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Meat pierogi | Source: Shutterstock
Meat pierogi | Source: Shutterstock

Sink Your Teeth into This Meat Pierogi Recipe for a Mouth-Watering Taste of Polish Cuisine

Milla Sigaba
Apr 19, 2024
09:00 A.M.
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Indulge in a delicious journey through Polish culinary tradition with this authentic meat pierogi recipe. Combining succulent beef and pork enveloped in a tender dough, these pierogi offer a taste of Poland's cherished Christmas customs right in your kitchen.

Pierogi, the iconic dumpling of Polish cuisine, are not just food; they are a tradition, especially during the festive Christmas season. Among the myriad of fillings possible for these delightful dumplings, the meat-filled variant stands out as a particularly succulent choice.

This meat pierogi recipe offers a mouth-watering combination of flavorful beef and pork nestled within a soft, tender dough, bringing the essence of Polish culinary artistry right into your kitchen. If you're eager to dive into the process of making these tasty treats, keep reading to learn how to perfect your own meat pierogi recipe.

Mastering the Meat Pierogi Recipe

Ingredients:

Meat Filling:

  • 4 lbs (2 kg) of beef chuck and pork roast
  • Salt and pepper to taste
  • Garlic powder
  • 2 cups (500 ml) of broth (preferably from the cooked meat)
  • 1 large onion, finely chopped
  • 6 tbsp of butter, divided
  • 1 tsp of salt
  • 1 ¼ tsp of freshly ground pepper
  • 1 tbsp of marjoram
  • 3 cloves of garlic, minced

Dough:

  • 6 cups (750 g) of all-purpose flour
  • 2 large eggs
  • 2 tsp of salt
  • 2 ½ cups (600 ml) of warm water

Directions:

Prepare the Meat:

  • Begin by seasoning the beef and pork with salt, pepper, and garlic powder.
  • Cook in a preheated oven at 350°F (180°C) until thoroughly cooked. Reserve the broth after cooking.
  • Remove the meat from the oven once cooked and allow it to cool.
  • While the meat cools, sauté the chopped onions in two tablespoons of butter until translucent and golden.
  • Once cooled, cube the meat and pass it through a meat grinder using the finest plate.
  • Combine the ground meat with the reserved broth, sautéed onions, remaining butter (melted), salt, pepper, marjoram, and minced garlic. Mix well to incorporate all flavors.

Dough Making:

  • In a large mixing bowl, whisk eggs with salt.
  • Gradually add flour and warm water, mixing to form a cohesive dough. Knead for about three minutes until smooth.

Forming Pierogi:

  • Roll out the dough to a thickness of about ⅛ inch (2 mm). Use a glass to cut out circles. Place a teaspoon and a half of filling in the center of each circle, fold over, and press the edges with a fork to seal.

Boil Pierogi:

  • Cook the pierogi in a large pot of boiling salted water with a splash of oil to prevent sticking.
  • Once they float to the surface, reduce the heat and simmer gently to ensure they are cooked through.

Pro Tip: The simmering water should be just enough to keep the pierogi moving without a vigorous boil.

This meat pierogi recipe not only brings the flavors of Polish cuisine into your home but also invites you to engage in a cooking experience that's steeped in tradition. Whether you're preparing a festive meal or looking for a comforting homemade dish, these pierogi promise satisfaction.

Ready to expand your culinary horizons further? Dive into another delight with our next article on the steak pizzaiola recipe Inspired by "Everybody Loves Raymond," and continue your tasty explorations!

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