Pierogi Z Mięsem
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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 20 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 727 kcal
Informacja o alergenach: może zawierać jaja, gluten i mleko. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
dough
- 300 gall-purpose flour
- 1 szt.large egg
- 120 mlwater, warm
- 0,5 łyżeczkasalt
filling
- 250 gground beef, cooked
- 250 gground pork, cooked
- 1 szt.yellow onion, finely chopped
- 2 łyżkabutter
- 0,5 łyżeczkablack pepper, freshly ground
- 0,5 łyżeczkasalt
for serving
- 2 łyżkabutter, melted
Sprzęt
large pan · slotted spoon · rolling pin · large bowl · large pot · cookie cutter
Sposób przygotowania
Krok po kroku
- 1
In a large bowl, combine the all-purpose flour, large egg, warm water, and salt for the dough.
Około 2 min
- 2
Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
Około 1 min
- 3
Knead the dough for about 5-7 minutes until it is smooth and elastic.
Około 7 min
Wskazówka kucharza: 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.
Około 30 min
- 5
In a large pan, melt the butter over medium heat.
Około 1 min
- 6
Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
Około 7 min
- 7
Add the cooked ground beef and cooked ground pork to the pan with the onions.
Wskazówka kucharza: Ensure the meat is fully cooked and crumbled before adding.
- 8
Season the meat mixture with black pepper and salt.
Około 1 min
Wskazówka kucharza: Taste and adjust seasoning as needed.
- 9
Remove from heat and let the filling cool slightly.
Około 5 min
- 10
Divide the rested dough into two equal portions.
Około 1 min
- 11
On a lightly floured surface, roll out one portion of dough to about 1/8 inch thickness.
Około 3 min
Wskazówka kucharza: 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.
Około 5 min
- 13
Place a small spoonful of the meat filling in the center of each dough circle.
Około 5 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: Ensure a tight seal to prevent filling from escaping during cooking.
- 15
Repeat with the remaining dough and filling.
Około 10 min
- 16
Bring a large pot of salted water to a rolling boil.
Około 5 min
- 17
Carefully drop a few pierogi into the boiling water, ensuring not to overcrowd the pot.
Około 1 min
Wskazówka kucharza: Cook in batches if necessary.
- 18
Cook for 2-3 minutes after they float to the surface, or until cooked through.
Około 3 min
- 19
Remove the cooked pierogi with a slotted spoon and drain well.
Około 1 min
- 20
Serve immediately with melted butter.
Około 1 min
Wskazówka kucharza: Fried onions or sour cream are also traditional accompaniments.
Na porcję
Wartości odżywcze
- Kalorie
- 727,1kcal
- Białko
- 30,9g
- Węglowodany
- 60,7g
- Tłuszcz
- 39,1g
- Błonnik
- 2,7g
- Cukry
- 2g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftover pierogi in an airtight container in the refrigerator.
Reheat pierogi by boiling for a few minutes or pan-frying until golden brown.