Chile Deviled Eggs

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    • Thank you so much, MJ! I wish my grandmother were still around so that I could to take credit for that cracker idea, but I’ll have to accept it on her behalf.

      Reply

  15. What an interesting take on pierogi. The stuffing sounds excellent to me. I’ve never tried meat filled pierogi but have had all sorts of pastas stuffed with meat, so why not? And I’m intrigued by the idea of breading them before frying. That’s a new one, but I’m curious to try! Anyway the finished dish is beautiful to look at and I’m sure delicious.
    Frank | Memorie di Angelina recently posted…Piadina romagnola

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