A Sisig Pierogi Casserole Sounds Like a Weird Combination – But It Works!

March 25, 2020

Sisig is a well-known Filipino dish typically made from a pig’s head—particularly its ears and cheeks. It comes from the Pampanga area and refers to the consumption of something sour. Meanwhile, the pierogiotherwise known as the ‘pierogy’, ‘perogi’, or ‘perogy’ among other spelling variations—originates from central and eastern Europe. It is rooted in the word ‘pir’ meaning ‘festivity’.

Casserole 01

With this recipe, we found that it was just about apt to merge the two into a casserole. The sour flavor of the sisig is buffered by the use of chicken for a less pungent flavor and a softer texture. The béchamel brings everything together and offers fluff to unleavened bread and vinegar. It’s a strange combination, no doubt, but it results in a party dish for your palates.

Sisig Pierogi Casserole

Total Time: 1 hour and 15 minutes
Yield: 6-8 servings, estimated

Ingredients: Sisig Filling

  • 300g ground chicken
  • 1 onion, grated
  • 5 garlic cloves, grated
  • 10g ginger, grated
  • 2 tsps soy sauce
  • 1 tbsp oil
  • 3 pcs siling labuyo, optional

Ingredients: Pierogi Dough

  • 250g all purpose flour
  • 100ml warm water
  • 2 tbsp oil

Ingredients: Béchamel

  • 1 tbsp butter
  • 1 tbsp flour
  • 200ml cream
  • 200ml milk
  • 30ml water
  • 15g thyme
  • 3 garlic cloves
  • salt and pepper, to taste

Procedure: Sisig Fillig

  1. Add oil to frying pan.
  2. Add onion, garlic, ginger, and sili. Sauté for 2-3 minutes.
  3. Add ground chicken and color.
  4. Add soy sauce and reduce until dry.
  5. Drain to remove excess oil.
  6. Cool down and add cheese. Set aside.

Procedure: Pierogi Dough

  1. Sift flour in a bowl.
  2. After sifting the flour, combine all wet ingredients in the same bowl.
  3. Combine everything in a mixer with hook attachment for 8-10 minutes or knead by hand for 5 minutes.
  4. Let it rest for 1 hour.

Procedure: Béchamel

  1. Place butter in a pot and melt.
  2. Add flour and stir for 1 minute with a wooden spoon.
  3. Add all liquid ingredients, thyme, garlic, salt, and pepper. Simmer for 5-8 minutes on low heat.
  4. Strain and let it cool down.


  1. Roll out pierogi dough to about 3mm thick and cut into circles.
  2. Place filling inside and close the sides by pressing together, making a half moon.
  3. In a hot pan with oil, place all dumplings and fry until both sides are colored.
  4. Place all the dumplings on a tray, add bechamel sauce, and bake for 15 minutes at 325F.
  5. Add grated cheese and bake for another 5 minutes or until the cheese golden and melted.
  6. Serve hot.
Belle Mapa SEE AUTHOR Belle Mapa

Belle Mapa is an award-whining writer with a penchant for puns and terrible humor. When she isn’t writing about—or eating away—her feelings, she assists in training dogs at a canine behavioral center. She lives beneath a blanket inside a storm-struck cave dreaming of the day she finally transforms into a sushi roll.

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