Pierogi Z Mięsem

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the all-purpose flour, large egg, warm water, and salt for the dough.

   Ongeveer 2 min

2. 2

   Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ongeveer 1 min

3. 3

   Knead the dough for about 5-7 minutes until it is smooth and elastic.

   Ongeveer 7 min

   Tip van de kok: The dough should be firm but pliable.

4. 4

   Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes while you prepare the filling.

   Ongeveer 30 min

5. 5

   In a large pan, melt the butter over medium heat.

   Ongeveer 1 min

6. 6

   Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ongeveer 7 min

7. 7

   Add the cooked ground beef and cooked ground pork to the pan with the onions.

   Tip van de kok: Ensure the meat is fully cooked and crumbled before adding.

8. 8

   Season the meat mixture with black pepper and salt.

   Ongeveer 1 min

   Tip van de kok: Taste and adjust seasoning as needed.

9. 9

   Remove from heat and let the filling cool slightly.

   Ongeveer 5 min

10. 10

    Divide the rested dough into two equal portions.

    Ongeveer 1 min

11. 11

    On a lightly floured surface, roll out one portion of dough to about 1/8 inch thickness.

    Ongeveer 3 min

    Tip van de kok: Keep the other portion covered to prevent it from drying out.

12. 12

    Use a round cookie cutter or glass (about 2.5-3 inches in diameter) to cut out circles from the dough.

    Ongeveer 5 min

13. 13

    Place a small spoonful of the meat filling in the center of each dough circle.

    Ongeveer 5 min

    Tip van de kok: Do not overfill, as this will make sealing difficult.

14. 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.

    Ongeveer 10 min

    Tip van de kok: Ensure a tight seal to prevent filling from escaping during cooking.

15. 15

    Repeat with the remaining dough and filling.

    Ongeveer 10 min

16. 16

    Bring a large pot of salted water to a rolling boil.

    Ongeveer 5 min

17. 17

    Carefully drop a few pierogi into the boiling water, ensuring not to overcrowd the pot.

    Ongeveer 1 min

    Tip van de kok: Cook in batches if necessary.

18. 18

    Cook for 2-3 minutes after they float to the surface, or until cooked through.

    Ongeveer 3 min

19. 19

    Remove the cooked pierogi with a slotted spoon and drain well.

    Ongeveer 1 min

20. 20

    Serve immediately with melted butter.

    Ongeveer 1 min

    Tip van de kok: Fried onions or sour cream are also traditional accompaniments.