Babcia's Pierogi: Polish Dumplings filled with Meat
Traditional polish Pierogi filled with meat. A recipe with soul passed down from generation to generation.
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.