POLISH MEAT PIEROGI
Make a classic polish comfort food with this recipe for Polish Meat Pierogi. Pan fried in butter, pierogies are comfort food at its best!
Provided by Michelle Boulé
Categories Main Course
Time 1h25m
Number Of Ingredients 12
Steps:
- Mix together flour and salt. Stir in wet ingredients. Combine ingredients until dough comes together in a slightly sticky ball.
- Knead and fold dough on a flat surface until dough becomes less sticky and smooth. Cover in plastic wrap and let rest for 30 minutes. While dough is resting, make the filling.
- Brown ground beef on medium-high heat in a large saute pan. Drain any excess fat. Add in onion and cook until translucent. Add beef stock and simmer until liquid has reduced. Season generously with salt and pepper. Allow filling to cool before making pierogi.
- Roll out dough to 1/8" thickness and cut out 2" round circles in the dough.
- Place 2 tsp of filling in the center of the circle of dough. Fold in half, press out any air and pinch the edges of the pierogi together to form a seal. Form all pierogi before boiling.
- Bring a large pot of salted water to a boil. Add in pierogi in batches. Cook until pierogi float to the top, the remove.
- Melt butter in a large skillet. Add in boiled pierogi and cook until lightly browned on both sides. Serve with sour cream and enjoy!
Nutrition Facts : Calories 107 kcal, Carbohydrate 6 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 200 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POLISH MEAT PIEROGI
Meat Pierogi is an absolute staple in Polish cuisine. For the filling, you can use up meat from a broth, or you can use up your leftover turkey, or you could just cook some pork, chicken, or beef for the filling of this pierogi
Provided by Edyta
Time 2h30m
Number Of Ingredients 10
Steps:
- Either cook or rehydrate your meat. See recipe notes for more details. If using meat on the bones, strip it from the bones and slightly shredded. Add to food processor.
- Chop and fry the onions in a tablespoon of butter for about 5-7 minutes until golden brown. Let it cool slightly and add to the food processor.
- Chopp cooked carrots and fresh parsley and add to the food processor, season, and pulse a few times.
- Set your filling aside and prepare the dough.
- If you have a standing mixer, just add flour, warm milk and/or warm water, melted butter, and a pinch of salt to the bowl. Then use the dough hook to mix it until it's well combined. Once combined, continue kneading it for about 6-7 minutes.
- If you don't have a mixer, you can make the dough by combining all the ingredients and kneading it until it no longer sticks to your hand.
- Once your dough is ready, you'll need to let it rest. Cover the bowl with plastic wrap and let it sit for 30 minutes.
- Bring a large pot of salted water to a boil. You'll need it ready once you make your first batch of pierogi.
- If you have a pasta roller extension for your mixer, divide your dough into about 4 or 5 pieces and start rolling them through the pasta maker until it's thin (to about 1/8 of an inch). Make sure to keep your other pieces covered with plastic wrap.
- If you don't have a pasta roller, just use a regular hand roller and roll your dough in batches (again, to about 1/8 of an inch).
- Using a glass, cut out circles, then place a teaspoon or 1.5 tsp of the filing on every circle; press the edges of the dough together and use a fork seal the pierogi edges.
- Place the pierogi that you've made into the boiling water. Turn the heat down to low and cook for about 3 minutes, until they float to the surface.
- Prepare the clean baking sheets. Splash a little oil on each baking sheet, remove the pierogi from the water with a slotted spoon, and place them on your oiled baking sheet. Then shake them a little bit, to ensure that they're covered with oil and not touching each other.
- Continue with the rest of the dough and the filling until you've finished one full of them. When making pierogi, you may end up with excess dough or filing leftover. Don't stress about it.
Nutrition Facts : Calories 378 kcal, Carbohydrate 52 g, Protein 20 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 196 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
POLISH MEAT PIEROGI WITH BEEF & POULTRY
Delicious pockets of dough, filled with meat and... love. Perfect for reusing any leftover meat from other dishes.
Provided by Kasia
Categories Polish Main Courses
Time 55m
Number Of Ingredients 12
Steps:
- If you cooked rosół soup earlier, use the leftover meat - it's perfect for a pierogi filling. A leftover steak or roast meat will work great too.
- Grind the meat in a meat grinder, or use a food processor/blender instead.
- Peel and chop the onion finely. Add some oil to the frying pan, wait for it to warm up. Add the chopped onion and fry until golden.
- Add fried onion to the meat mass. Season well with salt and pepper. Have a try - does it need more spice? If so, add some garlic powder or smoked paprika powder. Blend well with a spoon or a spatula.
- If the filling appears too dry, add a few spoons of water or broth - meat should be sticky.
- Follow the steps below or pick an alternative pierogi dough recipe here.
- Prepare a clean work surface. Sift the flour, make a small well. Pour in a few spoonfuls of hot water.
- Knead flour and water together. Gradually add more water, until the dough to becomes elastic and soft.
- 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.
- Place a spoonful of meat filling in the middle. Fold dough over filling. Press edges together.
- Continue forming until all pierogi are assembled.
- Bring a pot water to a boil, salt it. Reduce the heat.
- Drop a couple of pierogi in. Cook until they float to the top (5-6 minutes).
- In the meantime, chop kiełbasa sausage and 1/2 onion into cubes. Melt 2 tablespoons of butter on a frying pan, drop in kiełbasa and onions, let them fry until golden.
- Collect the dumplings with a slotted spoon.
- Serve pierogi, topping them with melted butter and fried onion/kiełbasa pieces. Sprinkle with chopped chives.
Nutrition Facts : ServingSize 6, UnsaturatedFat 0 grams unsaturated fat
PIEROGI (POLISH DUMPLINGS)
This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.
Provided by TAB
Categories Main Dish Recipes Dumpling Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
- To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 33.2 g, Cholesterol 68.3 mg, Fat 10.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 698.3 mg, Sugar 1.5 g
HOMEMADE POLISH PIEROGI
My mother made many dozens of these and measured ingredients using the palm of her hand. We've passed the recipe down over the years as the family has grown. -Veronica Weinkauf, South Bend, Indiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover and let rest 10 minutes., For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese., Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. , In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream and chives.
Nutrition Facts : Calories 230 calories, Fat 6g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 500mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 1g fiber), Protein 11g protein.
MEAT PIEROGI
Today's recipe is by my daughter Hanna, age 11. Pierogi are a Polish tradition for Christmas (Wigilia) but we like to eat them year-round. There are different varieties of pierogi. My personal favorites are meat (mięsne) and potato + cheese (ruskie). Some of the other fillings are sauerkraut + mushroom and even fruit (strawberries, blueberries, etc.)! The ones that I love to make (and eat) the most, are the meat ones. It can be fun to shape the meat into little balls or ovals. I remember making pierogi with my mom ever since I was little. I wasn't good at it at first, but once I started doing it more, I got a lot better at shaping them. I love to take the excess dough and make fun shapes out of it. Sometimes if I was lucky, a piece of dough snuck into my mouth. The dough plays a very important role, obviously! It covers the entire thing and keeps the filling inside! Another important part is the boiling. Even though a simple step, it is a very important one too. Let your water heat up, and when it starts to boil slightly, add salt and about a spoonful of oil. When you think you have made enough pierogi, (see my mom's recipe below) put them into the water once at a boil. Be sure to stir lightly after putting in, to ensure that they don't stick together. After they all float to the top, take them out to cool. Once cooled, but still warm, butter up a pan and fry them until golden on both sides. Finally serve. And finally my favorite part, eating the pierogi! Smacznego! HH
Provided by PolishyourKitchen
Categories Meat
Time 1h3m
Yield 100 pieces
Number Of Ingredients 15
Steps:
- Wash and dry meat. Sprinkle lightly with salt, pepper and garlic powder. Cook in the 350 degree oven until cooked through. Take out, set aside to cool (preserved juices from cooking).
- In the mean time, chop the onion and sauté in butter.
- Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes.
- 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.
- Mix well. Taste. Add salt, if needed. Set aside.
- To make dough, combine all ingredients (I do about half of this recipe at a time, as that's as much my mixer holds). Put a large pot full of salted water on for a boil. Add a splash of oil, to prevent sticking.
- In batches, roll out dough to about 1/8 of an inch thickness. With a glass, cut out circles. 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).
- Drop into boiling water, turn heat down to low and with a spoon lightly stir off the bottom, to prevent sticking. Water should only be slightly simmering (not rolling boil). When all pierogi float to the top, they are done. Remove from pot and place on a large surface to cool (without touching), or serve topped with sautéed onion.
- This recipe makes about a 100 pierogi. They freeze well. Place in a dish in layers, separated with parchment paper. Once frozen, place in a plastic bag. 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. Uncover and sauté until golden brown.
Nutrition Facts : Calories 53.9, Fat 1.7, SaturatedFat 0.8, Cholesterol 13.2, Sodium 82.7, Carbohydrate 5.9, Fiber 0.2, Sugar 0.1, Protein 3.4
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