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This recipe for delicious Polish Meat Pierogi is very simple to make! These Pierogi with meat are one of my favorite meals to make on weekends! Learn how to make the best Polish pierogi with meat filling, following my simple step by step guide!
Difficulty
Difficult
Prep time
40 min
Cooking time
5 min
Total time
45 min
Servings
30 Pierogi
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Why i love these Polish Meat Pierogi?
Pierogi with meat filling are not only a staple of Polish cuisine but also a personal my favorite. Each pierogi is a pocket of joy, with a perfectly seasoned meat filling wrapped in a soft, dough. The experience of cooking these meat-filled pierogi is very rewarding.
Whether you prefer a beef pierogi or a pork pierogies, these delicious dumplings are filled with a savory meat that will definitely be loved by your whole family. Perfect for any meal, our Polish pierogi meat filling recipe is a family favorite for a delicious weekend meal. You can also make the filling out of the meat and vegetables form Polish Rosół – blending everything together (This is a bread idea to use the leftovers from the soup and make a new tasty dish!)
Making the Best Polish Pierogi with Meat – Tips and Tricks
For those looking to master the meat pierogi recipe, the secret is in the dough and filling. The dough should be rolled out evenly for uniform cooking, and the meat pierogi filling should be flavored with onions and seasoned well. If beef isn’t your preference, you can easily substitute it with the same amount of pork for pork pierogi or even chicken!
When you’re forming your pierogies, meat should be closed securely in the dough to ensure none of that flavor escapes during boiling. For those who love variety, feel free to experiment with different pierogi fillings meat recipes to find your family’s favorite combo. I also highly recommend making these Classic Polish Pierogi Ruskie.
How to Store Meat Pierogi?
If you’re lucky enough to have leftovers or you’re planning to make a big batch, these pierogi freeze very well. Just remember, when storing meat filled pierogi, they should be spread out on a baking sheet to freeze individually before transferring to a container, preventing them from sticking together. I recommend brushing them with oil or melted butter to prevent sticking.
You can also freeze raw pierogi. Dust the with flour and spread on a baking tray with baking paper. Place into the freezer for about 2 hours. Than transfer into ziplocks and place them back into the freezer. They last up to 4 months!
To reheat frozen cooked pierogi, brig water to a gentle simmer and drop in your frozen pierogi. Boil for around 1 – 2 minutes, or until they are hot inside. For frozen raw pierogi simmer them for about 4 minutes, or until they float to the top + 1 minute.
Polish Meat Pierogi
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5 from 2 reviews
- Author: Laura
- Total Time: 45 minutes
- Yield: 30 Pierogi 1x
Description
This recipe for Polish Meat Pierogi is very simple to make! These Pierogi with meat are one of my favorite meals to make on weekends! Learn how to make the best Polish pierogi with meat filling!
Ingredients
Units Scale
For the Dough
- 2 cups All-purpose flour (+ for dusting)
- 1/2 teaspoon Salt
- 4 tablespoons Vegetable oil
- 3/4 cup Boiling water
For the Filling
- 500 gram Cooked and minced beef or pork
- 1 large Onion (chopped and sautéed )
- Salt and pepper
For serving
- Sautéed onions
- Butter
Instructions
- Make the Dough: In a large mixing bowl, sift the flour and salt. Add the oil and boiling water, stirring with a spoon until the mixture starts coming together. When cool enough to handle, knead on a floured surface until you have a smooth, pliable dough. Wrap in cling film and let it rest for 30 minutes.
- Prepare the Filling: Combine the minced meat with the sautéed onions. Season well with salt, pepper, and any optional herbs you’re using. Mix until thoroughly combined.
- Roll and Cut the Dough: Divide the dough into three parts, keeping unused portions covered. Roll out one part to about 1/16 inch thick on a floured surface. Using a round cutter or a glass, cut out circles approximately 2.5 inches in diameter.
- Form the Pierogi: Place a generous teaspoon of filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, and press the edges firmly to seal, crimping with your fingers or a fork.
- Cook the Pierogi: Bring a large pot of salted water to a rolling boil. Cook the pierogi in batches, careful not to overcrowd the pot, for 3-4 minutes or until they float to the surface.
- Serve: Serve hot, drizzled with melted butter or topped with sautéed onions and a sprinkle of fresh chives.
Notes
Tips:
• Dough Consistency: The dough should be soft but not sticky. If it’s too dry, add a bit more water. If it’s too wet, add more flour.
• Filling Variation: You can enrich the filling with sautéed mushrooms or mix the meat with a bit of sauerkraut for additional flavor.
• Freezing: Uncooked pierogi freeze well. Lay them on a tray in the freezer, then once frozen, transfer to a bag or container. Boil from frozen when ready to eat.
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Polish
Nutrition Information
Per 1 Serving:
Calories:84,Carbs:6g,Fat:3g,Protein:5g
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
FAQ
How thick should I roll the dough for the pierogi?
Aim for about 1/16 inch thick. This ensures the dough is not too thick after boiling, yet durable enough to hold the filling.
Can I make the pierogi meat filling with chicken?
Of course! Chicken can be a lighter alternative to beef or pork in your meat pierogi recipe.
Is it possible to bake the pierogi instead of boiling?
Yes, pierogi can be baked for a different texture. Simply brush them with butter and bake until golden.
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Loved!
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