MEAT PIEROGI
Today's recipe is by my daughter Hanna, age 11. Pierogi are a Polish tradition for Christmas (Wigilia) but we like to eat them year-round. There are different varieties of pierogi. My personal favorites are meat (mięsne) and potato + cheese (ruskie). Some of the other fillings are sauerkraut + mushroom and even fruit (strawberries, blueberries, etc.)! The ones that I love to make (and eat) the most, are the meat ones. It can be fun to shape the meat into little balls or ovals. I remember making pierogi with my mom ever since I was little. I wasn't good at it at first, but once I started doing it more, I got a lot better at shaping them. I love to take the excess dough and make fun shapes out of it. Sometimes if I was lucky, a piece of dough snuck into my mouth. The dough plays a very important role, obviously! It covers the entire thing and keeps the filling inside! Another important part is the boiling. Even though a simple step, it is a very important one too. Let your water heat up, and when it starts to boil slightly, add salt and about a spoonful of oil. When you think you have made enough pierogi, (see my mom's recipe below) put them into the water once at a boil. Be sure to stir lightly after putting in, to ensure that they don't stick together. After they all float to the top, take them out to cool. Once cooled, but still warm, butter up a pan and fry them until golden on both sides. Finally serve. And finally my favorite part, eating the pierogi! Smacznego! HH
Provided by PolishyourKitchen
Categories Meat
Time 1h3m
Yield 100 pieces
Number Of Ingredients 15
Steps:
- Wash and dry meat. Sprinkle lightly with salt, pepper and garlic powder. Cook in the 350 degree oven until cooked through. Take out, set aside to cool (preserved juices from cooking).
- In the mean time, chop the onion and sauté in butter.
- Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes.
- 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.
- Mix well. Taste. Add salt, if needed. Set aside.
- To make dough, combine all ingredients (I do about half of this recipe at a time, as that's as much my mixer holds). Put a large pot full of salted water on for a boil. Add a splash of oil, to prevent sticking.
- In batches, roll out dough to about 1/8 of an inch thickness. With a glass, cut out circles. 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).
- Drop into boiling water, turn heat down to low and with a spoon lightly stir off the bottom, to prevent sticking. Water should only be slightly simmering (not rolling boil). When all pierogi float to the top, they are done. Remove from pot and place on a large surface to cool (without touching), or serve topped with sautéed onion.
- This recipe makes about a 100 pierogi. They freeze well. Place in a dish in layers, separated with parchment paper. Once frozen, place in a plastic bag. 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. Uncover and sauté until golden brown.
Nutrition Facts : Calories 53.9, Fat 1.7, SaturatedFat 0.8, Cholesterol 13.2, Sodium 82.7, Carbohydrate 5.9, Fiber 0.2, Sugar 0.1, Protein 3.4
PIEROGIES WITH MEAT
Make and share this Pierogies with Meat recipe from Food.com.
Provided by truebrit
Categories Polish
Time 5m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Grind the meat with bread.
- Add the onions which have been sauteed in the drippings.
- Season with salt and pepper.
- 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.
- Roll out as thinly as you can.
- Cut out 2 1/2 to 3 inch squares.
- Put a little of the stuffing on each square.
- Fold to form a triangle, pinch the edges together.
- Cook in a large kettle with boiling salted water on high heat for 5 minutes.
- Remove with a colander spoon to a warmed serving platter.
- Add the bread crumbs to the butter and fry for a few minutes on low heat.
- Pour over the pierogi.
Nutrition Facts : Calories 243.3, Fat 5.8, SaturatedFat 2.5, Cholesterol 28.9, Sodium 96.7, Carbohydrate 40.2, Fiber 1.7, Sugar 1.1, Protein 6.6
PIEROGI
Provided by Food Network
Categories main-dish
Time 1h20m
Yield About 72 pierogi
Number Of Ingredients 12
Steps:
- Make a well from the flour. Add eggs and about 1/2 cup of water. The amount of water will vary according to the weather. You want to make a stiff dough. Divide it into 3 equal portions and knead until silky smooth.
- Fillings: We usually make cheese and kapusta (sauerkraut), but you can use meat, potatoes, or even fruit.
- Saute onion in butter until just soft. Add kapusta and brown. Season with salt and pepper to taste. Allow time for the filling to cool before assembling pierogi, otherwise they will fall apart when cooked. If making more than one filling, this one can cool while you prepare the others.
- Mix well.
- To assemble and cook pierogi: Roll out a portion (or half portion, if space is limited) of the dough on a floured surface as thinly as possible -- somewhere between a wonton and a thin pizza. Put about a tablespoon of filling on the dough and use a large plastic cup (a big gulp-type cup works really well) to cut a circle around the filling. Dampen half of the circumference of the circle with a bit of water on your finger and fold into a dumpling. Boil the dumplings a dozen at a time in a big pot of salted water until they float -- no more than 3 minutes. At this point you can freeze them in bags for later use. To prepare for serving, brown the pierogi in a skillet using a bit of butter. If you want to be really traditional you can use bacon grease. Alternately, you can bake them in a casserole, spraying both the casserole and the pierogi with a butter flavored spray, and putting a few pats of butter on top of the dumplings.
PIEROGI (POLISH DUMPLINGS)
This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.
Provided by TAB
Categories Main Dish Recipes Dumpling Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
- To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 33.2 g, Cholesterol 68.3 mg, Fat 10.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 698.3 mg, Sugar 1.5 g
More about "meat pierogi recipes"
POLISH MEAT PIEROGI - COLD WEATHER COMFORT
From coldweathercomfort.com
3.8/5 (51)Total Time 1 hr 25 minsCategory Main CourseCalories 107 per serving
- Mix together flour and salt. Stir in wet ingredients. Combine ingredients until dough comes together in a slightly sticky ball.
- Brown ground beef on medium-high heat in a large saute pan. Drain any excess fat. Add in onion and cook until translucent. Add beef stock and simmer until liquid has reduced. Season generously with salt and pepper. Allow filling to cool before making pierogi.
POLISH MEAT PIEROGI - EATING EUROPEAN
From eatingeuropean.com
Cuisine European, PolishTotal Time 2 hrs 30 minsCategory Dinner, Main DishCalories 378 per serving
- Either cook or rehydrate your meat. See recipe notes for more details. If using meat on the bones, strip it from the bones and slightly shredded. Add to food processor.
- If you have a standing mixer, just add flour, warm milk and/or warm water, melted butter, and a pinch of salt to the bowl. Then use the dough hook to mix it until it's well combined. Once combined, continue kneading it for about 6-7 minutes.
- Using a glass, cut out circles, then place a teaspoon or 1.5 tsp of the filing on every circle; press the edges of the dough together and use a fork seal the pierogi edges.
POLISH MEAT PIEROGI [RECIPE!] | POLONIST
From polonist.com
4.4/5 (35)Category Polish Main CoursesCuisine PolishTotal Time 55 mins
REAL POLISH MEAT PIEROGI {PIEROGI Z MIęSEM} - POLISH YOUR ...
From polishyourkitchen.com
POLISH PIEROGI RECIPE MEAT - FOOD RECIPE
From foodrecipe.news
MEAT PIEROGI RECIPES - LET’S DISCOVER HEALTHY RECIPES AND ...
From cookingrank.com
5 TRULY POLISH PIEROGI FILLINGS - EAT POLSKA | FOOD, VODKA ...
From eatpolska.com
PIEROGI WITH MEAT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POLISH PIEROGI [COMPLETE GOURMET GUIDE!] | POLONIST
From polonist.com
HOW TO MAKE POLISH MEAT PIEROGI - HEALTHY FOOD RECIPE
From healthyfoodrecipe.xyz
MEAT PIEROGI – PIAST MEATS & PROVISIONS
From piast.com
HERITAGE PORK PIEROGI – UPROOT FOOD STORE
From uprootfoodstore.ca
WHAT ARE PIEROGIES MADE OF? - ALL FAMOUS FAQS
From allfamousbirthday.com
PIEROGI & DUMPLINGS - POLISH YOUR KITCHEN
From polishyourkitchen.com
TATA’S PIEROGI - FOOD MENU
From tataspierogi.com
PIEROGI WITH MEAT FILLING RECIPE - ORIGINAL POLISH RECIPES
From tastingpoland.com
PIEROGI - THE BEST GUIDE TO THE MOST POPULAR POLISH FOOD
From tastingpoland.com
MEAT PIEROGI | POLISHDELIONLINE.COM
From polishdelionline.com
PIEROGI WITH MEAT FILLING - POLISH DONE RIGHT
From polishprincesscooking.wordpress.com
WHAT TO SERVE WITH PEROGIES: 10 SAVORY SIDE DISHES ...
From insanelygoodrecipes.com
HOMEMADE PIEROGI: HOW TO MAKE AND FILL THEM - HONEST AND ...
From honestandtruly.com
MEAT POTATO PIEROGI | RECIPES, RUSSIAN RECIPES, FOOD
From pinterest.ca
PIEROGI AND NALESNIKI MEAT FILLING RECIPE - THE SPRUCE EATS
From thespruceeats.com
MEAT PIEROGI RECIPE - FOOD.COM | RECIPE | PIEROGIES ...
From pinterest.com.au
POLISH PIEROGI RECIPE WITH MEAT | DANDK ORGANIZER
From dandkmotorsports.com
MEAT PIEROGI RECIPE - FOOD NEWS
From foodnewsnews.com
POLISH PIEROGI RECIPE MEAT - SIMPLE CHEF RECIPE
From simplechefrecipe.com
WHAT TO SERVE WITH PEROGIES (PIEROGI)? 18 TASTY SIDE DISHES
From kitchensubstitute.com
MEAT PIEROGI: ALL YOU NEED TO KNOW ABOUT POLAND’S NATIONAL ...
From justalittlebite.com
MEAT PIEROGI RECIPE - FOOD.COM | RECIPE | FOOD, PIEROGI ...
From pinterest.com
MEAT POTATO PIEROGI | RECIPES, FOOD, COOKING RECIPES
From pinterest.ca
FROM ‘DUCK BLOOD SOUP’ TO PIEROGI DUMPLINGS, 10 UNIQUE ...
From timesofindia.indiatimes.com
AT GOOD PIEROGI, IT'S ALL ABOUT 'FOOD THAT SUPPORTS ...
From latimes.com
PIEROGI MEAT - S&D POLISH DELI
From polishfoodandgifts.com
BEEF PIEROGIES - CHOWHOUND FOOD COMMUNITY
From greatist.com
FOOD TRUCK, PIEROGI, SPECIALTY FOOD, IN INDIANAPOLIS ...
From pierogilove.com
MEAT PIEROGI FILLING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEAT PIEROGIES - PIEROGI Z MIESEM - ANIA'S POLISH FOOD ...
From youtube.com
MEAT & POTATO PIEROGI RECIPE - MOMSDISH
From momsdish.com
MEAT PIEROGI — PIEROGI ME!
From pierogime.ca
MEAT PIEROGI RECIPE - SUMMARIZED BY PLEX.PAGE | CONTENT ...
From plex.page
MEAT PIEROGI – POLANA POLISH FOOD ONLINE
From polana.com
PIEROGI WITH MEAT - FOODS AND DIET
From foodsanddiet.com
You'll also love