Meat Pierogi

This is a very easy meat filling recipe for Polish Meat Pierogi dumplings. They are made with leftover cooked beef, veal, lamb or poultry that’s ground with onions to make a very fine paste. Wrap in dough and you have a very tasty snack and main dish. These are also ideal for picnics.

Meat Pierogi

A divine Polish dish that is ideal for lunch, picnics, snacks and more.

4.86 from 21 votes

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Course: Main Dish

Cuisine: Polish

Keyword: Beef, Pastry

Cook Time: 1 hour hour

Total Time: 1 hour hour

Servings: 4 people

Calories: 330kcal

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Ingredients

 

MetricImperial

• 0.5 kg beef
• 3 large carrots
• 1 bunch parsley
• 1 large leek
• 1/2 bulb celery
• 1 large onion
• 2 large eggs
• butter or oil for frying
• salt
• pierogi dough pre-made
• pepper

Instructions

• Wash 0.5 kg of beef without the bone. Put in salted water. Cook, until the meat softens.
  0.5 kg beef
• Prepare vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. Throw the vegetables into the stock with the meat and leave gently cooking on half an hour.
  3 large carrots, 1 bunch parsley, 1 large leek, 1/2 bulb celery
• While the meat is being cooked with vegetables peel the onion and cut it into cubes.
  1 large onion
• Fry onion on the frying pan with the addition of butter, until it lightly browns itself.
  butter
• Take the meat out of stock and tear into smaller pieces.
• Put one roll into the bowl and fill with stock. Wait until the meat becomes soaked.
• Then take it out of the bowl, drain and add to the meat.
• Add also fried onion and precisely mix everything.
• Grind the blend of onion, meat and roll in a meat mincer.
• Chop parsley leaves up and add to stuffing.
• Break two raw eggs into a meat mixture.
  2 large eggs
• Add salt and grinded black pepper.
  salt, pepper
• If your stuffing is too dry add some stock.
• Now arrange this stuffing with teaspoon on pierogi dough circles and carefully glue the dough, forming pierogi.
  pierogi dough
• Cook pierogi on salted water.
• After floating to the surface cook until become soft.
• Then sift out.
• Pan-fry the cooked pierogi using butter or sunflower oil. Fry pierogi from both sides – from time to time turning over until browned on both sides.
• Lay pierogi on plates.
• Serve the meat filled pierogi with ketchup, mustard or other favourite sauces.

Nutrition

Calories: 330kcal | Carbohydrates: 4g | Protein: 34g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 103mg | Sodium: 467mg | Potassium: 435mg | Fiber: 1g | Sugar: 2g