Pierogi z mięsem
Meat dumplings
Pierogi z mięsem: Polish dumplings with cooked pork and beef filling and fried onion
PolishPierogi z mięsem are the thrifty heart of Polish cooking: the meat left from Sunday rosół or a pot roast is minced with fried onion and folded into soft dough. In Lublin and Podlasie families make a hundred at once for Christmas week or a name day and freeze the rest, and milk bars serve them topped with onion fried in butter or crisp skwarki. This version uses pork shoulder and beef, cooked first, then minced. A common mistake is a dry, crumbly filling; moisten it with a few spoons of broth so it holds together. Chef's tip: pinch the edges twice, once to seal and once to crimp, and the pierogi won't burst in the pot.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the filling
- 14 oz pork shoulderin large pieces
- 10 ½ oz stewing beefin large pieces
- 1.5 litres water
- 2 bay leaf
- 1 carrot
- 2 onionsfinely chopped
- ⅔ oz lard or butter
- 1 tsp dried marjoram
- 1 ½ tsp salt
- ¾ tsp black pepper
For the dough
- 1 ⅛ lb plain flourplus extra for rolling
- 1 cup warm water
- 2 tbsp sunflower oil
- ½ tsp salt
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Method
0/7 doneStep 1: Put 14 oz pork shoulder, 10 ½ oz stewing beef, 2 bay leaf, 4 allspice berries and 1 carrot in a pan with 1.5 litres water, bring to the boil, skim, and simmer covered for about 1½ hours until the meat falls apart. Keep 100 ml of the broth.
90 minStep 2: Fry 2 onions in ⅔ oz lard or butter over a medium heat for 8 minutes until golden.
8 minStep 3: Mince the drained meat with the onion (or chop very finely), then season with 1 tsp dried marjoram, 1 ½ tsp salt and ¾ tsp black pepper and add 3–5 tbsp of the broth until moist and holding together. Cool.
10 minStep 4: Mix 1 ⅛ lb plain flour, ½ tsp salt, 2 tbsp sunflower oil and 1 cup warm water and knead for 8–10 minutes until smooth and soft. Cover and rest 20 minutes.
15 minStep 5: Roll the dough thinly (2 mm), cut 7 cm circles, put a heaped teaspoon of filling on each, fold and pinch the edges firmly, then crimp them.
30 minStep 6: Cook in batches in a large pan of salted boiling water: once they float, simmer 2–3 minutes until the dough is tender. Lift out with a slotted spoon.
15 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 30 g
- Carbs
- 62 g
- Fat
- 21 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pierogi z mięsem take?
- About 150 minutes in total: 60 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
- What can I use instead of onions?
- 2 shallots per onion.
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