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
A divine Polish dish that is ideal for lunch, picnics, snacks and more.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 4 people
- Wash 0.5 kg of beef without the bone. Put in salted water. Cook, until the meat softens.
- 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.
- While the meat is being cooked with vegetables peel the onion and cut it into cubes.
- Fry onion on the frying pan with the addition of butter, until it lightly browns itself.
- 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.
- Add salt and grinded black pepper.
- Mix. Season to taste.
- 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.
- 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.
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