Polish Meat Pierogi With Beef Poultry Recipes

POLISH MEAT PIEROGI

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.

MEAT PIEROGI

Steps:

• Wash and dry meat. Sprinkle lightly with salt, pepper and garlic powder. Cook in the 350 degree oven until cooked through. Take out, set aside to cool (preserved juices from cooking).
• In the mean time, chop the onion and sauté in butter.
• Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes.
• 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.
• Mix well. Taste. Add salt, if needed. Set aside.
• To make dough, combine all ingredients (I do about half of this recipe at a time, as that's as much my mixer holds). Put a large pot full of salted water on for a boil. Add a splash of oil, to prevent sticking.
• In batches, roll out dough to about 1/8 of an inch thickness. With a glass, cut out circles. 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).
• Drop into boiling water, turn heat down to low and with a spoon lightly stir off the bottom, to prevent sticking. Water should only be slightly simmering (not rolling boil). When all pierogi float to the top, they are done. Remove from pot and place on a large surface to cool (without touching), or serve topped with sautéed onion.
• This recipe makes about a 100 pierogi. They freeze well. Place in a dish in layers, separated with parchment paper. Once frozen, place in a plastic bag. 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. Uncover and sauté until golden brown.

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 MEAT PIEROGI WITH BEEF & POULTRY

Steps:

• If you cooked rosół soup earlier, use the leftover meat - it's perfect for a pierogi filling. A leftover steak or roast meat will work great too.
• Grind the meat in a meat grinder, or use a food processor/blender instead.
• Peel and chop the onion finely. Add some oil to the frying pan, wait for it to warm up. Add the chopped onion and fry until golden.
• Add fried onion to the meat mass. Season well with salt and pepper. Have a try - does it need more spice? If so, add some garlic powder or smoked paprika powder. Blend well with a spoon or a spatula.
• If the filling appears too dry, add a few spoons of water or broth - meat should be sticky.
• Follow the steps below or pick an alternative pierogi dough recipe here.
• Prepare a clean work surface. Sift the flour, make a small well. Pour in a few spoonfuls of hot water.
• Knead flour and water together. Gradually add more water, until the dough to becomes elastic and soft.
• Divide the dough into four parts. Spread one part on the work surface, roll into a thin layer of dough. Use a glass to cut out circles.
• Place a spoonful of meat filling in the middle. Fold dough over filling. Press edges together.
• Continue forming until all pierogi are assembled.
• Bring a pot water to a boil, salt it. Reduce the heat.
• Drop a couple of pierogi in. Cook until they float to the top (5-6 minutes).
• In the meantime, chop kiełbasa sausage and 1/2 onion into cubes. Melt 2 tablespoons of butter on a frying pan, drop in kiełbasa and onions, let them fry until golden.
• Collect the dumplings with a slotted spoon.
• Serve pierogi, topping them with melted butter and fried onion/kiełbasa pieces. Sprinkle with chopped chives.

POLISH PIEROGI (SAUERKRAUT & MEAT FILLING)

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.