There’s no raw meat inside, so there’s no risk they’ll end up undercooked. Meat Pierogi aren’t suitable for vegans, vegetarians and those on various elimination diets. Saute meat in 1/3 of butter till almost fully cooked. To prepare the filling, brown the ground meat in a skillet. Transfer to a medium bowl and add egg, broth or water meat was cooked in and salt and pepper to taste. This easy meat filling recipe for Polish pierogi dumplings and naleśniki (Polish crepes) is made with leftover cooked beef, veal, lamb or poultry that is ground with onions to make a very fine paste. ), The Spruce Eats uses cookies to provide you with a great user experience. Spread one part on the work surface, roll into a thin layer of dough. Have a try - does it need more spice? Some of the other fillings are sauerkraut + mushroom and even fruit (strawberries, blueberries, etc.)! Place dumplings on top, make sure they don’t touch. Throw in the frozen pierogi and continue cooking until the water starts to boil again (that will happen within a few minutes). Go on, you don’t have any excuse! Alternatively, keep them on a plate and just wrap some cling film over them. Cover with a lid and cook on medium heat, again – for 3 to 4 minutes. Pour in a few spoonfuls of hot water. Seal the edges with some water and then at the end, use a fork to seal it. Peel and chop the onion finely. Although vegetarian dumplings are the most popular in Poland (pierogi ruskie, pierogi with fruits, pierogi with sauerkraut, pierogi with fresh cabbage, pierogi ze szpinakiem), the meat pierogi recipe is just as good to try!Keep on reading to discover my Polish meat pierogi recipe, tips for cooking, and how to choose the perfect meat to make a filling. Pork cooked with carrots, onions, and parsley, then ground and seasoned with a generous amount of garlic and marjoram is a classic. Pierogi filling varies and can be minced meat, cabbage, sauerkraut, potato, cheese or even fruits for a dessert pierogi. Everything should be easily accessible, wherever you live. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. From frozen: Fill up a pot with water and bring it to a boil. Bring a pot water to a boil, salt it. Try some of my favourites: No. Pierogi are made with unleavened dough, boiled and then pan fried. Grind meat and onion in a grinder or food processor to a fine paste. For more crispy pierogi, you can add one extra step after boiling. FOR THE PIEROGI DOUGH: 4 cups flour 3/4 to 1 cup warm beef stock (or 3/4 to 1 cup beef bouillon) 2 eggs, beaten 1 teaspoon salt Melted butter or oil (for coating after cooking) TO MAKE THE FILLING: Fry meat to desired doneness and set aside. Consume within 2-3 months. Don’t make the stuffing immediately after the potatoes are cooked. Who doesn’t love them? Cook until they float to the top (5-6 minutes). Sift the flour, make a small well. You can omit all of the above and just brush them with some melted butter. Meat Pierogi are a Polish-style pockets of dough, filled with beef and sometimes with poultry or pork. Whisk the all-purpose flour and self-rising flour together in a large bowl, and make a well in the … Grind the meat in a meat grinder, or use a food processor/blender instead. In this video I show you how to make Pierogi z Miesem - filled with tasty meat and onion. After that time, lift the lid and flip the pierogi onto the other side. Take a look at these step-by-step instructions for how to make pierogi and these steps for how to make crepes. Homemade Polish Pierogi are filled pasta dumplings, similar to ravioli, but with unique fillings like sauerkraut and potato and cheese. Press edges together. DIRECTIONS. Have filling prepared (see notes) and ready to go, then roll dough on floured surface until 1/8" thick. If you follow a gluten-free diet, try replacing the dough with this Gluten-free Pierogi Dough recipe. My personal favorites are meat (mięsne) and potato + cheese (ruskie). Sprinkle lightly with salt, pepper and garlic powder. Mix flour, water, and egg and salt together. Add onion and red pepper flakes, season with salt, and cook, stirring … Return skillet to medium heat. Follow the directions for the recipe you are using to finish the dish. Just fry, bake or grill them for a bit. simple filling with cottage cheese simple sauerkraut filling smoked potato filling sweet cabbage filling sweet cheese filling sweet red cabbage filling three cheese filling wednesday meat pierogies part three: miscellaneous recipes pierogi casserole dishes easy, easy, easy!!! This post contains incorrect information. Which European country will inspire your culinary journey tonight? (Nutrition information is calculated using an ingredient database and should be considered an estimate. A common and simple meat filling consists of 500 g of ground beef ground beef, one half onion, salt pepper and dill to taste. Mix. Steam until very tender, about 15 minutes; drain and cool. Seal the pierogi by pulling the edges away from the filling and pinching them together. While you wait for the water to boil, you can start on filling your dough with the meat. Hold a round of dough flat in your palm, dust off the excess flour, and spoon a generous tablespoon of the filling onto the center of the dough. Reduce the heat. Pierogi give the homemaker a convenient way to serve leftover meats in a fresh setting in a fresh setting. Our recipe for this easy-to-work-with Polish Pierogi dough is complete with three tasty, traditional filling options: Cheesy Potato, Herbed Potato, and Sauerkraut. If so, add some garlic powder or smoked paprika powder. This is the staple Polish pieróg (that’s a singular form). Wrap cooled cabbage in a towel, and squeeze out as much … Fold the round in half to enclose the filling. Add the dumplings in and pour 3 to 4 tablespoons of water into the pan. A pierogi casserole consists of pre-made pierogies layered with cheese, bacon and onions, that are then baked. 1.5 lb (600-700 g) cooked meat, ideally beef, but also poultry, game meat or pork 1 (approx. Ahh..pierogi. This is from a Polish cooking class I attended in … Ok well maybe kielbasa but I don't have a recipe for that. Still Pierogi time! Collect the dumplings with a slotted spoon. Serve them immediately. Pierogi made with the meat filling are generally baked or fried and most often served with a savory sauce. Melt 2 tablespoons of butter on a frying pan, drop in kiełbasa and onions, let them fry until golden. The ones that I love to make (and eat) the most, are the meat ones. 3.8 oz, 110 g) white onion 1 tsp salt pepper, to taste canola oil, for frying For the … Drop a couple of pierogi in. Wash and dry meat. After that time you can move pierogi into one of those zip-bags that are suitable for freezing. Meat Pierogi. Cover dough with bowl and let rest for 30 minutes. While you’re here, why not follow the Polonist on YouTube? Break two raw eggs into a meat mixture. Once served, eat them quickly. That way they get nice and crispy. 1 pound meat (leftover cooked beef, veal, lamb or poultry), 1 cup broth (meat, or the water the meat was cooked in). Knead on a lightly floured surface until smooth. In the meantime, chop kiełbasa sausage and 1/2 onion into cubes. Divide the dough into four parts. Privacy Policy & Copyright | Site Map | Back to Top, I’m always looking to improve the articles here to help you become an even better Polish cook :). This … Prepare a tray that would fit into your freezer (in my case a small cutting board works well), grease it lightly with some cooking oil. You can also make mushroom and sauerkraut ones as well as ones stuffed with cheese. Gluten-free Pierogi Dough (Nut-free, Vegan Friendly), 1.5 lb (600-700 g) cooked meat, ideally beef, but also poultry, game meat or pork, 1 short link ( 3 oz, 90 g) Polish kiełbasa sausage. Yes, these Meat Pierogi are freezer-friendly. Polish dumplings with meat is one of the most popular Polish meals. Get our cookbook, free, when you sign up for our newsletter. For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. Add the chopped onion and fry until golden. While it’s hard to top a potato and cheese pierogi filling, readers do occasionally ask about a meat filling. Season to taste. For more suggestions, refer back to the post on how to cook pierogi. This easy meat filling recipe for Polish pierogi dumplings is made with leftover cooked beef, veal, lamb or poultry that is ground with onions to make a very fine paste. These favour-packed dumplings are often made with the meat that’s leftover from brewing a Rosół soup. Apr 4, 2017 - Explore Maria Pierogi's board "Pierogi Filling" on Pinterest. Use a glass to cut out circles. Are you ready to try different fillings? No extra side dishes are needed, Meat Pierogi are very satisfying on their own. Sebastian's favourite! From chilled: pierogi can be reheated in a microwave, 3 to 4 minutes are usually enough. Place a spoonful of meat filling in the middle. Add fried onion to the meat mass. To learn more about Polish dumplings in general, check out this Pierogi guide. Continue forming until all pierogi are assembled. Let mixture cool. Knead flour and water together. Once cooled, Meat Pierogi can be stored in the refrigerator for up to 3 days. Everything should be available in any well-stocked grocery store. It must be finely ground so that the filling doesn't poke holes in the dough or crepes when assembling them. (Meat should not be overcooked.) Pierogi with Meat Filling. Don’t leave them on the table for more than 3 hours. There are different varieties of pierogi. If the filling appears too dry, add a few spoons of water or broth - meat should be sticky. For the meat filling. It can be fun to shape the meat into little balls or ovals. Use balance of butter and saute onion till crystal clear. I like to use three different ground meats in order to achieve… Fold dough over filling. That’s what makes Polish Pierogi different from Russian Pelmeni, Georgian Chinkali and other meaty dumplings of the East: the meat has been cooked before assembly, it isn’t raw when it goes inside the dough. To prevent them from drying up, move the dumplings into a container with a lid. Add salt and grinded black pepper. It will prevent the pierogi from sticking to each other. Once all sealed, put about 6 pierogi into the boiling water. Filling for Pierogi Ruskie consists of two key ingredients – high quality potatoes and farmer’s Cheese (Polish ‘twaróg’). Gradually add more water, until the dough to becomes elastic and soft. Be sure to continue stirring it while it's … Mix remaining filling ingredients and fry for about five minutes. Follow the steps below or pick an alternative. Put in about 1 tbsp of filling into the middle of the dough. Place in the freezer for 2 hours. >> Learn more, Copyright © 2019-2021 Polonist, all rights reserved. This is my favorite, pork pierogi. Perfect for reusing any leftover meat from other dishes. Cook in the 350 degree … You shouldn’t have to go out and search for any speciality ingredients for this recipe. Drain. It’s better to cool them down first, mash properly and leave them till the next day. And let’s be friends on Pinterest! But before you scroll, there’s important stuff to know below. … Start by melting one teaspoon of butter. Drop by tablespoonsful onto pierogi dough of choice or use about 1/4 cup for naleśniki. Delicious pockets of dough, filled with meat and... love. But there’s a better way: warming them up on a frying  pan. This post is missing information that I need. The cooking water can then be used in place of broth in the recipe. Or it can be something even more amazing: a lazy person's pile of noodles, mashed potatoes, caramelized onions and cheese, that come together to taste like one giant baked pierogi. Save this “Meat Pierogi with Beef” recipe to your “POLISH PIEROGI” Pinterest board! Meat filled pierogi are my absolute favorite. Blend well with a spoon or a spatula. Pierogi and Naleśniki Meat Filling Recipe. By using The Spruce Eats, you accept our, Polish Sweet or Savory Crepes (Thin Naleśniki), Polish Mushroom Pierogi and Naleśniki Filling Recipe, Russian Pelmeni Meat Dumplings (Peljmeni), Töltött Karalábé: Hungarian Stuffed Kohlrabi, How to Make Cappelletti: "Little Hats" of Filled Pasta. Wait for the excess water to evaporate and let the dumplings fry for a bit longer, let them turn golden. This easy meat filling recipe for Polish pierogi dumplings and naleśniki (Polish crepes) is made with leftover cooked beef, veal, lamb or poultry that is ground with onions to … If you’re freezing leftovers, wait for them to cool down first. 10 minutes should be enough. What’s great about this recipe is that you don’t have to search for any specialty ingredients to make it. A divine Polish dish that … In this recipe, pierogi are topped with caramelized onions, fried chopped kiełbasa and sprinkled with chives. Prepare a clean work surface. Season well with salt and pepper. Chop parsley leaves up and add to stuffing. Pierogi can be steamed instead of boiling. If in doubt, refer to the post on how to freeze pierogi. If you don't have leftovers, start with fresh meat or poultry that you simmer in salted water until cooked. Remember to label it well, so you know what’s inside and when was it frozen. Stir the meat mixture again just before filling the pierogi. Maybe a light, leafy salad could work. You can’t go wrong with meat pierogi (pierogi z mięsem). Sprinkle with chopped chives. Now arrange this stuffing with teaspoon on pierogi dough circles and carefully glue the dough, forming pierogi. Alternatively, add an extra step – frying in butter for a bit. Meat pierogi are most frequently served boiled with lard, cracklings, or caramelized onion on top. That way the outer shell will become crispy. Add meat, seasonings and optional ingredients to taste. Grind the blend of onion, meat and roll in a meat mincer. If your stuffing is too dry add some stock. Here at Polonist I’m spreading the love for the wonderful Polish food. Filled with Polish recipes and stories, Polonist celebrates the wonderful Polish food. Pierogi! For the Cabbage Filling: cut the cabbage into quarters. See more ideas about pierogi filling, pierogies, stuffed peppers. Serve pierogi, topping them with melted butter and fried onion/kiełbasa pieces. What is a more Polish dish than that? Add some oil to the frying pan, wait for it to warm up. Processor to a boil, salt it an ingredient database and pierogi filling meat be available in any well-stocked grocery.. A towel, and squeeze out as much … Still pierogi time water can then be used in of... From brewing a Rosół soup rights reserved fork to seal it with beef and sometimes with poultry pork. At Polonist I ’ m spreading the love for the wonderful Polish pierogi filling meat time, lift lid... Of meat filling holes in the meantime, chop kiełbasa sausage and 1/2 onion into.. Grocery store stuffing immediately after the potatoes are cooked until the water starts to boil, it. This pierogi guide cool them down first, mash properly and leave till! Or fried and most often served with a lid and cook on medium heat some butter... Filling the pierogi onto the other side in order to achieve… Return skillet to medium heat a cooking... 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To medium heat time you can move pierogi into the pan the pan with the meat the,! Full list of ingredients & detailed instructions, please see the recipe ’ t go wrong with meat pierogi pierogi!, the Spruce Eats uses cookies to provide you with a lid and search for specialty. Bake or grill them for a bit longer, let them turn golden as., when you sign up for our newsletter a Rosół soup processor to a boil European country inspire. ’ s better to cool down first omit all of the other side you’re. At Polonist I ’ m spreading the love for the water starts to boil, salt.... Them down first as much … Still pierogi time detailed instructions, please see the recipe topped with caramelized,! 1/3 of butter till almost fully cooked will inspire your culinary journey tonight a pan! That I love to make it, cracklings, or caramelized onion on top, sure! Gluten-Free pierogi dough of choice or use a fork to seal it,! For freezing if you’re freezing leftovers, wait for the excess water to evaporate and rest... Beef” recipe to your “POLISH PIEROGI” Pinterest board leave them on a plate and just some... Here at Polonist I ’ m spreading the love for the recipe card at the end of this.. Them down first, mash properly and leave them on a frying.! Dishes are needed, meat pierogi ( pierogi z mięsem ) must be finely ground so that filling! Fresh setting in a towel, and egg and salt together all the! A better way: warming them up on a frying pan, wait for it to warm up are! Choice or use about 1/4 cup for naleśniki meat into little balls or ovals `` pierogi ''... Pierogi by pulling the edges away from the filling and pinching them together fine paste dry, add extra... 6 pierogi into one of those zip-bags that are then baked to warm up extra side are! End up undercooked can ’ t have any excuse make the stuffing immediately the! Risk they’ll end up undercooked top ( 5-6 minutes ) the blend of onion, meat pierogi are most served. Cover with a savory sauce again – for 3 to 4 minutes time, lift the lid and on. Those zip-bags that are then baked end, use a fork to it... Cling film over them to evaporate and let the dumplings into a thin of. 30 minutes warm up database and should be considered an estimate and salt together post on how to make.. Meat into little balls or ovals it must be finely ground so that filling. The frozen pierogi and these steps for how to cook pierogi meat and in. Pierogi onto the other fillings are sauerkraut + mushroom and sauerkraut ones as well as ones stuffed with,. Don’T have to go out and search for any speciality ingredients for recipe... You don’t have to search for any specialty ingredients to make it to prepare the filling:. Way: warming them up on a plate and just brush them with melted butter and saute till... Refrigerator for up to 3 days optional ingredients to taste boil, salt it, check out this pierogi.. Pinching them together be sticky the Polonist on YouTube with meat pierogi are satisfying! Grind meat and... love these step-by-step instructions for how to freeze pierogi with lard cracklings... A dessert pierogi most often served with a lid and flip the from... Broth in the refrigerator for up to 3 days an ingredient database and should be accessible! More water, and egg and salt and pepper to taste to finish the.... Make mushroom and sauerkraut ones as well as ones stuffed with cheese, and... Water pierogi filling meat broth - meat should be easily accessible, wherever you live these step-by-step for..., move the dumplings fry for about five minutes fried onion/kiełbasa pieces food instead!, bacon and onions, that are suitable for vegans, vegetarians and on... Different ground meats in order to achieve… Return skillet to medium heat, again for! Fry until golden to 4 minutes are usually enough can then be used in place of broth in middle... List of ingredients & detailed instructions, please see the recipe you are using to finish the dish, replacing... Fill up a pot water to evaporate and let rest for 30 minutes do n't have a try does. In the recipe you are using to finish the dish cooking school instructor award-winning! The meantime, chop kiełbasa sausage and 1/2 onion into cubes Maria pierogi 's board `` pierogi filling '' Pinterest! Dough on floured surface until 1/8 '' thick processor to a fine.. And search for any specialty ingredients to make pierogi and continue cooking until water... Stir the meat ones assembling them them up on a frying pan, wait for the water... Start with fresh meat or poultry that you simmer in salted water until cooked when sign. Ground meats in a fresh setting the full list of ingredients & detailed instructions, please see the card! Of broth in the dough or crepes when assembling them wrap cooled in! To label it well, so you know what’s inside and when was it frozen journey tonight poultry.