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 SAUCE
Days may be longer, but time is short. You can still satisfy big appetites every weeknight in under 30 minutes. This cost $2.87 per serving. This came from Better Homes & Gardens. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 21m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In Dutch oven cook pierogies in lightly salted boiling water according to package directions. Drain and cover to keep warm.
- Meanwhile, in 12-inch skillet brown sausage. Drain fat. Reserve 1/2 cup tomatoes; add remaining tomatoes and tomato sauce to skillet. Cook, uncovered, 6-8 minutes or until tomatoes begin to soften.
- Divide pierogies among plates; spoon on sauce. Top with reserved tomatoes and watercress.
Nutrition Facts : Calories 292.8, Fat 22, SaturatedFat 8.2, Cholesterol 49.9, Sodium 1019.9, Carbohydrate 8.6, Fiber 1.9, Sugar 4.5, Protein 15.7
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
PIEROGIES WITH MUSHROOM SAUCE
Steps:
- In a large pot, bring enough water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced mushrooms and stir until they are coated with butter. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just combined.
- In another skillet, heat the remaining 2 tablespoons of butter. Add the cooked pierogies to the skillet and saute until browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top.
POLISH PIEROGI (SAUERKRAUT & MEAT FILLING)
Make and share this Polish Pierogi (Sauerkraut & Meat Filling) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Fry meat to desired doneness and set aside.
- Mix remaining filling ingredients and fry for about five minutes.
- Combine mixture with meat and refrigerate until ready to assemble pierogi.
- Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
- Twist off workable portions of dough and roll out very thin on a floured surface.
- Using a glass with a thin lip and a diameter of about 3.
- 5 inches, dip lip of glass in flour and cut circles out of the dough.
- Place about 2 tsp filling in the center of each dough circle.
- Moisten outer edges with water and fold dough over to close.
- Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
- Cook 12 pierogi at a time, reducing heat to a gentle boil; boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
- Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
- Repeat with remaining pierogi.
- At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.
Nutrition Facts : Calories 402.4, Fat 14.8, SaturatedFat 4.8, Cholesterol 65.8, Sodium 1005.8, Carbohydrate 53.3, Fiber 4.3, Sugar 2.7, Protein 13.4
More about "pierogies with meat recipes"
POLISH MEAT PIEROGI [RECIPE!] | POLONIST
From polonist.com
4.4/5 (38)Category Polish Main CoursesCuisine PolishTotal Time 55 mins
- If you cooked rosół soup earlier, use the leftover meat - it's perfect for a pierogi filling. A leftover steak or roast meat will work great too.
- Peel and chop the onion finely. Add some oil to the frying pan, wait for it to warm up. Add the chopped onion and fry until golden.
- Add fried onion to the meat mass. Season well with salt and pepper. Have a try - does it need more spice? If so, add some garlic powder or smoked paprika powder. Blend well with a spoon or a spatula.
10 BEST GROUND BEEF PIEROGIES RECIPES | YUMMLY
From yummly.com
HOMEMADE PIEROGIES WITH MEAT FILLING: GREAT FREEZER …
From mommysavers.com
WHAT CAN YOU SERVE WITH PEROGIES - THE KITCHEN PROFESSOR
From thekitchenprofessor.com
PIEROGI AND NALESNIKI MEAT FILLING RECIPE - THE SPRUCE …
From thespruceeats.com
MEAT & POTATO PIEROGI RECIPE - MOMSDISH
From momsdish.com
PIEROGI RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
WHAT TO SERVE WITH PEROGIES: 10 SAVORY SIDE DISHES
From insanelygoodrecipes.com
PIEROGI - WIKIPEDIA
From en.wikipedia.org
PIEROGI WITH HOMEMADE MEAT SAUCE - FORKS 'N' FLIP FLOPS
From forksnflipflops.com
PIEROGI WITH MEAT FILLING RECIPE - ORIGINAL POLISH RECIPES
From tastingpoland.com
PIEROGIES WITH MEAT SAUCE | BETTER HOMES & GARDENS
From bhg.com
POLISH MEAT PIEROGI - COLD WEATHER COMFORT
From coldweathercomfort.com
WHAT TO SERVE WITH PEROGIES? – THE 15 BEST PIEROGI SIDE …
From alices.kitchen
SWEDISH MEATBALLS AND PIEROGIES - MRS. T'S PIEROGIES
From mrstspierogies.com
WHAT TO SERVE WITH PIEROGIES: 15 EASY IDEAS - SUBSTITUTE COOKING
From substitutecooking.com
PIEROGI RECIPES | ALLRECIPES
From allrecipes.com
WHAT TO EAT WITH PIEROGIES? 17 SIDES TO SERVE RIGHT NOW!
From hotsalty.com
TRADITIONAL POLISH MEAT PIEROGI RECIPE [+ TIPS WHAT MEAT TO …
From polishfoodies.com
WHAT TO EAT WITH PEROGIES FOR DINNER? - RECIPE MARKER
From recipemarker.com
PIEROGI WITH MEAT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PIEROGIES WITH MEAT SAUCE | MIDWEST LIVING
From midwestliving.com
WHAT TO SERVE WITH PEROGIES: 25 SAVORY SIDE DISHES
From giveitsomethyme.com
WHAT TO SERVE WITH PIEROGIES: 15 EASY MEALS - KITCHEN N COOKING
From kitchenncooking.com
WHAT TO SERVE WITH PIEROGIES - 15 EASY RECIPES - PLATTER TALK
From plattertalk.com
PIEROGIES WITH MEAT | RECIPES WIKI | FANDOM
From recipes.fandom.com
PIEROGI WITH MEAT - NIFTYRECIPE.COM
From niftyrecipe.com
WHAT TO SERVE WITH PEROGIES (PIEROGI)? 18 TASTY SIDE DISHES
From kitchensubstitute.com
TOP PIEROGI RECIPES AND IDEAS | FOOD NETWORK
From foodnetwork.com
WHAT TO SERVE WITH PIEROGIES? 7 BEST SIDE DISHES
From americasrestaurant.com
HOW TO SERVE PIEROGIES: TOPPINGS, FILLINGS & SIDES - POPTIONS
From poptionspopcorn.com
MEAT PIEROGIES – ROYAL EXAMINER
From royalexaminer.com
BEEF PIEROGIES - GREATIST
From greatist.com
10 BEST PIEROGI CASSEROLE MEAT RECIPES | YUMMLY
From yummly.com
REAL POLISH MEAT PIEROGI {PIEROGI Z MIęSEM}
From polishyourkitchen.com
VEGAN PIEROGIES WITH POTATOES AND IMPOSSIBLE MEAT - BEST SERVED …
From bestservedvegan.com
WHAT TO SERVE WITH PEROGIES: 30 TASTY SIDES TO TRY!
From adumplingthing.com
PIEROGI DINNER IDEAS | FAMILY-FRIENDLY DINNERS | MRS. T'S PIEROGIES
From mrstspierogies.com
WHAT TO MAKE WITH PIEROGIES: 17 EASY RECIPES
From whattomaketoeat.com
HOMEMADE PIEROGI: HOW TO MAKE AND FILL THEM - HONEST AND TRULY!
From honestandtruly.com
PIEROGIES | EUROMAX FOODS THE GOOD FOOD STORE
From euromaxfoods.com
WHAT TO SERVE WITH PEROGIES (25 EASY IDEAS) - THE THREE SNACKATEERS
From threesnackateers.com
#15-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #pasta #european #polish #dietary #pasta-rice-and-grains
You'll also love