Pierogi are one of Poland’s most famous and beloved dishes. These delicious dumplings have a long history in Polish cuisine, with variations that include a variety of fillings, from cheese and potatoes to mushrooms and fruit. Among these, Polish Meat Pierogi hold a special place, offering a hearty and savoury option that many people adore.
Polish meat pierogi are traditionally filled with minced meat, often a mix of pork, beef or veal, sometimes combined with onions, herbs, and spices. The filling is then wrapped in a delicate, soft dough made from flour, eggs, water, and a pinch of salt. Each pieróg (singular of pierogi) is carefully sealed to keep the meat inside during cooking.
The preparation of pierogi is an art in itself. They are usually boiled in salted water until they float to the surface, indicating they are cooked. Some people prefer to fry the boiled pierogi in butter afterward, which gives them a crispy, golden-brown exterior while keeping the inside tender and juicy. This method adds an extra layer of flavour and texture that many find irresistible.
Pierogi have become a symbol of Polish culture and hospitality. They are often served at family gatherings, holidays, and festive occasions. It’s not uncommon for families to come together to make batches of pierogi, turning the process into a social and bonding experience. Traditionally, meat pierogi are enjoyed with a side of sour cream, fried onions, or bacon bits, enhancing their rich flavour.
Beyond Poland, pierogi have gained international popularity. Polish immigrants introduced them to various parts of the world, including the UK. Today, Polish shops and restaurants across the UK offer these tasty dumplings, allowing everyone to experience a bit of Polish culinary tradition.
Polish meat pierogi are a comfort food. Their simple yet flavourful ingredients make them a favourite choice for many, whether as a main dish or a snack.
Polish Meat Pierogis
Polish meat pierogi are savoury dumplings filled with a seasoned mix of pork and beef, wrapped in a soft dough, then boiled and lightly fried for a crispy finish. Sprinkled with sesame seeds and served with a mild dark sauce, they offer a comforting blend of flavours and textures.
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Servings: 30 Pierogis
Calories: 86kcal
Ingredients
Pierogi Dough:
- 2 cups plain flour
- 1 large egg free range
- ½ cup warm water
- 1 pinch salt
Filling:
- 9 oz ground pork
- 9 oz ground beef
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tbsp vegetable oil
- 1 tsp soy sauce
- salt to taste
- pepper to taste
To Serve:
- 2 tbsp butter
- 2 tsp sesame seeds for sprinkling
- Dark soy sauce or teriyaki sauce for dipping
Instructions
- Prepare the Dough
- In a large bowl, combine the flour and salt.2 cups plain flour, 1 pinch salt
- Add the egg and mix. Slowly pour in the warm water, mixing until the dough starts to form.1 large egg, ½ cup warm water
- Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
- Wrap the dough in cling film and let it rest for 20-30 minutes.
- Prepare the Filling
- In a frying pan, heat the oil over medium heat. Add the onion and garlic and sauté until soft.1 medium onion, 1 tbsp vegetable oil, 2 cloves garlic
- Add the ground pork and beef, breaking it up with a spatula. Cook until browned.9 oz ground pork, 9 oz ground beef
- Add soy sauce, salt, and pepper to taste. Cook for another 2-3 minutes, ensuring the filling is well-seasoned.1 tsp soy sauce, salt, pepper
- Remove from heat and let the filling cool slightly.
- Assemble the Pierogi
- Roll out the dough on a floured surface to about 2mm thick.
- Use a round cookie cutter (about 7-8cm in diameter) to cut out circles.
- Place a small spoonful of the meat filling in the centre of each circle.
- Fold the dough over to create a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative finish.
- Cook the Pierogi
- Bring a large pot of salted water to a boil. Add the pierogi in batches, stirring gently to prevent sticking.
- Boil until the pierogi float to the surface (about 3-4 minutes). Remove with a slotted spoon.
- In a frying pan, melt the butter over medium heat. Add the boiled pierogi and fry until golden brown on both sides.2 tbsp butter
- Serve
- Transfer the fried pierogi to a serving plate. Sprinkle with sesame seeds for an added crunch and flavour.2 tsp sesame seeds
- Serve with a side of dark soy sauce or teriyaki sauce for dipping.Dark soy sauce
Nutrition
Calories: 86kcal | Carbohydrates: 7g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 32mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 33IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 1mg
5 comments
I had these at a friend’s house recently and thought I’d give them a go. Absolutely simple to make and the tastes is very good.
These meat pierogi are absolutely delicious! The filling is perfectly seasoned, and the sprinkle of sesame seeds adds a delightful crunch that pairs so well with the soy dipping sauce.
These pierogi are a wonderful blend of simple ingredients done right. The rich meat filling balanced by the light soy sauce makes them an instant favourite at our dinner table.
I love how these pierogi combine traditional Polish flavours with a modern twist.
The dough was soft and tender, encasing a savoury meat filling that was both hearty and flavourful. The sesame seeds were a surprising but welcome addition, adding a bit of nuttiness to each bite.