Meat Pierogies - Pierogi z Miesem - Ania's Polish Food Recipe #40

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes offer more nutrients, while instant mashed potatoes save time.

Put 1 lb meat into a large pot with 1/2 onion, dried mushrooms, few peppercorns, and 1 teaspoon salt.

Add enough water to cover the meat and cook on medium-high heat for 1 hour.

Remove the meat, onion, and mushrooms from the pot and let cool.

Reserve the stock for later use.

Cut the cooled meat into smaller pieces for easier grinding.

Grind the meat, onion, and dried mushrooms together using a grinder or food processor.

In a frying pan, heat 1 tablespoon of oil and add the other 1/2 chopped onion, cooking for 3-4 minutes until soft.

Combine the cooked onion with the ground meat mixture, adding salt and pepper to taste.

Mix the filling by hand for about 5-7 minutes until elastic, adding 1/2 cup of reserved stock if needed.

Prepare the dough by adding 3 cups of flour and 1 teaspoon of salt to a food processor and mixing briefly.

Slowly add boiling hot water until a dough ball forms, then process for another minute.

Lightly flour a surface and knead the dough until elastic and not sticky.

Cut the dough in half, placing one half in a Ziploc bag to prevent drying out.

Roll out the other half of the dough to about 1-2 millimeters thick.

Use a glass to cut out circles from the dough.

Sprinkle flour on a plate to prevent sticking and keep water nearby to seal the edges of the pierogi.

Flip each dough circle over, add 1 tablespoon of filling, and seal the edges, using water if necessary.

Bring a large pot of salted water to a boil.

Carefully add the pierogi to the boiling water, stirring gently to prevent sticking.

When the pierogi float to the top, cook for an additional minute, then remove them with a slotted spoon.

Spray a serving plate with nonstick spray and place the cooked pierogi on it.

Optionally, fry the pierogi in a little oil for added flavor before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens