Main Course

Pierogi Z Mięsem

Name: Pierogi Z Mięsem
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 portioner
Cuisine: polish
Ingredients: 300 g all-purpose flour; 1 stk. large egg; 120 ml water warm; 0,5 tsk. salt; 250 g ground beef cooked; 250 g ground pork cooked; 1 stk. yellow onion finely chopped; 2 spsk. butter; 0,5 tsk. black pepper freshly ground; 0,5 tsk. salt; 2 spsk. butter melted

These traditional Polish dumplings are filled with a savory mixture of seasoned ground meat and onions, then boiled until tender. They are typically served with melted butter or fried onions, making for a comforting and hearty meal.

En original opskrift af Forkin

Tid i alt: 1 t. 20 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 727 kcal

Allergenoplysninger: kan indeholde æg, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

dough

300 gall-purpose flour
1 stk.large egg
120 mlwater, warm
0,5 tsk.salt

filling

250 gground beef, cooked
250 gground pork, cooked
1 stk.yellow onion, finely chopped
2 spsk.butter
0,5 tsk.black pepper, freshly ground
0,5 tsk.salt

for serving

2 spsk.butter, melted

Udstyr

large pan · slotted spoon · rolling pin · large bowl · large pot · cookie cutter

Fremgangsmåde

Trin for trin

1
In a large bowl, combine the all-purpose flour, large egg, warm water, and salt for the dough.
Ca. 2 min.
2
Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
Ca. 1 min.
3
Knead the dough for about 5-7 minutes until it is smooth and elastic.
Ca. 7 min.
Kokkens note: The dough should be firm but pliable.
4
Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes while you prepare the filling.
Ca. 30 min.
5
In a large pan, melt the butter over medium heat.
Ca. 1 min.
6
Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
Ca. 7 min.
7
Add the cooked ground beef and cooked ground pork to the pan with the onions.
Kokkens note: Ensure the meat is fully cooked and crumbled before adding.
8
Season the meat mixture with black pepper and salt.
Ca. 1 min.
Kokkens note: Taste and adjust seasoning as needed.
9
Remove from heat and let the filling cool slightly.
Ca. 5 min.
10
Divide the rested dough into two equal portions.
Ca. 1 min.
11
On a lightly floured surface, roll out one portion of dough to about 1/8 inch thickness.
Ca. 3 min.
Kokkens note: Keep the other portion covered to prevent it from drying out.
12
Use a round cookie cutter or glass (about 2.5-3 inches in diameter) to cut out circles from the dough.
Ca. 5 min.
13
Place a small spoonful of the meat filling in the center of each dough circle.
Ca. 5 min.
Kokkens note: Do not overfill, as this will make sealing difficult.
14
Fold the dough circle in half to form a semi-circle and pinch the edges firmly to seal, creating a crimped edge with a fork if desired.
Ca. 10 min.
Kokkens note: Ensure a tight seal to prevent filling from escaping during cooking.
15
Repeat with the remaining dough and filling.
Ca. 10 min.
16
Bring a large pot of salted water to a rolling boil.
Ca. 5 min.
17
Carefully drop a few pierogi into the boiling water, ensuring not to overcrowd the pot.
Ca. 1 min.
Kokkens note: Cook in batches if necessary.
18
Cook for 2-3 minutes after they float to the surface, or until cooked through.
Ca. 3 min.
19
Remove the cooked pierogi with a slotted spoon and drain well.
Ca. 1 min.
20
Serve immediately with melted butter.
Ca. 1 min.
Kokkens note: Fried onions or sour cream are also traditional accompaniments.

Pr. portion

Næringsindhold

50%Score

Kalorier: 727,1kcal
Protein: 30,9g
Kulhydrat: 60,7g
Fedt: 39,1g
Kostfibre: 2,7g
Sukker: 2g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover pierogi in an airtight container in the refrigerator.

Genopvarmning

Reheat pierogi by boiling for a few minutes or pan-frying until golden brown.