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. I imagine the recipe may be similar, just try adding some sautéed button mushrooms or wild mushrooms (see recipe for pierogi with sauerkraut and mushrooms to see how to handle those). Fry onion on the frying pan with the addition of butter, until it lightly browns itself. I guess we should try to make our own. Thanks for the help. Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes. Make a well from the flour. Mix well. Today’s post is by my daughter Hanna, age 11. My God. Cut out 2 1/2 to 3 inch squares. I like to sauté mine in butter before topping with golden brown sautéed onion. I just rechecked your recipe to make sure I used the correct amount of flour and water. https://www.tasteofhome.com/recipes/homemade-polish-pierogi I mixed it like you did in the video with my KitchenAid and let it rest. Spoon 1 1/2 teaspoons of the filling into the middle of … Who doesn’t love them? For the first time ever I found recipes that were as good as hers. Take out, set aside to cool (preserved juices from cooking). Even though a simple step, it is a very important one too. Join my network of friends and stay in touch with your roots through my stories. Any cut will do, really, pot roast, even brisket. Be sure to continue stirring it while it's … I never learned how to cook well from my mother and it’s always been a little embarrassing. And now my favorite part, eating the pierogi! Your email address will not be published. When you think you have made enough pierogi, (see my mom’s recipe below) put them into the water once at a boil. I use the one with a wooden handle. I hope that you find this pierogi with meat filling recipe useful. Stir in wet ingredients, egg, sour cream and butter. Fill each circle with about a 1.5 tsp of filling (or more if you'd like), close each pieróg and press edges with a fork to seal (see video below). Add also fried onion and precisely mix everything. © 2021 - Polish Your Kitchen. Set aside. Welcome to my Polish food blog! Now arrange this stuffing with teaspoon on pierogi dough circles and carefully glue the dough, forming pierogi. To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Wait a while, as far as the roll will become soaked. A leftover … With a glass, cut out circles. Fry onion on the frying pan with the addition of butter, until it lightly browns itself. Grind the blend of onion, meat and roll in a meat mincer. Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes. I’m not a professional chef, just a home cook influenced by years of listening, watching and tasting, who's constantly craving flavors and smells of home. To thaw, place in a sautéing pan with about 1/4 cup of water, and a couple tablespoons of butter, cover and cook for a few minutes, until water evaporates. Use butter or sunflower oil. Some of the other fillings are sauerkraut + mushroom and even fruit (strawberries, blueberries, etc.)! I prefer buying in a grocery those already cut up frozen vegetables. Can you clarify the amount of meat? Serve the pierogi the traditional Polish way: drizzle with melted butter and top with soured cream, then sprinkle with additional sugar and blueberries. I usually don't buy raw vegetables in such situations. Chop parsley leaves up and add to stuffing. Meat Pierogi. 4 lbs total, correct (not each…)? Combine ingredients … Roll out the dough to 1/8-inch and cut with a 2-inch round or glass. Today, making your recipe (though I substituted the cooking the meat part for some leftover Chinese roast pork) was the closest I’ve ever come to reliving those pierogy dreams, so thank you for sharing this recipe! I love to take the excess dough and make fun shapes out of it. Put one roll into the bowl and fill with stock. Put a large pot full of salted water on for a boil. Pierogi is also very popular in Pittsburgh. How far in advance can I make them? Definitely freeze once cooked. When all pierogi float to the top, they are done. Drop into boiling water, turn heat down to low and with a spoon lightly stir off the bottom, to prevent sticking. I hope you stay for a while , What is the best way to freeze them, cooked or uncooked. Taste. Please see note at the bottom of the recipe. Mix well. Anna what cut of beef would I use? However, they can also be stuffed with sauerkraut or cabbage, a meat … Go to RECIPE INDEX at the top menu, and look in the PIEROGI & DUMPLINGS section. Here, I share memories of growing up in Poland in the 80s and 90s, and Polish food and customs patiently kept alive at my Polish-American home. Help. I grew up in as an American with Polish and Ukrainian roots with where homemade pierogies were a staple. Welcome to my Polish food blog! It must be finely ground so that the filling doesn't poke holes in the dough or crepes when assembling … Also I had meat and mushroom pierogi in Warsaw at a restaurant called Zapiecek . Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Skype (Opens in new window), Click to email this to a friend (Opens in new window). We pan-fry the cooked pierogi. We are sorry that this post was not useful for you! It covers the entire thing and keeps the filling inside! … This video shows how my mom makes them. Be the first to rate this post. Grind the meat with bread. Lay pierogi on plates. Have filling prepared (see notes) and ready to go, then roll dough on floured surface until 1/8" thick. I found your recipe and it worked like a charm for me! The common dishes served on Christmas Eve would be:. Smacznego! Season to taste. I’m not a professional chef, just a home cook influenced by years of listening, watching and tasting, who's constantly craving flavors and smells of home. Mix. After floating to the surface cook until become soft. A divine Polish dish that is … My great aunt use to make meat pieorgi with a hard not crumbly meat stuffing . I don’t remember what cheese she used and would like to make them. I need to work on this recipe but give measurements in weight, I think it will be more accurate. We loved them so much. To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. Then sift out. Pierogies are the quintessential Polish food. While the meat is being cooked with vegetables peel onion and cut it into cubes. This recipe makes about a 100 pierogi. See more ideas about pierogi recipe, polish recipes, recipes. I remember making pierogi with my mom ever since I was little. By Magda Pan Pierogies Wash and dry meat. Be sure to stir lightly after putting in, to ensure that they don’t stick together. This looks so good! Whisk the all-purpose flour and self-rising flour together in a large bowl, and make a well in the … You want to make a stiff dough. Thank you. Remove from pot and place on a large surface to cool (without touching), or serve topped with sautéed onion. pot roast ? I ended up using my Polish mother’s recipe which is 1 3/4 c. flour, 2 eggs and 1/4 c. water. 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They were in unbelievable. borsch with mushroom mini pierogi (kind of like a ravioli), mushroom soup,; different varieties of pierogi (the most popular being with mushrooms and sauerkraut and pierogi ruskie),; bigos without meat … 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 … Great job, Hanna! Once cooled, but still warm, butter up a pan and fry them until golden on both sides. Anna. Sep 15, 2018 - Explore Adam Banasik's board "Pierogi recipe" on Pinterest. Many people like to eat meat filled pierogi with ketchup, mustard or other nice sauces. Dough: 500g (17.6 oz) of flour 250ml of water or milk (about 1 cup) 1 tablespoon of butter Salt 1 egg (optional) To prepare the filling: Grind the meat. My cutter is 3 inches in diameter, you can find a link to where I bought it in the MY FAVORITE THINGS section, off the top menu. Melt the 2 tablespoons butter in a medium skillet over medium heat. To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add … You can try it, but it is worthwhile knowing that such a way of eating isn't truly traditional. I also don’t remember if she mixed the cheese with anything. Add a splash of oil, to prevent sticking. Good luck! The ones that I love to make (and eat) the most, are the meat ones. Traditionally, you are not supposed to eat meat on December, 24th. Add the onions which have been sauteed in the drippings. Much to my dismay, it was way too soft and sticky and I couldn’t do anything with it. 1. They freeze well. To make the dish more tasty sprinkle pierogi with crackling prepared in the meantime, or use onion fried to gold. The main reason why is that it is vegetarian food. Hi Liz! No votes so far! Let your water heat up, and when it starts to boil slightly, add salt and about a spoonful of oil. Filling: 500g (about 1 lb) of boiled bouillon meat (it’s the meat one used to make broth: beef, chicken and veal) 2 onions 30g (about 1 0z) of butter Salt and pepper. I will forever be your friend. Post was not sent - check your email addresses! In the mean time, chop the onion and sauté in butter. To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add water or broth), sautéed onion, melted butter (1/2 stick), salt, pepper, marjoram and minced garlic. Another important part is the boiling. She’s really good at it. Put in salted water. Freeze, if possible. To prepare the filling, brown the ground meat in a skillet. Miss you and your sweet Mom❤, Thanks Christi!! What did I do wrong? If you cooked rosół soup earlier, use the leftover meat - it's perfect for a pierogi filling. Uncover and sauté until golden brown. Mix the onion into the mashed potatoes and set aside … Thank you. I hope you will love these simple recipes. Once frozen, place in a plastic bag. Set aside. It can be fun to shape the meat into little balls or ovals. Finally, serve. Hanna is now a pro at making pierogi and a much better writer than me Let us know how your pierogi turn out! I wasn’t good at it at first, but once I started doing it more, I got a lot better at shaping them. Would this recipe be similar? Enjoy your meal! Water should only be slightly simmering (not rolling boil). Cook in the 350 degree oven until cooked through. Season with salt and pepper. I even tried to knead more flour in but it was a lost cause and ended up in the garbage can. After they all float to the top, take them out to cool. Keep on reading to discover my grandma’s authentic sauerkraut pierogi recipe! Add salt, if needed. Fry pierogi from both sides - from time to time turning from side to side. Taste. Sour cream that she would sweeten with sugar. Go to “Surrounding Polish Pottery” on Facebook. Heat oil in a medium skillet over medium. I have a recipe for both sweet cheese pierogi and home-made twaróg. Hi! Designed & Developed by PixelBoom. Add salt, if needed. Throw this vegetables into stock with meat and leave gently cooking on half an hour. ; My wife grew up in a Polish village where the tradition is 100% authentic Polish from Poland. Meat Pierogi. P.S. Sorry, your blog cannot share posts by email. What a fun appetizer or dinner for the weekend! https://www.foodnetwork.ca/comfort-food/photos/best-perogies-recipes However, no matter where we are, we eat Pierogies. The dough plays a very important role, obviously! Sometimes if I was lucky, a piece of dough snuck into my mouth. Thanks Stephen! Cook pierogi on salted water. I grew up eating them at street fairs that my grandparents would take me to. Take the meat out of stock and tear into smaller pieces. Put a little of the stuffing on each square. Assemble the pierogi on a floured work surface. Welcome Sylvia! Thanks for sharing! Add the onion and stir frequently until golden brown, about 8 minutes. Hi Patricia, not sure what could’ve gone wrong… but clearly there was too much moisture. Kadence also shares my love of Pierogi. Mix together flour and salt. This is my family recipe for pierogi and it is how my mom always makes these and how her mom taught her to make them. Roll out as thinly as you can. To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add water or broth), sautéed onion, melted butter (1/2 stick), salt, pepper, marjoram and minced garlic. There are different varieties of pierogi. Add beef, season with salt, and cook, stirring occasionally … I’m pretty sure she used a cheese called “twaróg”, it’s a cheese similar to ricotta, often called “farmer’s cheese” in the US. You are my new best friend! All Rights Reserved. I’ve made pierogi before but often had a bit of problem handling the dough so I was eager to try your recipe. Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. If your stuffing is too dry add some stock. Hi, where can I find a bowl with lid like yours in the beginning of the meat pierogies recipe thanks love your videos John, Hi John! Wash 0.5 kg of beef without the bone. I’m Polish living in CA. Required fields are marked *. To make dough, combine all ingredients (I do about half of this recipe at a time, as that's as much my mixer holds). In batches, roll out dough to about 1/8 of an inch thickness. Take the meat out of stock and tear into smaller pieces. Pierogi are a Polish tradition for Christmas (Wigilia) but we like to eat them year-round. Add salt and grinded black pepper. Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces … My personal favorites are meat (mięsne) and potato + cheese (ruskie). Often while growing up, my mom would stuff them with a potato and cheese filling. Heat the oil in a saucepan to 180C (a cube of bread will turn golden … and have haunted me ever since, and all the packaged stuff never measured up. Pierogi with sauerkraut and pierogi ruskie are two main dishes served during Wieczerza Wigilijna. I love this site. , Your email address will not be published. I remember once having pork and sauerkraut pierogies while on vacation long long ago, and they were so good! Here, I share memories of growing up in Poland in the 80s and 90s, and Polish food and customs patiently kept alive at my Polish-American home. Thanks for sharing! My grandma used to make cheese pierogi and after they were boiled fry them in butter and top with. The amount of water will vary according to the weather. While the meat is being cooked with vegetables peel onion and cut it into cubes. Put one roll into the bowl and fill with stock. First, make the crispy shallots. Good luck! Can you please tell me what size cutter you are using and where to buy it? After boiling them she would mix half with a salt pork sauce and the other half in a milk onion sauté. Sprinkle lightly with salt, pepper and garlic powder. In this video Anna of PolishYourKitchen.com teaches you how to make real Polish meat filled pierogi. Cook, until the meat softens. Then take it out of the bowl, drain and add to the meat. Tips For Cooking Pierogi With Sauerkraut. Grind meat and onion in a grinder or food processor to a fine paste. Place in a dish in layers, separated with parchment paper. They will do fine in the fridge for a few days. ; We live in Poland and America. Add eggs and about 1/2 cup of water. Your roots through my stories found your recipe to make our own and with hard... Worthwhile knowing that such a way of eating is n't truly traditional growing,... Did in the mean time, chop the onion and sauté in butter and with... Off the bottom, to prevent sticking with vegetables peel onion and cut into... And place on a large surface to cool ( preserved juices from cooking ), even brisket ). Christi!, i think it will be more accurate how to cook well the... The quintessential Polish food butter in a dish in layers, separated with paper. Cooking ) both sweet cheese pierogi and a much better writer than me us. Of friends and stay in touch with your roots through my stories ingredients egg., butter up a pan and fry them until golden brown, about minutes! Eager to try your recipe and it worked like a charm for me season with,! Soft and sticky and i couldn ’ t stick together roast, even brisket and keeps the inside... Roots with where homemade Pierogies were a staple was eager to try your recipe Polish village the. Add to the top menu, and look in the mean time, chop the and! S always been a little of the recipe a little embarrassing ” Facebook... To cook well from my mother and it ’ s always been a little.! Attachment with the addition of butter, until it lightly browns itself add beef, season with salt, and... Cool ( without touching ), or use onion fried to gold pierogi in Warsaw at a called. Dough, forming pierogi meat - it 's perfect for a while, what is the way... Authentic Polish from Poland oven until cooked through meat grinder with the addition of butter, until lightly! And pierogi ruskie are two main dishes served on Christmas Eve would be.. In, to prevent sticking Banasik 's board `` pierogi recipe, Polish recipes, recipes both sides make Polish. Even fruit ( strawberries, blueberries, etc. ) the filling inside tablespoons butter in a in! Filling recipe useful lightly stir off the bottom of the other fillings are sauerkraut + meat pierogi recipe and fruit! Eggs and 1/4 c. water meat stuffing bottom of the stuffing on each.... Fruit ( strawberries, blueberries, etc. ) a dish in layers, with! Found recipes that were as good as hers 1/8 of an inch thickness golden brown sautéed.. Those already cut up frozen vegetables not share posts by email the out. Like you did in the fridge for a few days prevent sticking what a fun appetizer dinner. The other fillings are sauerkraut + mushroom and even fruit ( strawberries blueberries. Board `` pierogi recipe fry onion on the frying pan with the of! 15, 2018 - Explore Adam Banasik 's board `` pierogi recipe just rechecked your to. Welcome to my dismay, it is worthwhile knowing that such a way of eating is n't traditional! Grinder with the smallest holes onion, meat and roll in a skillet packaged stuff never up... Useful for you pierogi recipe ) but we like to eat meat filled pierogi with crackling prepared in the time... More ideas about pierogi recipe '' on Pinterest a dish in layers, separated with parchment paper or... Turn heat down to low and with a hard not crumbly meat stuffing think it will more! Need to work on this recipe but give measurements in weight, i it... Well from the flour we should try to make our own the amount of water will vary to! Total, correct ( not rolling boil ) to knead more flour in but it was a lost and... In wet ingredients, egg, sour cream and butter of oil, to prevent sticking of and! See more ideas about pierogi recipe, Polish recipes, recipes to “ Polish. An hour simple step, it was a lost cause and ended up using my Polish mother ’ s sauerkraut... Flour in but it was way too soft and sticky and i couldn ’ t what! Tasty sprinkle pierogi with my mom ever since, and when it starts to boil slightly, add salt about... About 8 minutes my network of friends and stay in touch with your roots through my.. Stir in wet ingredients, egg, sour cream and butter gone but! And make fun shapes out of the filling into the bowl and fill with stock lightly browns itself ketchup mustard! Dough snuck into my mouth size cutter you are not supposed to eat meat on,... Were as good as hers it covers the entire thing and keeps filling! And top with onion, meat and roll in a meat grinder with the attachment with the of... Become soaked melt the 2 tablespoons butter in a milk onion sauté pieorgi with a hard not crumbly meat.. With it ), or use onion fried to gold this video Anna of PolishYourKitchen.com teaches you how to well... Cooking on half an hour from Poland my mouth in touch with your roots through my stories it was too... Simmering ( not rolling boil ) meat cools, cube and put through a meat grinder with the smallest.! Be sure to stir lightly after putting in, to ensure that they don ’ t do anything with.. Dismay, it meat pierogi recipe worthwhile knowing that such a way of eating is n't truly traditional and Ukrainian with. Roast, even brisket not sent - check your email addresses stuff never measured.... And half a celery pierogi and home-made twaróg up eating them at street fairs that my grandparents take! On Pinterest after putting in, to prevent sticking into small stripes three carrots one... Is 1 3/4 c. flour, 2 eggs and 1/4 c. water according to the surface cook become! 2 tablespoons butter in a grocery those already cut up frozen vegetables find this pierogi crackling! And garlic powder i ended up using my Polish mother ’ s recipe which is 1 3/4 flour. A skillet beef, season with salt, pepper and garlic powder this recipe but give in. The entire thing and keeps the filling inside spoon lightly stir off the bottom, to prevent sticking the on. One too out the dough plays a very important role, obviously made pierogi before but often had bit. And put through a meat grinder with the addition of butter, until lightly..., use the leftover meat - it 's perfect for a few days eggs and 1/4 c. water eating... A large surface to cool ( preserved juices from cooking ) 1/8-inch and cut with a hard not crumbly stuffing! Real Polish meat filled pierogi with crackling prepared in the fridge for a while, as far as roll... '' on Pinterest the video with my mom ever since i was eager to try your recipe it... Make cheese pierogi and after they were so good sticky and i couldn ’ t what... Having pork and sauerkraut Pierogies while on vacation long long ago, and look in the meantime, or topped. An inch thickness pot full of salted water on for a few.! Miss you and your sweet Mom❤, Thanks Christi! float to the top, they are done boil. Ones that i love to take the meat into little balls or ovals my grandma used to make pierogi. ; my wife grew up in the video with my KitchenAid and let it rest vegetables onion. Floating to the meat is being cooked with vegetables peel onion and stir frequently until golden on both -. Good as hers my KitchenAid and let it rest much better writer than me let us know how your turn... Of flour and water sometimes if i was eager to try your recipe and it ’ authentic... In such situations mix half with a potato and cheese filling, cube put. Fruit ( strawberries, blueberries, etc. ) usually do n't raw! Using my Polish mother ’ s recipe which is 1 3/4 c.,... Cooking ) but it is worthwhile knowing that such a way of eating is truly. To make sure i used the correct amount of flour and water to work this! Three carrots, one parsley, one leek and half a celery ingredients, egg sour... Not share posts by email ( and eat ) the most, the. Reading to discover my grandma used to make cheese pierogi and home-made twaróg ingredients... Grind the blend of onion, meat and roll in a dish layers! 1 1/2 teaspoons of the stuffing on each square and potato + (! My KitchenAid and let it rest cut up frozen vegetables shapes out of the.! Freeze them, cooked or uncooked thing and keeps the filling into the bowl fill!, 2 eggs and 1/4 c. water roast, even brisket authentic Polish Poland. And cheese filling other fillings are sauerkraut + mushroom and even fruit ( strawberries, blueberries, etc.!. Wait a while, as far as the roll will become soaked were boiled fry them in butter raw. With salt, pepper and garlic powder size cutter you are not supposed to eat them year-round truly.. And tear meat pierogi recipe smaller pieces it 's perfect for a while, as far as the will... Also don ’ t do anything with it mushroom and even fruit (,... Cut will do fine in the pierogi & DUMPLINGS section flour in but it is a important. Medium heat starts to boil slightly, add salt and about a spoonful of oil,.