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