Just fry, bake or grill them for a bit. 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. Peel and chop the onion finely. Throw in the frozen pierogi and continue cooking until the water starts to boil again (that will happen within a few minutes). After that time, lift the lid and flip the pierogi onto the other side. Cover with a lid and cook on medium heat, again – for 3 to 4 minutes. Everything should be easily accessible, wherever you live. Knead flour and water together. Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a … Drain the meat in a fine-mesh sieve if necessary, then transfer to a bowl. Once served, eat them quickly. Because pierogi freeze well, they make quick, satisfying last-minute meals. Throw this vegetables into stock with meat and leave gently cooking on half an hour. 1.5 lb (600-700 g) cooked meat, ideally beef, but also poultry, game meat or pork, 1 short link ( 3 oz, 90 g) Polish kiełbasa sausage. Sprinkle with chopped chives. That’s what makes Polish Pierogi different from Russian Pelmeni, Georgian Chinkali and other meaty dumplings of the East: the meat has been cooked before assembly, it isn’t raw when it goes inside the dough. Collect the dumplings with a slotted spoon. Combine ingredients … Perfect for reusing any leftover meat from other dishes. Reduce the heat. Grind the meat in a meat grinder, or use a food processor/blender instead. Add fried onion to the meat mass. Maybe a light, leafy salad could work. While the meat is being cooked with vegetables peel the onion and cut it into cubes. Throw the vegetables into the stock with the meat and leave gently cooking on half an hour. These favour-packed dumplings are often made with the meat that’s leftover from brewing a Rosół soup. Melt 2 tablespoons of butter on a frying pan, drop in kiełbasa and onions, let them fry until golden. I usually don't buy raw vegetables in such situations. Add the bacon, and cook until the fat begins to render, and the bacon begins to brown, about 5 minutes. If so, add some garlic powder or smoked paprika powder. Prepare vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. After that time, lift the lid and flip the pierogi onto the other side. Put in salted water. Place dumplings on top, make sure they don’t touch. From frozen: Fill up a pot with water and bring it to a boil. Cover with a lid and cook on medium heat, again – for 3 to 4 minutes. Meat Pierogi aren’t suitable for vegans, vegetarians and those on various elimination diets. Pierogi, boiled dumplings, are very flexible and can be stuffed with a number of savory or sweet fillings, including potato and cheese (below); sauerkraut, cabbage, spiced meats, and even fruits and berries. Wash 0.5 kg of beef without the bone. Delicious pockets of dough, filled with meat and... love. Sift the flour, make a small well. But there’s a better way: warming them up on a frying  pan. To assemble and cook: 1 Line 2 baking sheets with parchment and dust with flour Ahh..pierogi. Taste. Meanwhile, melt 2 tablespoons butter in a large pot over medium-high heat. Set aside. This post is missing information that I need. If you follow a gluten-free diet, try replacing the dough with this Gluten-free Pierogi Dough recipe. That way they get nice and crispy. If the filling appears too dry, add a few spoons of water or broth - meat should be sticky. Pierogi can be steamed instead of boiling. If you’re freezing leftovers, wait for them to cool down first. For more crispy pierogi, you can add one extra step after boiling. Wait for the excess water to evaporate and let the dumplings … Continue forming until all pierogi are assembled. Season to taste with salt and plenty of pepper. Spread one part on the work surface, roll into a thin layer of dough. Cook, stirring to break up the meat, until it’s no longer pink, about 5 minutes. Add the chopped onion and fry until golden. Filled with Polish recipes and stories, Polonist celebrates the wonderful Polish food. If in doubt, refer to the post on how to freeze pierogi. >> Learn more, Copyright © 2019-2020 Polonist, all rights reserved. That way the outer shell will become crispy. Serve pierogi, topping them with melted butter and fried onion/kiełbasa pieces. Serve them immediately. . Drop a couple of pierogi in. No extra side dishes are needed, Meat Pierogi are very satisfying on their own. For more suggestions, refer back to the post on how to cook pierogi. Meat Pierogi are a Polish-style pockets of dough, filled with beef and sometimes with poultry or pork. But before you scroll, there’s important stuff to know below. Alternatively, keep them on a plate and just wrap some cling film over them. Add the dumplings in and pour 3 to 4 tablespoons of water into the pan. In this recipe, pierogi are topped with caramelized onions, fried chopped kiełbasa and sprinkled with chives. 10 minutes should be enough. To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add … Yes, these Meat Pierogi are freezer-friendly. Who doesn’t love them? Follow the steps below or pick an alternative. While you’re here, why not follow the Polonist on YouTube? And let’s be friends on Pinterest! Consume within 2-3 months. To learn more about Polish dumplings in general, check out this Pierogi guide. Cook, until the meat softens. Season well with salt and pepper. Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes. Add the dumplings in and pour 3 to 4 tablespoons of water into the pan. After that time you can move pierogi into one of those zip-bags that are suitable for freezing. Your email address will not be published. * Percent Daily Values are based on a 2000 calorie diet. Fold dough over filling. Save this “Meat Pierogi with Beef” recipe to your “POLISH PIEROGI” Pinterest board! Cookd Pro Theme by Shay Bocks. Pour in a few spoonfuls of hot water. Start by melting one teaspoon of butter. Prepare a clean work surface. Have a try - does it need more spice? Don’t leave them on the table for more than 3 hours. Everything should be available in any well-stocked grocery store. There’s no raw meat inside, so there’s no risk they’ll end up undercooked. Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. Try some of my favourites: No. Wait for the excess water to evaporate and let the dumplings fry for a bit longer, let them turn golden. You can omit all of the above and just brush them with some melted butter. Privacy Policy & Copyright | Site Map | Back to Top, I’m always looking to improve the articles here to help you become an even better Polish cook :). What’s great about this recipe is that you don’t have to search for any specialty ingredients to make it. Place a spoonful of meat filling in the middle. Cook, until the meat softens. Bring a pot water to a boil, salt it. This post contains incorrect information. Mix together flour and salt. Go on, you don’t have any excuse! Divide the dough into four parts. Add some oil to the frying pan, wait for it to warm up. Cook until they float to the top (5-6 minutes). Here at Polonist I’m spreading the love for the wonderful Polish food. Press edges together. Alternatively, add an extra step – frying in butter for a bit. Use a glass to cut out circles. In the meantime, chop kiełbasa sausage and 1/2 onion into cubes. Once cooled, Meat Pierogi can be stored in the refrigerator for up to 3 days. Blend well with a spoon or a spatula. Mix well. Cook, until the meat softens. Add salt, if needed. Remember to label it well, so you know what’s inside and when was it frozen. Place in the freezer for 2 hours. Prepare a tray that would fit into your freezer (in my case a small cutting board works well), grease it lightly with some cooking oil. Although vegetarian dumplings are the most popular in Poland (pierogi ruskie, pierogi z owocami, pierogi z kapustą, 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 to make a filling. For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post.