Meat Pierogi

Meat pierogi recipe

Polish meat pierogi

Course Main Course
Cuisine Polish
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 40 pierogi

Ingredients

For the meat filling

  • 1.5 lb cooked meat 600-700g; mixed: poultry, beef
  • 1 onion
  • 1 tsp salt
  • pepper to taste
  • canola oil for frying

For the pierogi dough

  • 2 cups all-purpose flour 500g
  • 0.5 cup hot water 125ml
  • 1 tsp salt

Instructions

For the meat filling

  1. If you cooked rosół soup earlier, use the leftover meat - it's perfect for pierogi. Grind in a meat grinder or use a blender instead.

  2. Peel and chop the onion finely, fry until golden. Add to the mass. Season well.

  3. If the filling appears too dry, add a few spoons of water or broth - meat should be sticky.

For the pierogi dough

  1. Follow the steps below or pick an alternative pierogi dough recipe here.

  2. Prepare a clean work surface. Sift the flour, make a small well. Pour in a few spoonfuls of hot water.

  3. Knead flour and water together. Gradually add more water, so that the dough to becomes elastic and soft. 

  4. Divide the dough into four parts. Spread one part on the work surface, roll into a thin layer of dough. Use a glass to cut out circles.

  5. Place a spoonful of meat filling in the middle. Fold dough over filling. Press edges together. 

  6. Continue forming until all pierogi are assembled.

Finishing up

  1. Bring a pot water to a boil, salt it. Reduce the heat.

  2. Drop a couple of pierogi in. Cook until they float to the top (5-6 minutes).

  3. Collect the dumplings with a slotted spoon. Serve with melted butter or a topping of choice.