Cover with a lid and cook on medium heat, again – for 3 to 4 minutes. Serve them immediately. Blend well with a spoon or a spatula. Add fried onion to the meat mass. Add the bacon, and cook until the fat begins to render, and the bacon begins to brown, about 5 minutes. * Percent Daily Values are based on a 2000 calorie diet. If you’re freezing leftovers, wait for them to cool down first. Set aside. Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. Wash 0.5 kg of beef without the bone. You can omit all of the above and just brush them with some melted butter. After that time you can move pierogi into one of those zip-bags that are suitable for freezing. >> Learn more, Copyright © 2019-2020 Polonist, all rights reserved. Perfect for reusing any leftover meat from other dishes. Gradually add more water, until the dough to becomes elastic and soft. I usually don't buy raw vegetables in such situations. Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a … Sprinkle with chopped chives. Consume within 2-3 months. Use a glass to cut out circles. Alternatively, keep them on a plate and just wrap some cling film over them. And let’s be friends on Pinterest! Put in salted water. Cook, until the meat softens. Meat Pierogi aren’t suitable for vegans, vegetarians and those on various elimination diets. Drop a couple of pierogi in. Season to taste with salt and plenty of pepper. If in doubt, refer to the post on how to freeze pierogi. Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes. Remember to label it well, so you know what’s inside and when was it frozen. Add the dumplings in and pour 3 to 4 tablespoons of water into the pan. Add the chopped onion and fry until golden. Add some oil to the frying pan, wait for it to warm up. Prepare vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. Throw the vegetables into the stock with the meat and leave gently cooking on half an hour. Cook, until the meat softens. Because pierogi freeze well, they make quick, satisfying last-minute meals. Although vegetarian dumplings are the most popular in Poland (pierogi ruskie, pierogi z owocami, pierogi z kapustą, pierogi ze szpinakiem), the meat pierogi recipe is just as good to try!Keep on reading to discover my Polish meat pierogi recipe, tips for cooking, and how to choose the perfect meat to make a filling. Meat Pierogi are a Polish-style pockets of dough, filled with beef and sometimes with poultry or pork. From frozen: Fill up a pot with water and bring it to a boil. Try some of my favourites: No. Cookd Pro Theme by Shay Bocks. Throw in the frozen pierogi and continue cooking until the water starts to boil again (that will happen within a few minutes). That’s what makes Polish Pierogi different from Russian Pelmeni, Georgian Chinkali and other meaty dumplings of the East: the meat has been cooked before assembly, it isn’t raw when it goes inside the dough. But there’s a better way: warming them up on a frying pan. Alternatively, add an extra step – frying in butter for a bit. Have a try - does it need more spice? Save this “Meat Pierogi with Beef” recipe to your “POLISH PIEROGI” Pinterest board! Whisk the all-purpose flour and self-rising flour together in a large bowl, and make a well in the … There’s no raw meat inside, so there’s no risk they’ll end up undercooked. Throw this vegetables into stock with meat and leave gently cooking on half an hour. Once cooled, Meat Pierogi can be stored in the refrigerator for up to 3 days. Privacy Policy & Copyright | Site Map | Back to Top, I’m always looking to improve the articles here to help you become an even better Polish cook :). To prevent them from drying up, move the dumplings into a container with a lid. Once served, eat them quickly. What’s great about this recipe is that you don’t have to search for any specialty ingredients to make it. Filled with Polish recipes and stories, Polonist celebrates the wonderful Polish food. Cook until they float to the top (5-6 minutes). For more crispy pierogi, you can add one extra step after boiling. If the filling appears too dry, add a few spoons of water or broth - meat should be sticky. Place dumplings on top, make sure they don’t touch. Don’t leave them on the table for more than 3 hours. While you’re here, why not follow the Polonist on YouTube? Place a spoonful of meat filling in the middle. Serve pierogi, topping them with melted butter and fried onion/kiełbasa pieces. Continue forming until all pierogi are assembled. Pour in a few spoonfuls of hot water. Start by melting one teaspoon of butter. Peel and chop the onion finely. 10 minutes should be enough. Ahh..pierogi. But before you scroll, there’s important stuff to know below. Season well with salt and pepper. Cook, stirring to break up the meat, until it’s no longer pink, about 5 minutes. Everything should be easily accessible, wherever you live. Grind the meat in a meat grinder, or use a food processor/blender instead. Pierogi can be steamed instead of boiling. Melt 2 tablespoons of butter on a frying pan, drop in kiełbasa and onions, let them fry until golden. You shouldn’t have to go out and search for any speciality ingredients for this recipe. Taste. While the meat is being cooked with vegetables peel the onion and cut it into cubes. To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add … Fold dough over filling. Delicious pockets of dough, filled with meat and... love. This post is missing information that I need. For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. Everything should be available in any well-stocked grocery store. Who doesn’t love them? Combine ingredients … Follow the steps below or pick an alternative. That way they get nice and crispy. Press edges together. Go on, you don’t have any excuse! Drain the meat in a fine-mesh sieve if necessary, then transfer to a bowl. After that time, lift the lid and flip the pierogi onto the other side. Cover with a lid and cook on medium heat, again – for 3 to 4 minutes. Are you ready to try different fillings? Yes, these Meat Pierogi are freezer-friendly. Here at Polonist I’m spreading the love for the wonderful Polish food. Add the dumplings in and pour 3 to 4 tablespoons of water into the pan. Prepare a tray that would fit into your freezer (in my case a small cutting board works well), grease it lightly with some cooking oil. To assemble and cook: 1 Line 2 baking sheets with parchment and dust with flour If you follow a gluten-free diet, try replacing the dough with this Gluten-free Pierogi Dough recipe. Bring a pot water to a boil, salt it. Wait for the excess water to evaporate and let the dumplings … Knead flour and water together. These favour-packed dumplings are often made with the meat that’s leftover from brewing a Rosół soup. In this recipe, pierogi are topped with caramelized onions, fried chopped kiełbasa and sprinkled with chives. Prepare a clean work surface. After that time, lift the lid and flip the pierogi onto the other side. Cook, until the meat softens. . Wait for the excess water to evaporate and let the dumplings fry for a bit longer, let them turn golden. That way the outer shell will become crispy. Place in the freezer for 2 hours. For more suggestions, refer back to the post on how to cook pierogi.