Babcia’s Pierogi: Polish Pierogi filled with Meat

Everyone with polish heritage will agree: there is nothing that can compare to Babcia’s pierogi! 

Pierogi are polish dumplings, traditionally filled with minced meat, sauerkraut, mushrooms or potato and cheese (ruskie pierogi). When we were little our Polish grandmother used to make pierogi each time my siblings, cousins or I visited.

The difference between Pierogi and dumplings from Asia or other countries is, that Polish Pierogi are filled with cooked meat instead of raw meat. Usually, the meat from polish Rosoł soup is used for the filling. The filling is always a little different in every family, often given down from generation to generation.

For cutting the dough and closing the pierogi I like to use a special Pierogi tool that I got from my mom but you can just as easily use a drinking glass for pressing out the circles in the dough and your fingers for closing the dumplings. 

Pierogi can be served cooked or fried with onion and bacon. I honestly never had a bad Pierog in my life but Babcia’s pierogi are still the best! She was kind enough to share the recipe with me and you, so here we go!

Babcia’s Pierogi: Polish Dumplings filled with Meat

Traditional polish Pierogi filled with meat. A recipe with soul passed down from generation to generation.

5 from 1 vote

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Prep Time 1 hour hr 10 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Polish

Servings 25 Pierogi

Ingredients

  

Dough

• 400 g Flour
• 120 ml Warm Water
• 2 tbsp olive oil
• 1 tbsp salt

Filling

• 650 g Cooked Meat Beef, chicken or others preferably from Rosol. You can also add cooked veggies
• 1 Onion
• Salt
• Pepper

Instructions

 

Dough

• Sift the flour onto a clean work surface, make a small well and pour in Oil, salt and half of the warm water. 
• Start kneading and gradually add the rest of the water until the Dough becomes smooth and elastic. Set aside.

Filling

• If you cooked Rosoł soup earlier, you can use the leftover meat and veggies! It’s perfect for Pierogi. Other leftover or cooked meat works too.
• Grind meat and veggies in Meatgrinder or a food processor. 
• Chop onion into small pieces and fry in a big frying pan until golden. 
• Add Meat into the frying pan and fry for about 3-5 minutes on medium heat. Season with Salt and Pepper. If the filling is too dry you can put in a little bit of water. 

Assembly

• Part dough into four parts, roll one part out and press circles into the dough. You can use a glass or a special Pierogi tool for that. 
• Put a teaspoon full of filling into each dough circle, close it in half and press the edges thoroughly together. 
• Boil salted water and Pierogi. They are done when they float to the surface. 
• If you want you can fry them in a pan with some onion and bacon or just eat them boiled. Serve with dip if desired.

Keyword Dinner, Grandma’s food, Lunch, Pierogi, Polish, Soulfood, Tradition