Once cooled, Meat Pierogi can be stored in the refrigerator for up to 3 days. Sprinkle with chopped chives. Divide the dough into four parts. Reduce the heat. Delicious pockets of dough, filled with meat and... love. 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. If you follow a gluten-free diet, try replacing the dough with this Gluten-free Pierogi Dough recipe. Knead flour and water together. Have a try - does it need more spice? Place a spoonful of meat filling in the middle. Sift the flour, make a small well. Cover with a lid and cook on medium heat, again – for 3 to 4 minutes. Are you ready to try different fillings? But there’s a better way: warming them up on a frying  pan. In the meantime, chop kiełbasa sausage and 1/2 onion into cubes. You shouldn’t have to go out and search for any speciality ingredients for this recipe. Peel and chop the onion finely. Bring a pot water to a boil, salt it. Just fry, bake or grill them for a bit. Place in the freezer for 2 hours. For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. Once served, eat them quickly. This post contains incorrect information. Throw this vegetables into stock with meat and leave gently cooking on half an hour. Cook, until the meat softens. Wait for the excess water to evaporate and let the dumplings … Set aside. Gradually add more water, until the dough to becomes elastic and soft. Pierogi can be steamed instead of boiling. These favour-packed dumplings are often made with the meat that’s leftover from brewing a Rosół soup. For more crispy pierogi, you can add one extra step after boiling. Season to taste with salt and plenty of pepper. While the meat is being cooked with vegetables peel the onion and cut it into cubes. Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. Mix together flour and salt. Collect the dumplings with a slotted spoon. Ahh..pierogi. Everything should be easily accessible, wherever you live. Remember to label it well, so you know what’s inside and when was it frozen. Cookd Pro Theme by Shay Bocks. Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a … Perfect for reusing any leftover meat from other dishes. But before you scroll, there’s important stuff to know below. To learn more about Polish dumplings in general, check out this Pierogi guide. This post is missing information that I need. Blend well with a spoon or a spatula. After that time, lift the lid and flip the pierogi onto the other side. >> Learn more, Copyright © 2019-2020 Polonist, all rights reserved. Don’t leave them on the table for more than 3 hours. Grind the meat in a meat grinder, or use a food processor/blender instead. 10 minutes should be enough. That way the outer shell will become crispy. Throw the vegetables into the stock with the meat and leave gently cooking on half an hour. Pierogi, boiled dumplings, are very flexible and can be stuffed with a number of savory or sweet fillings, including potato and cheese (below); sauerkraut, cabbage, spiced meats, and even fruits and berries. Meat Pierogi aren’t suitable for vegans, vegetarians and those on various elimination diets. Save this “Meat Pierogi with Beef” recipe to your “POLISH PIEROGI” Pinterest board! Everything should be available in any well-stocked grocery store. That way they get nice and crispy. Alternatively, keep them on a plate and just wrap some cling film over them. To prevent them from drying up, move the dumplings into a container with a lid. 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. Add the dumplings in and pour 3 to 4 tablespoons of water into the pan. There’s no raw meat inside, so there’s no risk they’ll end up undercooked. Yes, these Meat Pierogi are freezer-friendly. Cook, until the meat softens. Drop a couple of pierogi in. Add fried onion to the meat mass. . Add salt, if needed. Start by melting one teaspoon of butter. For more suggestions, refer back to the post on how to cook pierogi. I usually don't buy raw vegetables in such situations. Taste. Wait for the excess water to evaporate and let the dumplings fry for a bit longer, let them turn golden. Filled with Polish recipes and stories, Polonist celebrates the wonderful Polish food.