Pierogies with Meat

Pierogies with Meat Recipe from Poland | Ingredients and Instructions

Region / culture: Poland | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Pierogies with Meat is a traditional Polish dish that consists of delicious dumplings filled with a savory meat stuffing. These pierogies are a popular comfort food that can be enjoyed as a main course or as a tasty snack.

History

Pierogies have been a staple in Polish cuisine for centuries. The dish is believed to have originated in Eastern Europe and has since spread to other countries around the world. Pierogies with Meat are typically served during holidays and special occasions, but they can also be enjoyed any time of the year.

Ingredients

Stuffing

2 cups of meat pieces
2 slices of wet, squeezed bread
1 chopped onion
1 tbsp of bacon drippings
salt and pepper
3 slices of diced bacon

Dough

1 egg
3.25 cups of flour
salt
0.5 cup of water
1.5 tbsp of melted butter
1.5 tbsp of breadcrumbs

How to prepare

Grind the meat with bread.
Add the sauteed onions.
Season with salt and pepper.
To prepare the dough, mix the egg with the flour, add a dash of salt, and enough water to knead a smooth loose dough.
Roll out the dough as thinly as possible.
Cut out squares measuring 2.5 to 3 inches.
Place a small amount of the stuffing on each square.
Fold the squares to form triangles and pinch the edges together.
Cook the pierogi in a large kettle with boiling salted water over high heat for 5 minutes.
Remove the pierogi with a colander spoon and transfer to a warmed serving platter.
In a separate pan, fry the bread crumbs with butter on low heat for a few minutes.
Pour the fried bread crumbs over the pierogi.

Variations

You can use different types of meat for the stuffing, such as ground pork, beef, or chicken.
Add some grated cheese to the meat mixture for a cheesy twist.
Experiment with different seasonings and herbs to customize the flavor of the pierogies.

Cooking Tips & Tricks

Make sure to squeeze out any excess moisture from the bread before adding it to the meat mixture.

- Saute the onions in bacon drippings for added flavor.

- Be sure to season the meat stuffing with salt and pepper to taste.

- When rolling out the dough, aim for a thin and even consistency to ensure that the pierogies cook evenly.

- Use a colander spoon to remove the pierogies from the boiling water to prevent them from falling apart.

Serving Suggestions

Pierogies with Meat can be served with a dollop of sour cream and a sprinkle of fresh herbs on top. They can also be enjoyed with a side salad or sauteed vegetables.

Cooking Techniques

Boiling and frying

Ingredient Substitutions

You can use vegetable oil instead of bacon drippings for sauteing the onions.

- Substitute gluten-free flour for the regular flour in the dough for a gluten-free version.

Make Ahead Tips

You can prepare the pierogies in advance and freeze them before cooking. Simply boil them straight from the freezer when ready to eat.

Presentation Ideas

Arrange the pierogies on a platter and garnish with fresh parsley or chives for a pop of color.

Pairing Recommendations

Pierogies with Meat pair well with a light salad, pickles, or a side of sauerkraut.

Storage and Reheating Instructions

Store any leftover pierogies in an airtight container in the refrigerator for up to 3 days. To reheat, simply boil or pan-fry them until heated through.

Nutrition Information

Calories per serving

Each serving of Pierogies with Meat contains approximately 300 calories.

Carbohydrates

Each serving of Pierogies with Meat contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pierogies with Meat contains approximately 12 grams of fats.

Proteins

Each serving of Pierogies with Meat contains approximately 15 grams of proteins.

Vitamins and minerals

Pierogies with Meat are a good source of iron, vitamin B12, and zinc.

Alergens

Pierogies with Meat contain gluten, eggs, and dairy.

Summary

Pierogies with Meat are a delicious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. They are a great source of essential vitamins and minerals, making them a nutritious meal option.

Summary

Pierogies with Meat are a classic dish that is sure to satisfy your cravings for comfort food. With a flavorful meat stuffing encased in a tender dough, these pierogies are a delicious and hearty meal option for any occasion. Enjoy them with your favorite toppings and sides for a truly satisfying dining experience.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a cold winter day and my friend Agnes invited me over for lunch. As soon as I walked into her cozy kitchen, I was greeted by the warm, comforting aroma of pierogies cooking on the stove.

Agnes was a master in the kitchen, and she had learned how to make pierogies with meat from her own grandmother. As she rolled out the dough, filled it with a savory mixture of ground beef, onions, and spices, and sealed it shut with a fork, I watched in awe.

I asked Agnes if she could teach me how to make pierogies with meat, and she happily agreed. She handed me a rolling pin and a ball of dough, and we set to work together. As we chatted and laughed, I learned the secrets of making the perfect pierogi dough - a delicate balance of flour, eggs, water, and just a touch of sour cream.

Next, Agnes showed me how to make the filling. She sautéed onions until they were golden brown, then added the ground beef and a sprinkle of salt and pepper. As the meat cooked, the kitchen filled with a mouthwatering aroma that made my stomach growl.

Once the filling was ready, we began assembling the pierogies. Agnes showed me how to roll out the dough, spoon a dollop of filling onto each circle, and fold it over into a half-moon shape. With a practiced hand, she crimped the edges with a fork, sealing in the delicious meat mixture.

As we boiled the pierogies in a pot of salted water, I could hardly contain my excitement. The kitchen was filled with the delicious smell of cooking dough and savory meat, and I knew that I had found a new favorite recipe.

When the pierogies were cooked, we fried them in a pan with butter until they were golden brown and crispy. Agnes served them with a dollop of sour cream and a sprinkling of fresh herbs, and we sat down to enjoy our delicious creation.

As I bit into my first pierogi, I was transported back to my childhood, when my own grandmother would make these traditional Polish dumplings for special occasions. The tender dough and flavorful meat filling brought back memories of family gatherings and shared meals, and I felt a deep sense of connection to my heritage.

From that day on, I knew that pierogies with meat would become a staple in my own kitchen. I practiced making them every chance I got, refining my technique and experimenting with different fillings and seasonings.

Over the years, I have shared this recipe with friends and family, passing down the tradition of making pierogies with meat from generation to generation. Each time I cook this dish, I am reminded of the bond that food creates between people, and the joy that comes from sharing a delicious meal with loved ones.

Now, as I stand in my own kitchen, rolling out dough and filling it with savory meat, I feel a sense of pride and satisfaction. The recipe for pierogies with meat has become a part of my culinary repertoire, a cherished heirloom that I will pass on to future cooks in my family.

And as I take a bite of a freshly cooked pierogi, savoring the rich flavors and tender texture, I am grateful for the day that I first saw this recipe and embarked on a culinary journey that has brought me so much joy and fulfillment.