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