Polish Dumplings With Meat Recipes

POLISH MEAT PIEROGI RECIPE

Steps:

• Put flour, egg, oil, and salt into the bowl. Whisk it together with hand or dough hook attachment.
• Start adding the water slowly, letting it incorporate before adding more.
• Whisk until all the ingredients are incorporated and there are no lumps.
• If you use meat from the broth [recommended], grind it. If you use ground meat, fry it with a bit of oil. If it's not soft after frying, grind it again.
• Peel, finely chop and fry the onion with a bit of oil or butter.
• Mix meat with onion, add salt and pepper.
• Add melted butter, oil, or broth until you will get the sticky mixture that will be easy to stuff pierogi with.
• Divide the dough into the 2 or 3 pieces.
• Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8" thickness.
• Use a round cookie cutter to cut the circles from the dough.
• Put the filling (1/2-3 teaspoons) in the center of each circle. The more filling the better, however, you need to be sure it stays inside pierogi. When the filling will get between the dough when sealing, pierogi may fall apart during the cooking.
• Pull the edges of each circle together to form pierogi. Make sure the seal is continuous and intact. You can't leave any free space, as pierogi will fall apart during the cooking. Pinch tightly.
• Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire filling and dough are used.
• Pour the water into the big pot. Add 2 pinches of salt. Boil.
• Gently throw pierogi, one by one into the boiling water.
• When they start floating, wait for a minute and take them out with the slotted spoon.
• Pour the melted butter on top.

POLISH DUMPLINGS WITH MEAT

Steps:

• First, you need to prepare the filling. In the large pot cook together meat, vegetables, parsley, salt, pepper, allspice and bay leaves in hot water for 40-50 minutes or until the meat is soft.
• While the meat cooks you can prepare your dough. Take a large mixing bowl, combine flour and a bit of warm water. Knead the mixture into soft dough. If the dough is sticky add more flour to it. Divide the dough in half.
• After meat and vegetables are ready take them out from the pot and let them cool down. Keep the broth! We might need it for the preparation of the filling!
• Grind the meat and vegetables in a meat mincer. Squeeze the bread roll so it does'nt contain any water, add to the mixture with salt, pepper and marjoram. At this point try the mixture and correct the seasoning. Add raw eggs into the stuffing. Mix all ingredients well.
• Clear a large space on the counter. Prepare: bowl of filling with a tablespoon, dough, additional flour, coffee mug and rolling pin.
• On a floured surface, roll the dough into a thin circle (2mm thick).
• Using a coffee mug cut the circles out of the dough.
• Place 1 tablespoon (or less!) of the filling in the centre of each circle of dough and fold over. Press and seal into half-moon shapes. You can use a little bit of warm water to seal the pierogi. If the dough sticks to your fingertips - put them in a bit of flour.
• Put your dumplings on a floured surface, so they don't stick to the counter. Cover your dumplings (even while making them!) with a clean kitchen cloth, so they don't dry out.
• In the meanwhile peel the onion and cut it into cubes. Fry onion on the frying pan with the addition of butter, until tender.
• Cook the pierogi in a pot of boiling, salted water until they float. After floating cook them for another 3 min then remove them from the water and drain. Melt 2 tablespoons of butter in a saute pan, fry chopped onion until tender, add pierogi to the mixture and sear them for 2 to 3 minutes on each side, or until they are golden brown.