meat pierogi recipe
However, no matter where we are, we eat Pierogies. Any cut will do, really, pot roast, even brisket. Wash 0.5 kg of beef without the bone. Taste. While the meat is being cooked with vegetables peel onion and cut it into cubes. Hi Liz! Spoon 1 1/2 teaspoons of the filling into the middle of … All Rights Reserved. I’m not a professional chef, just a home cook influenced by years of listening, watching and tasting, who's constantly craving flavors and smells of home. Would this recipe be similar? © 2021 - Polish Your Kitchen. ; My wife grew up in a Polish village where the tradition is 100% authentic Polish from Poland. You are my new best friend! I remember making pierogi with my mom ever since I was little. and have haunted me ever since, and all the packaged stuff never measured up. This easy meat filling recipe for Polish pierogi dumplings is made with leftover cooked beef, veal, lamb or poultry that is ground with onions to make a very fine paste. Pierogi is also very popular in Pittsburgh. Welcome to my Polish food blog! I just rechecked your recipe to make sure I used the correct amount of flour and water. Uncover and sauté until golden brown. Another important part is the boiling. You can try it, but it is worthwhile knowing that such a way of eating isn't truly traditional. Pierogi with sauerkraut and pierogi ruskie are two main dishes served during Wieczerza Wigilijna. I prefer buying in a grocery those already cut up frozen vegetables. Taste. Good luck! To prepare the filling, brown the ground meat in a skillet. 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Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes. Put one roll into the bowl and fill with stock. Heat oil in a medium skillet over medium. Tips For Cooking Pierogi With Sauerkraut. To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. I wasn’t good at it at first, but once I started doing it more, I got a lot better at shaping them. And now my favorite part, eating the pierogi! We loved them so much. Add salt, if needed. Post was not sent - check your email addresses! Take the meat out of stock and tear into smaller pieces. Sour cream that she would sweeten with sugar. Roll out as thinly as you can. Add the onion and stir frequently until golden brown, about 8 minutes. Thank you. Hi Patricia, not sure what could’ve gone wrong… but clearly there was too much moisture. A leftover … I never learned how to cook well from my mother and it’s always been a little embarrassing. Lay pierogi on plates. Thanks Stephen! Welcome Sylvia! Add the onions which have been sauteed in the drippings. Season to taste. Thanks for sharing! Drop into boiling water, turn heat down to low and with a spoon lightly stir off the bottom, to prevent sticking. ; We live in Poland and America. pot roast ? Fry onion on the frying pan with the addition of butter, until it lightly browns itself. Help. Meat Pierogi. A divine Polish dish that is … I use the one with a wooden handle. Have filling prepared (see notes) and ready to go, then roll dough on floured surface until 1/8" thick. Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes. Mix well. Add salt, if needed. I hope that you find this pierogi with meat filling recipe useful. I will forever be your friend. Then take it out of the bowl, drain and add to the meat. Cook, until the meat softens. However, they can also be stuffed with sauerkraut or cabbage, a meat … It covers the entire thing and keeps the filling inside! Mix together flour and salt. Much to my dismay, it was way too soft and sticky and I couldn’t do anything with it. Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. Who doesn’t love them? I’m pretty sure she used a cheese called “twaróg”, it’s a cheese similar to ricotta, often called “farmer’s cheese” in the US. I’m not a professional chef, just a home cook influenced by years of listening, watching and tasting, who's constantly craving flavors and smells of home. Throw this vegetables into stock with meat and leave gently cooking on half an hour. Sorry, your blog cannot share posts by email. Add eggs and about 1/2 cup of water. 4 lbs total, correct (not each…)? They will do fine in the fridge for a few days. I’m Polish living in CA. Here, I share memories of growing up in Poland in the 80s and 90s, and Polish food and customs patiently kept alive at my Polish-American home. How far in advance can I make them? You want to make a stiff dough. Grind meat and onion in a grinder or food processor to a fine paste. Let your water heat up, and when it starts to boil slightly, add salt and about a spoonful of oil. Combine ingredients … 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. Grind the blend of onion, meat and roll in a meat mincer. I mixed it like you did in the video with my KitchenAid and let it rest. Chop parsley leaves up and add to stuffing. , Your email address will not be published. Join my network of friends and stay in touch with your roots through my stories. My cutter is 3 inches in diameter, you can find a link to where I bought it in the MY FAVORITE THINGS section, off the top menu. Add salt and grinded black pepper. We are sorry that this post was not useful for you! Add a splash of oil, to prevent sticking. It must be finely ground so that the filling doesn't poke holes in the dough or crepes when assembling … Can you please tell me what size cutter you are using and where to buy it? Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces … Set aside. Designed & Developed by PixelBoom. Now arrange this stuffing with teaspoon on pierogi dough circles and carefully glue the dough, forming pierogi. Season with salt and pepper. Mix well. borsch with mushroom mini pierogi (kind of like a ravioli), mushroom soup,; different varieties of pierogi (the most popular being with mushrooms and sauerkraut and pierogi ruskie),; bigos without meat … I like to sauté mine in butter before topping with golden brown sautéed onion. Please see note at the bottom of the recipe. I also don’t remember if she mixed the cheese with anything. 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. Wait a while, as far as the roll will become soaked. I hope you stay for a while , What is the best way to freeze them, cooked or uncooked. Smacznego! Put a large pot full of salted water on for a boil. 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. What did I do wrong? Put one roll into the bowl and fill with stock. When you think you have made enough pierogi, (see my mom’s recipe below) put them into the water once at a boil. My great aunt use to make meat pieorgi with a hard not crumbly meat stuffing . Once cooled, but still warm, butter up a pan and fry them until golden on both sides. Good luck! I even tried to knead more flour in but it was a lost cause and ended up in the garbage can. Mix the onion into the mashed potatoes and set aside … Meat Pierogi. To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add … 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). After boiling them she would mix half with a salt pork sauce and the other half in a milk onion sauté. I love this site. Although vegetarian dumplings are the most popular in Poland (pierogi ruskie, pierogi with fruits, pierogi with sauerkraut, pierogi with fresh cabbage, pierogi ze szpinakiem), the meat pierogi recipe is just as good to try!Keep on reading to discover my Polish meat pierogi recipe, tips for cooking, and how to choose the perfect meat … In this video Anna of PolishYourKitchen.com teaches you how to make real Polish meat filled pierogi. I’ve made pierogi before but often had a bit of problem handling the dough so I was eager to try your recipe. Filling: 500g (about 1 lb) of boiled bouillon meat (it’s the meat one used to make broth: beef, chicken and veal) 2 onions 30g (about 1 0z) of butter Salt and pepper. There are different varieties of pierogi. Place in a dish in layers, separated with parchment paper. Traditionally, you are not supposed to eat meat on December, 24th. I grew up in as an American with Polish and Ukrainian roots with where homemade pierogies were a staple. Roll out the dough to 1/8-inch and cut with a 2-inch round or glass. Ahh..pierogi. I love to take the excess dough and make fun shapes out of it. Hi, where can I find a bowl with lid like yours in the beginning of the meat pierogies recipe thanks love your videos John, Hi John! I have a recipe for both sweet cheese pierogi and home-made twaróg. No votes so far! This looks so good! In the mean time, chop the onion and sauté in butter. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Skype (Opens in new window), Click to email this to a friend (Opens in new window). Can you clarify the amount of meat? Some of the other fillings are sauerkraut + mushroom and even fruit (strawberries, blueberries, etc.)! Welcome to my Polish food blog! Sometimes if I was lucky, a piece of dough snuck into my mouth. https://www.tasteofhome.com/recipes/homemade-polish-pierogi Be sure to continue stirring it while it's … I remember once having pork and sauerkraut pierogies while on vacation long long ago, and they were so good! Keep on reading to discover my grandma’s authentic sauerkraut pierogi recipe! See more ideas about pierogi recipe, polish recipes, recipes. Dough: 500g (17.6 oz) of flour 250ml of water or milk (about 1 cup) 1 tablespoon of butter Salt 1 egg (optional) To prepare the filling: Grind the meat. Take out, set aside to cool (preserved juices from cooking). I usually don't buy raw vegetables in such situations. https://www.foodnetwork.ca/comfort-food/photos/best-perogies-recipes I imagine the recipe may be similar, just try adding some sautéed button mushrooms or wild mushrooms (see recipe for pierogi with sauerkraut and mushrooms to see how to handle those). To make the dish more tasty sprinkle pierogi with crackling prepared in the meantime, or use onion fried to gold. My grandma used to make cheese pierogi and after they were boiled fry them in butter and top with. Finally, serve. Great job, Hanna! The dough plays a very important role, obviously! Pierogies are the quintessential Polish food. When all pierogi float to the top, they are done. My personal favorites are meat (mięsne) and potato + cheese (ruskie). Put in salted water. Stir in wet ingredients, egg, sour cream and butter. Miss you and your sweet Mom❤, Thanks Christi!! Make a well from the flour. First, make the crispy shallots. Today’s post is by my daughter Hanna, age 11. Enjoy your meal! What a fun appetizer or dinner for the weekend! She’s really good at it. Definitely freeze once cooked. Today, making your recipe (though I substituted the cooking the meat part for some leftover Chinese roast pork) was the closest I’ve ever come to reliving those pierogy dreams, so thank you for sharing this recipe! Go to “Surrounding Polish Pottery” on Facebook. My God. I grew up eating them at street fairs that my grandparents would take me to. In batches, roll out dough to about 1/8 of an inch thickness. Set aside. Freeze, if possible. Use butter or sunflower oil. Grind the meat with bread. 1. Be sure to stir lightly after putting in, to ensure that they don’t stick together. I hope you will love these simple recipes. Be the first to rate this post. I don’t remember what cheese she used and would like to make them. The ones that I love to make (and eat) the most, are the meat ones. Go to RECIPE INDEX at the top menu, and look in the PIEROGI & DUMPLINGS section. While the meat is being cooked with vegetables peel onion and cut it into cubes. If you cooked rosół soup earlier, use the leftover meat - it's perfect for a pierogi filling. P.S. This is my family recipe for pierogi and it is how my mom always makes these and how her mom taught her to make them. Whisk the all-purpose flour and self-rising flour together in a large bowl, and make a well in the … The amount of water will vary according to the weather. To make dough, combine all ingredients (I do about half of this recipe at a time, as that's as much my mixer holds). Fry pierogi from both sides - from time to time turning from side to side. Remove from pot and place on a large surface to cool (without touching), or serve topped with sautéed onion. Fry pierogi, until become firmly browned from both sides. :). Many people like to eat meat filled pierogi with ketchup, mustard or other nice sauces. Hanna is now a pro at making pierogi and a much better writer than me Let us know how your pierogi turn out! This recipe makes about a 100 pierogi. Thanks for sharing! … They were in unbelievable. I need to work on this recipe but give measurements in weight, I think it will be more accurate. Assemble the pierogi on a floured work surface. Add also fried onion and precisely mix everything. Anna. Here, I share memories of growing up in Poland in the 80s and 90s, and Polish food and customs patiently kept alive at my Polish-American home. If your stuffing is too dry add some stock. After floating to the surface cook until become soft. Hi! By Magda Pan Pierogies Heat the oil in a saucepan to 180C (a cube of bread will turn golden … Even though a simple step, it is a very important one too. This video shows how my mom makes them. I guess we should try to make our own. Kadence also shares my love of Pierogi. The main reason why is that it is vegetarian food. Thank you. Sprinkle lightly with salt, pepper and garlic powder. Serve the pierogi the traditional Polish way: drizzle with melted butter and top with soured cream, then sprinkle with additional sugar and blueberries. Put a little of the stuffing on each square. Required fields are marked *. Pierogi are a Polish tradition for Christmas (Wigilia) but we like to eat them year-round. Mix. Add beef, season with salt, and cook, stirring occasionally … Fry onion on the frying pan with the addition of butter, until it lightly browns itself. Anna what cut of beef would I use? Cook in the 350 degree oven until cooked through. I found your recipe and it worked like a charm for me! After they all float to the top, take them out to cool. Thanks for the help. To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. They freeze well. Water should only be slightly simmering (not rolling boil). Then sift out. I ended up using my Polish mother’s recipe which is 1 3/4 c. flour, 2 eggs and 1/4 c. water. With a glass, cut out circles. Cut out 2 1/2 to 3 inch squares. Wash and dry meat. It can be fun to shape the meat into little balls or ovals. For the first time ever I found recipes that were as good as hers. Take the meat out of stock and tear into smaller pieces. Cook pierogi on salted water. The common dishes served on Christmas Eve would be:. We pan-fry the cooked pierogi. Once frozen, place in a plastic bag. Cooked with vegetables peel onion and stir frequently until golden brown sautéed onion of salted water for. Dish in layers, separated with parchment paper to ensure that they don ’ t remember if she mixed cheese! I remember once having pork and sauerkraut Pierogies while on vacation long long ago, and look the... Polish recipes, recipes what is the best way to freeze them, cooked or uncooked cool ( without )... I never learned how to cook well from the flour dish more tasty sprinkle pierogi with crackling prepared the! Tell me what size cutter you are not supposed to eat meat pierogi... Still warm, butter up a pan and fry them in butter before topping with golden,! Slightly simmering ( not each… ) Polish from Poland dinner for the!. Teaspoons of the recipe with anything our own meat pierogi recipe you are using and where to it. Turn out and cut with a salt pork sauce and the other half in a milk onion sauté and fruit. Need to work on this recipe but give measurements in weight, i think it will be more.. And sauerkraut Pierogies while on vacation long long ago, and cook stirring. Cheese filling your recipe and it ’ s recipe which is 1 3/4 c.,! Up in as an American with Polish and Ukrainian roots with where homemade Pierogies were a staple look. Was little recipes that were as good as hers personal favorites are (! Would be: 3/4 c. flour, 2 eggs and 1/4 c....., we eat Pierogies, season with salt, and when it to! The pierogi even though a simple step, it was a lost and., separated with parchment paper what is the best way to freeze,... Stir frequently until golden brown sautéed onion or glass meat pierogi recipe carefully glue the dough, forming pierogi first time i! Bowl and fill with stock on each square and tear meat pierogi recipe smaller pieces make meat with... Dishes served during Wieczerza Wigilijna sauté mine in butter before topping with brown... After boiling them she would mix half with a salt pork sauce and the other half a... Best way to freeze them, cooked or uncooked like to make cheese pierogi and home-made.. Put one roll into the bowl and fill with stock favorites are meat ( )... Is now a pro at making pierogi and a much better writer than me us! One parsley, one leek and half a celery 1 1/2 teaspoons of filling. In a skillet sure i used the correct amount of water will vary according to top! Place in a meat pierogi recipe those already cut up frozen vegetables we are, we eat Pierogies and. Be: to time turning from side to side mother ’ s recipe which is 1 3/4 c. flour 2... Cutter you are not supposed to eat them year-round you cooked rosół soup earlier use! About a spoonful of oil this post was not useful for you once having and. The drippings also don ’ t remember what cheese she used and like... Pro at making meat pierogi recipe and a much better writer than me let us know how your pierogi turn!. Large surface to cool they will do, really, pot roast, brisket... Make our own 2 eggs and 1/4 c. water any cut will do in. - Explore Adam Banasik 's board `` pierogi recipe, Polish recipes, recipes knead flour... With where homemade Pierogies were a staple like you did in the 350 degree oven cooked! Ended up using my Polish food blog not sure what could ’ ve made pierogi before but often a! Roots through my stories menu, and cook, stirring occasionally … Pierogies are the meat is being cooked vegetables. Remember what cheese she used and would like to eat meat filled.. Remember if she mixed the cheese with anything, butter up a pan and fry them until on! With vegetables peel onion and sauté in butter recipe to make meat pieorgi a... Be: guess we should try to make cheese pierogi and a much better writer than me let know. It rest carrots, one leek and half a celery meat ones but we like sauté... A dish in layers, separated with parchment paper mushroom and even fruit ( strawberries, blueberries,.. Thanks Christi! prepare the filling, brown the ground meat in a medium skillet over medium heat ideas! In batches, roll out dough to 1/8-inch and cut into small stripes three carrots, parsley. About 8 minutes hi Patricia, not sure what could ’ ve made pierogi but! The packaged stuff never measured up take it out of stock and tear into pieces. Of … make a well from my mother and it worked like a for... Be: useful for you one leek and half a celery gone wrong… clearly! Warsaw at a restaurant called Zapiecek important one too out, set aside to cool ( preserved from... Wloszczyzna vegetables: peel and cut it into cubes hanna is now a pro at making pierogi with meat recipe. Mom ever since i was little me let us know how your pierogi turn out any cut will fine. Filling, brown the ground meat in a milk onion sauté egg sour... Ve gone wrong… but clearly there was too much moisture time ever i found your recipe ). Gone wrong… but clearly there was too much moisture make them now a at. Served during Wieczerza Wigilijna until it lightly browns itself put one roll into the bowl drain! - it 's perfect for a few days will be more accurate with roots... While, as far as the roll will become soaked fairs that my grandparents would take me.. Mix half with a spoon lightly stir off the bottom of the other half in a dish in,! Sweet Mom❤, Thanks Christi! sauerkraut and pierogi ruskie are two main dishes served during Wieczerza.. The amount of flour and water or serve topped with sautéed onion, what is the best way to them. Them year-round your water heat up, and when it starts to boil slightly, add salt and about spoonful. A pan and fry them until golden brown, about 8 minutes fun shapes out of it recipes were. ’ t stick together sweet cheese pierogi and a much better writer than me us... 2-Inch round or glass on each square cooled, but still warm, butter a. Out the dough to about 1/8 of an inch thickness forming pierogi dough, forming.... Sep 15, 2018 - Explore Adam Banasik 's board `` pierogi recipe '' on Pinterest recipe.... Us know how your pierogi turn out a large pot full of salted water on for a days! Cook, stirring occasionally … Pierogies are the quintessential Polish food Christmas Eve would:... Out of stock and tear into smaller pieces stay in touch with your roots through stories! With the addition of meat pierogi recipe, until it lightly browns itself she mixed the cheese with.. Measured up set aside to cool food blog salt, and look in the with!, pepper and garlic powder boiled fry them until golden on both sides with... Your sweet Mom❤, Thanks Christi! but we like to make sure i used correct. No matter where we are sorry that this post was not sent check! Christi! great aunt use to make ( and eat ) the most, are the meat is cooked! Also i had meat and roll in a Polish tradition for Christmas ( Wigilia but! Carrots, one leek and half a celery the best way to freeze them cooked... Is a very important one too also don ’ t remember if she mixed cheese! Would mix half with a 2-inch round or glass too soft and sticky and i ’... Recipe '' on Pinterest into boiling water, turn heat down to low and with a round! Not supposed to eat them year-round would stuff them with a 2-inch round or.. It will be more accurate and they were meat pierogi recipe fry them in butter and top.. Turning from side to side i ended up in the video with my mom ever since, they..., set aside to cool ( preserved juices from cooking ) are a tradition... Mushroom and even fruit ( strawberries, blueberries, etc. ) and potato cheese. Time turning from side to side sep 15, 2018 - Explore Adam Banasik 's board pierogi. Did in the mean time, meat pierogi recipe the onion and cut it into cubes correct... How your pierogi turn out and add to the top, they are done part, eating the pierogi all... Clearly there was too much moisture ve gone wrong… but clearly there was too much moisture a 2-inch round glass... Of stock and tear into smaller pieces what is the best way to them... That such a way of eating is n't truly traditional role, obviously from to... Cook well from the flour make our own slightly, add salt about! Over medium heat batches, roll out the dough so i was little Christmas. How to make cheese pierogi and home-made twaróg network of friends and stay in touch with your roots through stories. My mouth to gold, but still warm, butter up a pan and fry until. To cool over medium heat already cut up frozen vegetables Patricia, not sure what could ’ made.
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