POLISH MEAT PIEROGI
Meat Pierogi is an absolute staple in Polish cuisine. For the filling, you can use up meat from a broth, or you can use up your leftover turkey, or you could just cook some pork, chicken, or beef for the filling of this pierogi
Provided by Edyta
Time 2h30m
Number Of Ingredients 10
Steps:
- Either cook or rehydrate your meat. See recipe notes for more details. If using meat on the bones, strip it from the bones and slightly shredded. Add to food processor.
- Chop and fry the onions in a tablespoon of butter for about 5-7 minutes until golden brown. Let it cool slightly and add to the food processor.
- Chopp cooked carrots and fresh parsley and add to the food processor, season, and pulse a few times.
- Set your filling aside and prepare the dough.
- If you have a standing mixer, just add flour, warm milk and/or warm water, melted butter, and a pinch of salt to the bowl. Then use the dough hook to mix it until it's well combined. Once combined, continue kneading it for about 6-7 minutes.
- If you don't have a mixer, you can make the dough by combining all the ingredients and kneading it until it no longer sticks to your hand.
- Once your dough is ready, you'll need to let it rest. Cover the bowl with plastic wrap and let it sit for 30 minutes.
- Bring a large pot of salted water to a boil. You'll need it ready once you make your first batch of pierogi.
- If you have a pasta roller extension for your mixer, divide your dough into about 4 or 5 pieces and start rolling them through the pasta maker until it's thin (to about 1/8 of an inch). Make sure to keep your other pieces covered with plastic wrap.
- If you don't have a pasta roller, just use a regular hand roller and roll your dough in batches (again, to about 1/8 of an inch).
- Using a glass, cut out circles, then place a teaspoon or 1.5 tsp of the filing on every circle; press the edges of the dough together and use a fork seal the pierogi edges.
- Place the pierogi that you've made into the boiling water. Turn the heat down to low and cook for about 3 minutes, until they float to the surface.
- Prepare the clean baking sheets. Splash a little oil on each baking sheet, remove the pierogi from the water with a slotted spoon, and place them on your oiled baking sheet. Then shake them a little bit, to ensure that they're covered with oil and not touching each other.
- Continue with the rest of the dough and the filling until you've finished one full of them. When making pierogi, you may end up with excess dough or filing leftover. Don't stress about it.
Nutrition Facts : Calories 378 kcal, Carbohydrate 52 g, Protein 20 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 196 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
POLISH MEAT PIEROGI RECIPE
Authentic Polish meat pierogi recipe.
Provided by Karolina Klesta
Categories Dinner
Time 1h35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 492 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 279 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
POLISH PIEROGI (SAUERKRAUT & MEAT FILLING)
Make and share this Polish Pierogi (Sauerkraut & Meat Filling) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Fry meat to desired doneness and set aside.
- Mix remaining filling ingredients and fry for about five minutes.
- Combine mixture with meat and refrigerate until ready to assemble pierogi.
- Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
- Twist off workable portions of dough and roll out very thin on a floured surface.
- Using a glass with a thin lip and a diameter of about 3.
- 5 inches, dip lip of glass in flour and cut circles out of the dough.
- Place about 2 tsp filling in the center of each dough circle.
- Moisten outer edges with water and fold dough over to close.
- Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
- Cook 12 pierogi at a time, reducing heat to a gentle boil; boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
- Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
- Repeat with remaining pierogi.
- At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.
Nutrition Facts : Calories 402.4, Fat 14.8, SaturatedFat 4.8, Cholesterol 65.8, Sodium 1005.8, Carbohydrate 53.3, Fiber 4.3, Sugar 2.7, Protein 13.4
More about "polish meat pierogi with beef poultry recipes"
VIDEO RECIPE: REAL POLISH MEAT PIEROGI - POLISH YOUR KITCHEN
From polishyourkitchen.com
POLISH MEAT PIEROGI - COLD WEATHER COMFORT
From coldweathercomfort.com
MEAT PIEROGI - EVERYDAY DELICIOUS
From everyday-delicious.com
MEAT PIEROGI RECIPE - THE WORLD RECIPE
From theworldrecipe.com
REAL POLISH MEAT PIEROGI - RECIPE VIDEO BY POLISH YOUR KITCHEN
From youtube.com
EASY POLISH MEAT PIEROGI RECIPE - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
21 PIEROGI AND GROUND BEEF RECIPES - SELECTED RECIPES
From selectedrecipe.com
MEAT & POTATO CASSEROLE RECIPE - INTELLIGENTDOMESTICATIONS.COM
From intelligentdomestications.com
PIEROGI WITH MEAT FILLING RECIPE - ORIGINAL POLISH RECIPES
From tastingpoland.com
REAL POLISH MEAT-FILLED PIEROGI {PIEROGI Z MIęSEM}
From polishyourkitchen.com
PIEROGI AND NALESNIKI MEAT FILLING RECIPE - THE SPRUCE EATS
From thespruceeats.com
POLISH MEAT PIEROGI WITH BEEF & POULTRY | RECIPE CART
From getrecipecart.com
POLISH FOOD — CJ CORKI
From cjcorki.com
POLISH MEAT PIEROGI WITH BEEF & POULTRY - POLONIST
From polonist.com
POLISH RECIPES | POLISH COOK
From polish-cook.jimdosite.com
15 BEEF PIEROGI RECIPE - SELECTED RECIPES
From selectedrecipe.com
'YOU COOK WITH LOVE AND IT SHOWS': POLONEZ'S FINAL DAYS BRING TEARS ...
From news.yahoo.com
POLISH MEAT PIEROGI WITH BEEF POULTRY RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love