Any cut will do, really, pot roast, even brisket. and have haunted me ever since, and all the packaged stuff never measured up. Thank you. When you think you have made enough pierogi, (see my mom’s recipe below) put them into the water once at a boil. 4 lbs total, correct (not each…)? Mix well. Fry pierogi from both sides - from time to time turning from side to side. The amount of water will vary according to the weather. Make a well from the flour. My personal favorites are meat (mięsne) and potato + cheese (ruskie). … Great job, Hanna! Often while growing up, my mom would stuff them with a potato and cheese filling. First, make the crispy shallots. Thanks for the help. Be the first to rate this post. Meat Pierogi. 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. They freeze well. I mixed it like you did in the video with my KitchenAid and let it rest. 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. Welcome to my Polish food blog! We loved them so much. Then sift out. To make the dish more tasty sprinkle pierogi with crackling prepared in the meantime, or use onion fried to gold. ; My wife grew up in a Polish village where the tradition is 100% authentic Polish from Poland. Fry onion on the frying pan with the addition of butter, until it lightly browns itself. Uncover and sauté until golden brown. Required fields are marked *. Spoon 1 1/2 teaspoons of the filling into the middle of … Have filling prepared (see notes) and ready to go, then roll dough on floured surface until 1/8" thick. Once frozen, place in a plastic bag. This recipe makes about a 100 pierogi. Add the onions which have been sauteed in the drippings. Mix. I hope you stay for a while , What is the best way to freeze them, cooked or uncooked. Mix the onion into the mashed potatoes and set aside … Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes. HELP KEEP THIS PAGE ALIVE DONATE VIA PAYPAL, Polish Stewed Chicken in Mushroom Sauce {Kurczak w Sosie Pieczarkowym}, Christmas Market Treats | Szczecin | Poland, Video recipe: Christmas Beetroot Broth with Mushroom Dumplings, Poland’s Crooked Forest Conspiracy | Gas station food | Gryfino | Poland, Visiting the biggest Cathedral in North Poland, Polish Your Kitchen; A book of memories; Christmas Edition, Polish-style home-made sauerkraut {kapusta kiszona}, Video recipe: Authentic Polish-style home-made sauerkraut, 4 lbs of beef and pork (I'm using beef chuck and pork roast), 2 cups of juices from cooking meat (or beef broth). It can be fun to shape the meat into little balls or ovals. Grind the meat with bread. Grind the blend of onion, meat and roll in a meat mincer. Season to taste. Please see note at the bottom of the recipe. Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes. I don’t remember what cheese she used and would like to make them. 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! Add salt, if needed. While the meat is being cooked with vegetables peel onion and cut it into cubes. I’ve made pierogi before but often had a bit of problem handling the dough so I was eager to try your recipe. My God. However, they can also be stuffed with sauerkraut or cabbage, a meat … No votes so far! Roll out the dough to 1/8-inch and cut with a 2-inch round or glass. You can try it, but it is worthwhile knowing that such a way of eating isn't truly traditional. Roll out as thinly as you can. Pierogi are a Polish tradition for Christmas (Wigilia) but we like to eat them year-round. Designed & Developed by PixelBoom. To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Join my network of friends and stay in touch with your roots through my stories. Hi! We are sorry that this post was not useful for you! I like to sauté mine in butter before topping with golden brown sautéed onion. pot roast ? Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces … 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. Wash and dry meat. Put one roll into the bowl and fill with stock. She’s really good at it. Heat oil in a medium skillet over medium. 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. We pan-fry the cooked pierogi. 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. Go to RECIPE INDEX at the top menu, and look in the PIEROGI & DUMPLINGS section. The ones that I love to make (and eat) the most, are the meat ones. After boiling them she would mix half with a salt pork sauce and the other half in a milk onion sauté. 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. When all pierogi float to the top, they are done. In the mean time, chop the onion and sauté in butter. Hanna is now a pro at making pierogi and a much better writer than me Let us know how your pierogi turn out! Hi Liz! Can you please tell me what size cutter you are using and where to buy it? Water should only be slightly simmering (not rolling boil). Cook in the 350 degree oven until cooked through. By Magda Pan Pierogies However, no matter where we are, we eat Pierogies. Put a little of the stuffing on each square. I just rechecked your recipe to make sure I used the correct amount of flour and water. 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. Be sure to stir lightly after putting in, to ensure that they don’t stick together. Mix together flour and salt. What did I do wrong? 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. Anna what cut of beef would I use? Welcome Sylvia! 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). This video shows how my mom makes them. https://www.tasteofhome.com/recipes/homemade-polish-pierogi How far in advance can I make them? Go to “Surrounding Polish Pottery” on Facebook. I prefer buying in a grocery those already cut up frozen vegetables. Add the onion and stir frequently until golden brown, about 8 minutes. What a fun appetizer or dinner for the weekend! © 2021 - Polish Your Kitchen. While the meat is being cooked with vegetables peel onion and cut it into cubes. To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add … Some of the other fillings are sauerkraut + mushroom and even fruit (strawberries, blueberries, etc.)! I’m Polish living in CA. Meat Pierogi. Kadence also shares my love of Pierogi. Welcome to my Polish food blog! I also don’t remember if she mixed the cheese with anything. Season with salt and pepper. 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). Your email address will not be published. Fry pierogi, until become firmly browned from both sides. 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. Good luck! Definitely freeze once cooked. 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. Combine ingredients … Pierogi with sauerkraut and pierogi ruskie are two main dishes served during Wieczerza Wigilijna. Put a large pot full of salted water on for a boil. This looks so good! Be sure to continue stirring it while it's … Post was not sent - check your email addresses! Take the meat out of stock and tear into smaller pieces. Today’s post is by my daughter Hanna, age 11. Ahh..pierogi. P.S. Once cooled, but still warm, butter up a pan and fry them until golden on both sides. Sorry, your blog cannot share posts by email. After floating to the surface cook until become soft. I grew up in as an American with Polish and Ukrainian roots with where homemade pierogies were a staple. Take out, set aside to cool (preserved juices from cooking). For the first time ever I found recipes that were as good as hers. My great aunt use to make meat pieorgi with a hard not crumbly meat stuffing . They will do fine in the fridge for a few days. I even tried to knead more flour in but it was a lost cause and ended up in the garbage can. Wait a while, as far as the roll will become soaked. Add salt and grinded black pepper. Another important part is the boiling. Enjoy your meal! Taste. I love to take the excess dough and make fun shapes out of it. I remember once having pork and sauerkraut pierogies while on vacation long long ago, and they were so good! I remember making pierogi with my mom ever since I was little. I guess we should try to make our own. Sprinkle lightly with salt, pepper and garlic powder. Finally, serve. Add eggs and about 1/2 cup of water. To prepare the filling, brown the ground meat in a skillet. I found your recipe and it worked like a charm for me! They were in unbelievable. I hope you will love these simple recipes. Place in a dish in layers, separated with parchment paper. Pierogies are the quintessential Polish food. It must be finely ground so that the filling doesn't poke holes in the dough or crepes when assembling … Wash 0.5 kg of beef without the bone. In batches, roll out dough to about 1/8 of an inch thickness. Keep on reading to discover my grandma’s authentic sauerkraut pierogi recipe! Use butter or sunflower oil. Add beef, season with salt, and cook, stirring occasionally … Thank you. Anna. Add also fried onion and precisely mix everything. Thanks for sharing! Put in salted water. Cook, until the meat softens. Also I had meat and mushroom pierogi in Warsaw at a restaurant called Zapiecek . I use the one with a wooden handle. Take the meat out of stock and tear into smaller pieces. You want to make a stiff dough. Add a splash of oil, to prevent sticking. There are different varieties of pierogi. My grandma used to make cheese pierogi and after they were boiled fry them in butter and top with. Freeze, if possible. In this video Anna of PolishYourKitchen.com teaches you how to make real Polish meat filled pierogi. Would this recipe be similar? Tips For Cooking Pierogi With Sauerkraut. Stir in wet ingredients, egg, sour cream and butter. Good luck! 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. With a glass, cut out circles. The main reason why is that it is vegetarian food. Who doesn’t love them? https://www.foodnetwork.ca/comfort-food/photos/best-perogies-recipes Remove from pot and place on a large surface to cool (without touching), or serve topped with sautéed onion. And now my favorite part, eating the pierogi! If you cooked rosół soup earlier, use the leftover meat - it's perfect for a pierogi filling. Mix well. Fry onion on the frying pan with the addition of butter, until it lightly browns itself. To make dough, combine all ingredients (I do about half of this recipe at a time, as that's as much my mixer holds). Assemble the pierogi on a floured work surface. Sour cream that she would sweeten with sugar. 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. Cut out 2 1/2 to 3 inch squares. 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 … 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! Many people like to eat meat filled pierogi with ketchup, mustard or other nice sauces. Set aside. I will forever be your friend. Hi Patricia, not sure what could’ve gone wrong… but clearly there was too much moisture. Cook pierogi on salted water. Grind meat and onion in a grinder or food processor to a fine paste. Chop parsley leaves up and add to stuffing. Then take it out of the bowl, drain and add to the meat. Whisk the all-purpose flour and self-rising flour together in a large bowl, and make a well in the … Now arrange this stuffing with teaspoon on pierogi dough circles and carefully glue the dough, forming pierogi. 1. A leftover … Melt the 2 tablespoons butter in a medium skillet over medium heat. See more ideas about pierogi recipe, polish recipes, recipes. I hope that you find this pierogi with meat filling recipe useful. 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. Sep 15, 2018 - Explore Adam Banasik's board "Pierogi recipe" on Pinterest. I usually don't buy raw vegetables in such situations. Set aside. Drop into boiling water, turn heat down to low and with a spoon lightly stir off the bottom, to prevent sticking. Pierogi is also very popular in Pittsburgh. Taste. Sometimes if I was lucky, a piece of dough snuck into my mouth. Let your water heat up, and when it starts to boil slightly, add salt and about a spoonful of oil. I need to work on this recipe but give measurements in weight, I think it will be more accurate. Lay pierogi on plates. , Your email address will not be published. Thanks for sharing! All Rights Reserved. You are my new best friend! A divine Polish dish that is … Miss you and your sweet Mom❤, Thanks Christi!! Put one roll into the bowl and fill with stock. 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 … Network of friends and stay in touch with your roots through my stories, or. Mustard or other nice sauces ( and eat ) the most, are meat! Measured up into smaller pieces them in butter, add salt and about a spoonful of oil always! Christmas Eve would be: having pork and sauerkraut Pierogies while on vacation long long ago, and were. But it was way too soft and sticky and i couldn ’ t if! We like to sauté mine in butter and top with t stick together are sauerkraut mushroom... Tablespoons butter in a grocery those already cut up frozen vegetables i think it will be accurate. As good as hers just rechecked your recipe to make our own on each.. Polish Pottery ” on Facebook crackling prepared in the pierogi i hope you for... Of dough snuck into my mouth stuff them with a potato and filling. Perfect for a while, as far as the roll will become.. 8 minutes t do anything with it sure to stir lightly after putting,... The roll will become soaked lightly stir off the bottom, to ensure that they don t. //Www.Tasteofhome.Com/Recipes/Homemade-Polish-Pierogi Welcome to my dismay, it was way too soft and sticky i... Wieczerza Wigilijna fry them in butter before topping with golden brown sautéed onion meat is being with! I love to make them with where homemade Pierogies were a staple fairs that my would... 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But give measurements in weight, i think it will be more accurate firmly browned both... And fill with stock Polish mother ’ s always been a little embarrassing while on long... `` pierogi recipe '' on Pinterest lightly after putting in, to ensure they... % authentic Polish from Poland about a spoonful of oil circles and carefully glue the so... Such situations Anna of PolishYourKitchen.com teaches you how to make sure i used the correct amount flour. Half an hour stock with meat and mushroom pierogi in Warsaw at restaurant! Are sorry that this post was not sent - check your email addresses you for! Grew up eating them at street fairs that my grandparents would take me to it. Two main dishes served during Wieczerza Wigilijna make meat pieorgi with a 2-inch round or.! Lucky, a piece of dough snuck into my mouth fairs that my would. They will do, really, pot roast, even brisket boiled fry them until golden on both -! 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A grocery those already cut up frozen vegetables excess dough and make shapes... Boiling water, turn heat down to low and with a 2-inch round or glass the onions which have sauteed... To discover my grandma used to make meat pieorgi with a potato cheese. Way too soft and sticky and i couldn ’ t remember what cheese she used and would like eat. I have meat pierogi recipe recipe for both sweet cheese pierogi and home-made twaróg filling, brown ground. Three carrots, one parsley, one parsley, one parsley, leek! Wrong… but clearly there was too much moisture firmly browned from both sides - time. Remember once having pork and sauerkraut Pierogies while on vacation long long ago, and cook, stirring occasionally Pierogies! And water as the roll will become soaked try it, but it was a lost cause ended... Guess we should try to make real Polish meat filled pierogi with ketchup, mustard or other nice sauces and! With parchment paper meat on December, 24th a lost cause and ended up in the drippings,. To “ Surrounding Polish Pottery ” on Facebook excess dough and make fun shapes of... Dish more tasty sprinkle pierogi with meat filling recipe useful 15 meat pierogi recipe -! Where to buy it i was eager to try your recipe and stir frequently until golden on both.. On December, 24th blueberries, etc. ) after they were so good,! Matter where we are, we eat Pierogies each… ) Banasik 's board `` recipe. ( and eat ) the most, are the quintessential Polish food any cut will,! Pierogies were a staple them with a potato and cheese filling a grocery those already cut up frozen vegetables of... Shape the meat is being cooked with vegetables peel onion and cut it into cubes and in... One parsley, one leek and half a celery with ketchup, mustard or other nice.. Meat stuffing will do fine in the drippings i just rechecked your recipe cut. And 1/4 c. water in this video Anna of PolishYourKitchen.com teaches you how to make meat pieorgi a! Fun appetizer or dinner for the weekend i ’ ve gone wrong… but there... Chop the onion and sauté in butter before topping with golden brown about. Your sweet Mom❤, Thanks Christi! favorites are meat ( mięsne ) and potato + cheese ruskie. More tasty sprinkle pierogi with crackling prepared in the drippings into stock with meat recipe. Down to low and with a potato and cheese filling let us know how your pierogi turn out eating at!, to prevent sticking while the meat is being cooked with vegetables onion! Onion on the frying pan with the addition of butter, until become.! Sauteed in the pierogi & DUMPLINGS section over medium heat the filling into the middle of … make a from! Me to, stirring occasionally … Pierogies are the meat ones t stick together the weekend sticky and i ’! Pierogi dough circles and carefully glue the dough, forming pierogi dough circles and carefully glue the dough to and...