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.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 727 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 1 pcslarge egg
- 120 mlwater, warm
- 0.5 tspsalt
filling
- 250 gground beef, cooked
- 250 gground pork, cooked
- 1 pcsyellow onion, finely chopped
- 2 tbspbutter
- 0.5 tspblack pepper, freshly ground
- 0.5 tspsalt
for serving
- 2 tbspbutter, melted
Equipment
large pan · slotted spoon · rolling pin · large bowl · large pot · cookie cutter
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, large egg, warm water, and salt for the dough.
About 2 min
- 2
Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 1 min
- 3
Knead the dough for about 5-7 minutes until it is smooth and elastic.
About 7 min
Cook’s 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.
About 30 min
- 5
In a large pan, melt the butter over medium heat.
About 1 min
- 6
Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
- 7
Add the cooked ground beef and cooked ground pork to the pan with the onions.
Cook’s note: Ensure the meat is fully cooked and crumbled before adding.
- 8
Season the meat mixture with black pepper and salt.
About 1 min
Cook’s note: Taste and adjust seasoning as needed.
- 9
Remove from heat and let the filling cool slightly.
About 5 min
- 10
Divide the rested dough into two equal portions.
About 1 min
- 11
On a lightly floured surface, roll out one portion of dough to about 1/8 inch thickness.
About 3 min
Cook’s 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.
About 5 min
- 13
Place a small spoonful of the meat filling in the center of each dough circle.
About 5 min
Cook’s 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.
About 10 min
Cook’s note: Ensure a tight seal to prevent filling from escaping during cooking.
- 15
Repeat with the remaining dough and filling.
About 10 min
- 16
Bring a large pot of salted water to a rolling boil.
About 5 min
- 17
Carefully drop a few pierogi into the boiling water, ensuring not to overcrowd the pot.
About 1 min
Cook’s note: Cook in batches if necessary.
- 18
Cook for 2-3 minutes after they float to the surface, or until cooked through.
About 3 min
- 19
Remove the cooked pierogi with a slotted spoon and drain well.
About 1 min
- 20
Serve immediately with melted butter.
About 1 min
Cook’s note: Fried onions or sour cream are also traditional accompaniments.
Per serving
Nutrition
- Calories
- 727.1kcal
- Protein
- 30.9g
- Carbs
- 60.7g
- Fat
- 39.1g
- Fibre
- 2.7g
- Sugar
- 2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pierogi in an airtight container in the refrigerator.
Reheat pierogi by boiling for a few minutes or pan-frying until golden brown.
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