Description
This traditional Polish Meat Pierogi recipe features tender cooked beef combined with golden sautéed onions, all wrapped in a soft, eggless dough. These delicious dumplings can be boiled for a soft texture or pan-fried for a crispy finish, making them a versatile dish perfect for using leftover meat.
Ingredients
Dough (Eggless)
- 500g (about 4 cups) all-purpose flour
- 1 cup (250ml) hot water, cooled slightly
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
Filling
- 750g cooked beef or chicken (leftover roast or from broth)
- 2 medium onions (about 300g total)
- 3 tablespoons vegetable oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
Instructions
- Make the Dough: Sift the all-purpose flour into a large mixing bowl. Add the salt and vegetable oil, then pour in the slightly cooled hot water. Stir with a spoon until a shaggy dough forms. Transfer to a work surface and knead the dough for 8 to 10 minutes until it becomes smooth and elastic. Cover the dough with a cloth and let it rest for 30 minutes to relax.
- Make the Filling: Finely chop the onions. Heat vegetable oil in a skillet over medium heat and sauté the onions until they turn golden and fragrant. Meanwhile, chop or grind the cooked beef into small pieces. Combine the cooked meat with the sautéed onions, then season the mixture with salt and ground black pepper to taste. Mix thoroughly.
- Shape the Pierogi: Divide the rested dough into three equal parts. On a floured surface, roll out each portion thinly. Using a round cutter or a glass, cut out circles about 2.5 to 3 inches (6 to 7.5 cm) in diameter. Place a spoonful of the meat filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and pinch the edges to seal tightly, ensuring no filling leaks out during cooking.
- Cook the Pierogi: Bring a large pot of salted water to a boil. Carefully drop the pierogi in batches into the boiling water. Once they float to the surface, continue boiling them for another 3 to 4 minutes to ensure they are cooked through. Remove with a slotted spoon and drain well.
- Optional Pan-Fry: For a crispy finish, melt butter in a skillet over medium heat and fry the boiled pierogi until golden brown and crisped on both sides. Serve warm.
Notes
- You can use either leftover cooked beef or chicken for the filling depending on preference or availability.
- For best texture, roll the dough thin but sturdy enough to hold the filling without tearing.
- The pan-frying step is optional but adds a deliciously crispy texture to the pierogi.
- Leftover pierogi can be refrigerated and reheated by boiling or pan-frying.
- Serve with sour cream or sautéed onions for an authentic Polish touch.
