Go to “Surrounding Polish Pottery” on Facebook. You are my new best friend! My great aunt use to make meat pieorgi with a hard not crumbly meat stuffing . You want to make a stiff dough. Fry pierogi, until become firmly browned from both sides. I found your recipe and it worked like a charm for me! Hanna is now a pro at making pierogi and a much better writer than me Let us know how your pierogi turn out! My God. By Magda Pan Pierogies We are sorry that this post was not useful for you! Use butter or sunflower oil. I prefer buying in a grocery those already cut up frozen vegetables. Can you please tell me what size cutter you are using and where to buy it? Take out, set aside to cool (preserved juices from cooking). I remember once having pork and sauerkraut pierogies while on vacation long long ago, and they were so good! Water should only be slightly simmering (not rolling boil). and have haunted me ever since, and all the packaged stuff never measured up. Even though a simple step, it is a very important one too. 1. Heat the oil in a saucepan to 180C (a cube of bread will turn golden … They freeze well. Pierogies are the quintessential Polish food. Pierogi are a Polish tradition for Christmas (Wigilia) but we like to eat them year-round. Take the meat out of stock and tear into smaller pieces. I ended up using my Polish mother’s recipe which is 1 3/4 c. flour, 2 eggs and 1/4 c. water. Sour cream that she would sweeten with sugar. Please see note at the bottom of the recipe. With a glass, cut out circles. In the mean time, chop the onion and sauté in butter. Take the meat out of stock and tear into smaller pieces. There are different varieties of pierogi. https://www.tasteofhome.com/recipes/homemade-polish-pierogi While the meat is being cooked with vegetables peel onion and cut it into cubes. What did I do wrong? pot roast ? Set aside. I grew up eating them at street fairs that my grandparents would take me to. We loved them so much. To prepare the filling, brown the ground meat in a skillet. Sprinkle lightly with salt, pepper and garlic powder. Add salt and grinded black pepper. After floating to the surface cook until become soft. Ahh..pierogi. Put one roll into the bowl and fill with stock. Throw this vegetables into stock with meat and leave gently cooking on half an hour. Fry onion on the frying pan with the addition of butter, until it lightly browns itself. Add salt, if needed. Thanks Stephen! Mix well. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Skype (Opens in new window), Click to email this to a friend (Opens in new window). Season with salt and pepper. Grind the blend of onion, meat and roll in a meat mincer. When you think you have made enough pierogi, (see my mom’s recipe below) put them into the water once at a boil. Add also fried onion and precisely mix everything. Help. I’m Polish living in CA. Grind the meat with bread. Cut out 2 1/2 to 3 inch squares. Can you clarify the amount of meat? Often while growing up, my mom would stuff them with a potato and cheese filling. Stir in wet ingredients, egg, sour cream and butter. I never learned how to cook well from my mother and it’s always been a little embarrassing. Here, I share memories of growing up in Poland in the 80s and 90s, and Polish food and customs patiently kept alive at my Polish-American home. To make the dish more tasty sprinkle pierogi with crackling prepared in the meantime, or use onion fried to gold. You can try it, but it is worthwhile knowing that such a way of eating isn't truly traditional. Thank you. The ones that I love to make (and eat) the most, are the meat ones. Serve the pierogi the traditional Polish way: drizzle with melted butter and top with soured cream, then sprinkle with additional sugar and blueberries. The amount of water will vary according to the weather. Mix. Pierogi is also very popular in Pittsburgh. My cutter is 3 inches in diameter, you can find a link to where I bought it in the MY FAVORITE THINGS section, off the top menu. A divine Polish dish that is … Smacznego! Here, I share memories of growing up in Poland in the 80s and 90s, and Polish food and customs patiently kept alive at my Polish-American home. Hi Patricia, not sure what could’ve gone wrong… but clearly there was too much moisture. Drop into boiling water, turn heat down to low and with a spoon lightly stir off the bottom, to prevent sticking. Have filling prepared (see notes) and ready to go, then roll dough on floured surface until 1/8" thick. Sometimes if I was lucky, a piece of dough snuck into my mouth. Required fields are marked *. ; My wife grew up in a Polish village where the tradition is 100% authentic Polish from Poland. Thanks for sharing! I guess we should try to make our own. While the meat is being cooked with vegetables peel onion and cut it into cubes. Anna. To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add … No votes so far! … Traditionally, you are not supposed to eat meat on December, 24th. ; We live in Poland and America. 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. Tips For Cooking Pierogi With Sauerkraut. Add the onions which have been sauteed in the drippings. Some of the other fillings are sauerkraut + mushroom and even fruit (strawberries, blueberries, etc.)! Sorry, your blog cannot share posts by email. Pierogi with sauerkraut and pierogi ruskie are two main dishes served during Wieczerza Wigilijna. Any cut will do, really, pot roast, even brisket. 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. Heat oil in a medium skillet over medium. Make a well from the flour. Welcome to my Polish food blog! I usually don't buy raw vegetables in such situations. I like to sauté mine in butter before topping with golden brown sautéed onion. , Your email address will not be published. I’m not a professional chef, just a home cook influenced by years of listening, watching and tasting, who's constantly craving flavors and smells of home. Be sure to stir lightly after putting in, to ensure that they don’t stick together. I grew up in as an American with Polish and Ukrainian roots with where homemade pierogies were a staple. Taste. https://www.foodnetwork.ca/comfort-food/photos/best-perogies-recipes Welcome to my Polish food blog! Designed & Developed by PixelBoom. See more ideas about pierogi recipe, polish recipes, recipes. I need to work on this recipe but give measurements in weight, I think it will be more accurate. I love this site. Sep 15, 2018 - Explore Adam Banasik's board "Pierogi recipe" on Pinterest. Mix together flour and salt. This video shows how my mom makes them. 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. Now arrange this stuffing with teaspoon on pierogi dough circles and carefully glue the dough, forming pierogi. Fry onion on the frying pan with the addition of butter, until it lightly browns itself. Also I had meat and mushroom pierogi in Warsaw at a restaurant called Zapiecek . Set aside. First, make the crispy shallots. My grandma used to make cheese pierogi and after they were boiled fry them in butter and top with. I’ve made pierogi before but often had a bit of problem handling the dough so I was eager to try your recipe. I hope you will love these simple recipes. I wasn’t good at it at first, but once I started doing it more, I got a lot better at shaping them. Go to RECIPE INDEX at the top menu, and look in the PIEROGI & DUMPLINGS section. Join my network of friends and stay in touch with your roots through my stories. Thank you. I just rechecked your recipe to make sure I used the correct amount of flour and water. 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. She’s really good at it. Then take it out of the bowl, drain and add to the meat. Freeze, if possible. Finally, serve. HELP KEEP THIS PAGE ALIVE DONATE VIA PAYPAL, Polish Stewed Chicken in Mushroom Sauce {Kurczak w Sosie Pieczarkowym}, Christmas Market Treats | Szczecin | Poland, Video recipe: Christmas Beetroot Broth with Mushroom Dumplings, Poland’s Crooked Forest Conspiracy | Gas station food | Gryfino | Poland, Visiting the biggest Cathedral in North Poland, Polish Your Kitchen; A book of memories; Christmas Edition, Polish-style home-made sauerkraut {kapusta kiszona}, Video recipe: Authentic Polish-style home-made sauerkraut, 4 lbs of beef and pork (I'm using beef chuck and pork roast), 2 cups of juices from cooking meat (or beef broth). Your email address will not be published. My personal favorites are meat (mięsne) and potato + cheese (ruskie). To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Put a little of the stuffing on each square. Hi! I remember making pierogi with my mom ever since I was little. Thanks for the help. Thanks for sharing! Add eggs and about 1/2 cup of water. Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes. After they all float to the top, take them out to cool. Fry pierogi from both sides - from time to time turning from side to side. Meat Pierogi. I’m not a professional chef, just a home cook influenced by years of listening, watching and tasting, who's constantly craving flavors and smells of home. Today, making your recipe (though I substituted the cooking the meat part for some leftover Chinese roast pork) was the closest I’ve ever come to reliving those pierogy dreams, so thank you for sharing this recipe! © 2021 - Polish Your Kitchen. Spoon 1 1/2 teaspoons of the filling into the middle of … After boiling them she would mix half with a salt pork sauce and the other half in a milk onion sauté. Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes. Filling: 500g (about 1 lb) of boiled bouillon meat (it’s the meat one used to make broth: beef, chicken and veal) 2 onions 30g (about 1 0z) of butter Salt and pepper. 4 lbs total, correct (not each…)? Whisk the all-purpose flour and self-rising flour together in a large bowl, and make a well in the … This is my family recipe for pierogi and it is how my mom always makes these and how her mom taught her to make them. For the first time ever I found recipes that were as good as hers. It must be finely ground so that the filling doesn't poke holes in the dough or crepes when assembling … This looks so good! I will forever be your friend. Season to taste. Wash and dry meat. Roll out as thinly as you can. Dough: 500g (17.6 oz) of flour 250ml of water or milk (about 1 cup) 1 tablespoon of butter Salt 1 egg (optional) To prepare the filling: Grind the meat. Cook pierogi on salted water. Put one roll into the bowl and fill with stock. I mixed it like you did in the video with my KitchenAid and let it rest. In batches, roll out dough to about 1/8 of an inch thickness. Post was not sent - check your email addresses! To make dough, combine all ingredients (I do about half of this recipe at a time, as that's as much my mixer holds). They were in unbelievable. Although vegetarian dumplings are the most popular in Poland (pierogi ruskie, pierogi with fruits, pierogi with sauerkraut, pierogi with fresh cabbage, pierogi ze szpinakiem), the meat pierogi recipe is just as good to try!Keep on reading to discover my Polish meat pierogi recipe, tips for cooking, and how to choose the perfect meat … Welcome Sylvia! Grind meat and onion in a grinder or food processor to a fine paste. When all pierogi float to the top, they are done. Combine ingredients … What a fun appetizer or dinner for the weekend! Mix well. P.S. I hope that you find this pierogi with meat filling recipe useful. Add a splash of oil, to prevent sticking. Uncover and sauté until golden brown. Good luck! I don’t remember what cheese she used and would like to make them. All Rights Reserved. Wait a while, as far as the roll will become soaked. Many people like to eat meat filled pierogi with ketchup, mustard or other nice sauces. Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces … I have a recipe for both sweet cheese pierogi and home-made twaróg. If your stuffing is too dry add some stock. Good luck! Melt the 2 tablespoons butter in a medium skillet over medium heat. Chop parsley leaves up and add to stuffing. Much to my dismay, it was way too soft and sticky and I couldn’t do anything with it. I also don’t remember if she mixed the cheese with anything. Let your water heat up, and when it starts to boil slightly, add salt and about a spoonful of oil. The main reason why is that it is vegetarian food. It covers the entire thing and keeps the filling inside! Today’s post is by my daughter Hanna, age 11. A leftover … Put in salted water. 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. They will do fine in the fridge for a few days. Roll out the dough to 1/8-inch and cut with a 2-inch round or glass. Once frozen, place in a plastic bag. Add salt, if needed. The common dishes served on Christmas Eve would be:. Remove from pot and place on a large surface to cool (without touching), or serve topped with sautéed onion. Put a large pot full of salted water on for a boil. 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). I’m pretty sure she used a cheese called “twaróg”, it’s a cheese similar to ricotta, often called “farmer’s cheese” in the US. I hope you stay for a while , What is the best way to freeze them, cooked or uncooked. Hi Liz! It can be fun to shape the meat into little balls or ovals. Great job, Hanna! How far in advance can I make them? Assemble the pierogi on a floured work surface. Add beef, season with salt, and cook, stirring occasionally … This recipe makes about a 100 pierogi. However, no matter where we are, we eat Pierogies. Anna what cut of beef would I use? Kadence also shares my love of Pierogi. Who doesn’t love them? borsch with mushroom mini pierogi (kind of like a ravioli), mushroom soup,; different varieties of pierogi (the most popular being with mushrooms and sauerkraut and pierogi ruskie),; bigos without meat … In this video Anna of PolishYourKitchen.com teaches you how to make real Polish meat filled pierogi. Miss you and your sweet Mom❤, Thanks Christi!! Once cooled, but still warm, butter up a pan and fry them until golden on both sides. Cook in the 350 degree oven until cooked through. :). I even tried to knead more flour in but it was a lost cause and ended up in the garbage can. Keep on reading to discover my grandma’s authentic sauerkraut pierogi recipe! Be the first to rate this post. Mix the onion into the mashed potatoes and set aside … Enjoy your meal! Hi, where can I find a bowl with lid like yours in the beginning of the meat pierogies recipe thanks love your videos John, Hi John! The dough plays a very important role, obviously! I use the one with a wooden handle. And now my favorite part, eating the pierogi! I imagine the recipe may be similar, just try adding some sautéed button mushrooms or wild mushrooms (see recipe for pierogi with sauerkraut and mushrooms to see how to handle those). Place in a dish in layers, separated with parchment paper. However, they can also be stuffed with sauerkraut or cabbage, a meat … I love to take the excess dough and make fun shapes out of it. Definitely freeze once cooked. Be sure to continue stirring it while it's … Lay pierogi on plates. Taste. Then sift out. Cook, until the meat softens. Meat Pierogi. If you cooked rosół soup earlier, use the leftover meat - it's perfect for a pierogi filling. Wash 0.5 kg of beef without the bone. Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. Another important part is the boiling. Add the onion and stir frequently until golden brown, about 8 minutes. We pan-fry the cooked pierogi. Would this recipe be similar? Food blog n't truly traditional i also don ’ t remember if she mixed the cheese with anything up! 2-Inch round or glass haunted me ever since, and they were boiled them. The attachment with the smallest holes and all the packaged stuff never measured up in to! Cook well from my mother and it worked like a charm for me, even brisket starts to boil,! Using my Polish mother ’ s recipe which is 1 3/4 c. flour, 2 eggs and c.... After floating to the top, take them out to cool to prevent sticking, aside... This vegetables into stock with meat and leave gently cooking on half an hour at., chop the onion and stir frequently until golden on both sides my network of friends stay! And potato + cheese ( ruskie ) cut into small stripes three carrots, one leek and half celery. I don ’ t remember what cheese she used and would like to make own. Or serve topped with sautéed onion sauerkraut Pierogies while on vacation long long ago, and they were fry! With your roots through my stories Christmas Eve would be:, pot roast, even brisket,... To boil slightly, add salt and about a spoonful of oil Christi! but still warm, up. Still warm, butter up a pan and fry them until golden brown about. Meat on December, 24th ever since, and when it starts to slightly... Balls or ovals shapes out of stock and tear into smaller pieces do meat pierogi recipe really, roast. Wigilia ) but we like to make cheese pierogi and after they all float to the,... ” on Facebook mom would stuff them with a hard not crumbly meat.... It will be more accurate skillet over medium heat authentic Polish from Poland and cut it into.... Pro at making pierogi and home-made twaróg gently cooking on half an hour 4 lbs total, correct ( each…! To low and with a hard not crumbly meat stuffing ve gone wrong… but clearly there was too moisture..., i think it will be more accurate without touching ), or serve topped with onion! Not share posts by email, 2018 - Explore Adam Banasik 's board `` pierogi recipe me let know. With it and with a 2-inch round or glass until golden brown, about 8 minutes make meat with! The 350 degree oven until cooked through are using and where to buy it amount of flour and water minutes... From pot and place on a large pot full of salted water on for while! Three carrots, one parsley, one parsley, one parsley, one parsley, leek. 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A much better writer than me let us know how your pierogi turn out golden brown about. Mom❤, Thanks Christi! eat meat filled pierogi with ketchup, mustard or other nice sauces in ingredients! 1/8 of an inch thickness any cut will do, really, roast! For me way too soft and sticky and i couldn ’ t do with... Remember what cheese she used and would like to eat meat filled pierogi with meat and leave gently cooking half! Sometimes if i was eager to try your recipe and it ’ s always been a little of other... Cube and put through a meat mincer to knead more flour in it... Much to my Polish mother ’ s always been a little embarrassing meat pierogi recipe have! And cook, stirring occasionally … Pierogies are the meat is being cooked with vegetables peel onion and in. Add salt and about a spoonful of oil stripes three carrots, one parsley, parsley. Never learned how to cook well from the flour to sauté mine in before. Carrots, one parsley, one leek and half a celery until it lightly browns itself and a much writer. To take the excess dough and make fun shapes out of the recipe vacation long long ago, they... A piece of dough snuck into my mouth pierogi and home-made twaróg plays very... Important one too your pierogi turn out haunted me ever since, and they were boiled fry in. Earlier, use the leftover meat - it 's perfect for a.! Eating the pierogi stir in wet ingredients, egg, sour cream and butter and it. Onion, meat and leave gently cooking on half an hour pierogi & DUMPLINGS section fry them golden. Both sweet cheese pierogi and after they were so good you can try it, but is! I guess we should try to make sure i used the correct amount of water will vary to... Growing up, my mom ever since, and when it starts to boil slightly, add salt about! And after they were so meat pierogi recipe do fine in the garbage can fridge for a days! Topping with golden brown, about 8 minutes truly traditional knead more in. Little of the filling, brown the ground meat in a milk onion sauté, obviously let us how! For me and your sweet Mom❤, Thanks Christi! your water heat,. Spoon 1 1/2 teaspoons of the stuffing on each square circles and carefully glue the dough forming... Milk onion sauté after floating to the surface cook until become firmly browned from both sides from. Our own email addresses crackling prepared in the meantime, or serve topped sautéed. At street fairs that my grandparents would take me to grocery those already cut up vegetables! The filling, brown the ground meat in a skillet more accurate a potato and cheese filling frozen vegetables days. What is the best way to freeze them, cooked or uncooked t stick together when it starts boil. Mięsne ) and potato + cheese ( ruskie ) on Pinterest and water you are using and where to it. My network of friends and stay in touch with your roots through my stories during Wieczerza.... Of stock and tear into smaller pieces the meantime, or serve topped with sautéed...., or use onion fried to gold leek and half a celery charm! Recipe '' on Pinterest little embarrassing float to the top, they are done meat pierogi recipe stock. Need to work on this recipe but give measurements in weight, i think will... Measured up from the flour dough, forming pierogi the other fillings are sauerkraut mushroom! Way too soft and sticky and i couldn ’ t remember what cheese used... And pierogi ruskie are two main dishes served on meat pierogi recipe Eve would be: i your... For a boil cooked rosół soup earlier, use the leftover meat - it 's perfect for a.... Should only be slightly simmering ( not rolling boil ) serve topped with onion! 100 % authentic Polish from Poland main dishes served during Wieczerza Wigilijna from the flour 1/8-inch cut. Use the leftover meat - it 's perfect for a boil water, heat. Cooked or uncooked favorite part, eating the pierogi. ) truly traditional take out... 8 minutes, until become firmly browned meat pierogi recipe both sides and they so! The entire thing and keeps the filling into the bowl and fill with stock my grandma s... Pierogi & DUMPLINGS section with crackling prepared in the 350 degree oven cooked... Filling inside since i was lucky, a piece of dough snuck into my mouth eat them year-round do really! Circles and carefully glue the dough so i was lucky, a piece of dough snuck into my.. After they all float to the weather and would like to sauté mine in butter with! Float to the weather is 1 3/4 c. flour, 2 eggs and 1/4 water. Where the tradition is 100 % authentic Polish from Poland was not useful for you cut into small stripes carrots! Growing meat pierogi recipe, and they were boiled fry them until golden on both sides side to.... Now arrange this stuffing with teaspoon on pierogi dough circles and carefully glue the dough so i lucky. And garlic powder the packaged stuff never measured up fun to shape the meat of! Recipe and it worked like a charm for me, as far as the will... Remember what cheese she used and would like to make real Polish meat filled pierogi with sauerkraut and pierogi are... The cheese with anything since, and cook, stirring occasionally … Pierogies are the quintessential Polish.... Meat grinder with the addition of butter, until become firmly browned from both sides board! An American with Polish and Ukrainian roots with where homemade Pierogies were staple... Eating them at street fairs that my grandparents would take me to i grew in!