Real Polish Meat-filled Pierogi {Pierogi z Mięsem}

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Real Polish Meat-filled Pierogi {Pierogi z Mięsem}

Today’s post is by my daughter Hanna, age 11.

Pierogi are a Polish tradition for Christmas (Wigilia) but we like to eat them year-round. There are different varieties of pierogi. My personal favorites are meat-filled pierogi (mięsne) and potato + cheese pierogi (ruskie). Some of the other fillings are sauerkraut + mushroom and even fruit (strawberries, blueberries, etc.)!

The ones that I love to make (and eat) the most, are the meat ones. It can be fun to shape the meat into little balls or ovals. I remember making pierogi with my mom ever since I was little. I wasn’t good at it at first, but once I started doing it more, I got a lot better at shaping them. I love to take the excess dough and make fun shapes out of it. Sometimes if I was lucky, a piece of dough snuck into my mouth.

The dough plays a very important role, obviously! It covers the entire thing and keeps the filling inside! Another important part is the boiling. Even though a simple step, it is a very important one too. Let your water heat up, and when it starts to boil slightly, add salt and about a spoonful of oil. When you think you have made enough pierogi, (see my mom’s recipe below) put them into the water once at a boil. Be sure to stir lightly after putting in, to ensure that they don’t stick together. After they all float to the top, take them out to cool. Once cooled, but still warm, butter up a pan and fry them until golden on both sides. Finally, serve.

And now my favorite part, eating the pierogi!

Smacznego!

Hanna

Real Polish Meat pierogi 

Real Polish Meat-filled pierogi Real Polish Meat-filled pierogi 

Meat Pierogi {Pierogi z Mięsem}

  • Yields: 100 dumplings
  • Prep Time: 1.5 hours
  • Cook Time: 5 minutes

Ingredients

  • FILLING:
  • 4 lbs / 2 kg of beef chuck and pork roast
  • Salt and papper
  • Garlic powder
  • 2 c / 500 ml of broth from cooking meat (or beef broth)
  • 1 large onion
  • 2 tbsp + 4 tbsp of butter
  • 1 tsp of salt
  • 1 ¼ tsp of freshly ground pepper
  • 1 tbsp of marjoram
  • 3 garlic cloves
  • DOUGH:
  • 6 c / 750 g of all-purpose flour
  • 2 eggs
  • 2 tsp of salt
  • 2 ½ c / 600 ml of warm water

Instructions

  1. Wash and dry meat. Sprinkle lightly with salt, pepper, and garlic powder. Cook in 350°F / 180°C oven until cooked through. Take out and set aside to cool, remembering to reserve broth from cooking.

  2. In the meantime, chop the onion and sauté in 2 tablespoons of butter.

  3. Once meat cools, cube and put through a meat grinder with the smallest grinding plate.

  4. To ground meat, add broth from roasting (about 2 cups; if not enough broth was produced, add water or boxed broth), sautéed onion, melted butter (4 tablespoons), salt, pepper, marjoram, and minced garlic.

  5. Mix well. Taste. Add salt, if needed. Set aside.

  6. To make dough, add whisked eggs and salt to flour. Start adding water and combining to form dough. Knead until smooth (about 3 minutes).

  7. Put a large pot full of salted water on to boil. Add a splash of oil, to prevent sticking.

  8. In batches, roll out dough to about ⅛ of an inch / 2 millimeter thickness. With a glass, cut out circles. Fill each circle with about a 1 ½ teaspoons of filling (or more if you'd like), close each dumpling and press edges with a fork to seal.

  9. Drop into boiling water, turn heat down to low and, with a spoon, lightly stir off the bottom, to prevent sticking. Water should only be slightly simmering (not rolling boil). When all pierogi float to the top, they are done. Remove from pot and spread on a large surface to cool (not touching), or serve topped with sautéed onion.

Notes

To reheat, place in a pan with a bit of butter and slowly brown on both sides.

Serve and enjoy!

This video shows how my mom makes them. She’s really good at it.

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31 Comments

  1. Great job, Hanna! Pierogi is also very popular in Pittsburgh. I grew up eating them at street fairs that my grandparents would take me to. Kadence also shares my love of Pierogi. I guess we should try to make our own. Thanks for sharing! Miss you and your sweet Mom❤

    1. Thanks Christi!! Hanna is now a pro at making pierogi and a much better writer than me 😁 Let us know how your pierogi turn out! Anna

      1. Thanks Stephen! My cutter is 3 inches in diameter, you can find a link to where I bought it in the MY FAVORITE THINGS section, off the top menu. I use the one with a wooden handle.

  2. My great aunt use to make meat pieorgi with a hard not crumbly meat stuffing . After boiling them she would mix half with a salt pork sauce and the other half in a milk onion sauté. They were in unbelievable.

    Bob

  3. Anna what cut of beef would I use? pot roast ?
    Also I had meat and mushroom pierogi in Warsaw at a restaurant called Zapiecek . We loved them so much. Would this recipe be similar?

    1. Any cut will do, really, pot roast, even brisket. I imagine the recipe may be similar, just try adding some sautéed button mushrooms or wild mushrooms (see recipe for pierogi with sauerkraut and mushrooms to see how to handle those). Good luck!

  4. Hi! I found your recipe and it worked like a charm for me! I remember once having pork and sauerkraut pierogies while on vacation long long ago, and they were so good! and have haunted me ever since, and all the packaged stuff never measured up. Today, making your recipe (though I substituted the cooking the meat part for some leftover Chinese roast pork) was the closest I’ve ever come to reliving those pierogy dreams, so thank you for sharing this recipe!

  5. My God. You are my new best friend!
    I’m Polish living in CA. I never learned how to cook well from my mother and it’s always been a little embarrassing. For the first time ever I found recipes that were as good as hers. Thank you.

  6. My grandma used to make cheese pierogi and after they were boiled fry them in butter and top with. Sour cream that she would sweeten with sugar. I don’t remember what cheese she used and would like to make them. I also don’t remember if she mixed the cheese with anything. Help. I will forever be your friend.

    1. I’m pretty sure she used a cheese called “twaróg”, it’s a cheese similar to ricotta, often called “farmer’s cheese” in the US. I have a recipe for both sweet cheese pierogi and home-made twaróg. Go to RECIPE INDEX at the top menu, and look in the PIEROGI & DUMPLINGS section. Good luck!

  7. I’ve made pierogi before but often had a bit of problem handling the dough so I was eager to try your recipe. I mixed it like you did in the video with my KitchenAid and let it rest. Much to my dismay, it was way too soft and sticky and I couldn’t do anything with it. I even tried to knead more flour in but it was a lost cause and ended up in the garbage can. I just rechecked your recipe to make sure I used the correct amount of flour and water. What did I do wrong? Thanks for the help. P.S. I ended up using my Polish mother’s recipe which is 1 3/4 c. flour, 2 eggs and 1/4 c. water.

    1. Hi Patricia, not sure what could’ve gone wrong… but clearly there was too much moisture. I need to work on this recipe but give measurements in weight, I think it will be more accurate.

  8. Hi, where can I find a bowl with lid like yours in the beginning of the meat pierogies recipe thanks love your videos John

  9. Although I used a different dough recipe (my favorite), this recipe/technique/guidance for the meat filling was perfect. I’d struggled in the past to make a good meat filing, but this one did it, and I’ll do it now, time and time again. Thanks, it’s prefect–just like eating them in Poland!

  10. Anno czy na pewno w Twoim polskim domu tak robiło sie pierogi z mięsem ? Ja arkana sztuki kulinarnej posiadłam od mojej babuni Lwowskiej szefowej kuchni. U nas pierogi robiło się z mięsa z rosołu w którym gotowała się kura i kawałek wołowiny. Mięso mieliło się na średnich oczkach (aby nie było takie rozmazane jak na pasztet ) wraz z warzywami z rosołu (marchewka , pietruszka , seler) . Nie rozumiem po co to masło do masy mięsnej , tłuszcz ze smażonej cebulki i rosół w zupełności wystarczy aby mięsu nadać odpowiedniej konsystencji (by nie było suche ) . Nigdy tez ale to nigdy nie widziałam aby jakakolwiek polska gosposia sklejała pierogi wodą. Ale … To each their own. Pozdrawiam.

    1. Tak, mięsne pierogi robiło się u mnie z mieszanki mięs, w większości wołowego i wieprzowego, mięso z rosołu się zjadało na „drugie” i to co ewentualnie zostało zostało dodane, ale nie były one robione na bazie samego drobiu. Po przemieleniu i dodaniu rosołu farsz jest luźny ale nie mazisty, nie suchy.
      Wprawiona Polska gosposia może nie potrzebuje sobie pomagać wodą przy sklejaniu pierogów, ale jak ktoś się uczy togo „fachu” to myślę, że ta rada mu pomoże.
      Smacznego! 😊

  11. Anna, what flour in the US would be a good substitute for Poznań flour Type 500? A lot of my mother’s family came from Wielkopolska. Thank you very much.

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