Follow the steps below or pick an alternative. Ahh..pierogi. Throw this vegetables into stock with meat and leave gently cooking on half an hour. Place dumplings on top, make sure they don’t touch. >> Learn more, Copyright © 2019-2020 Polonist, all rights reserved. If you’re freezing leftovers, wait for them to cool down first. But before you scroll, there’s important stuff to know below. Perfect for reusing any leftover meat from other dishes. Try some of my favourites: No. Add the chopped onion and fry until golden. Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. If the filling appears too dry, add a few spoons of water or broth - meat should be sticky. Throw the vegetables into the stock with the meat and leave gently cooking on half an hour. 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. . After that time you can move pierogi into one of those zip-bags that are suitable for freezing. Are you ready to try different fillings? Continue forming until all pierogi are assembled. Season well with salt and pepper. Sift the flour, make a small well. Once cooled, Meat Pierogi can be stored in the refrigerator for up to 3 days. Cover with a lid and cook on medium heat, again – for 3 to 4 minutes. Mix well. To prevent them from drying up, move the dumplings into a container with a lid. Mix together flour and salt. Pierogi can be steamed instead of boiling. Pour in a few spoonfuls of hot water. Set aside. Add the dumplings in and pour 3 to 4 tablespoons of water into the pan. Go on, you don’t have any excuse! What’s great about this recipe is that you don’t have to search for any specialty ingredients to make it. To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add water or broth), sautéed onion, melted butter (1/2 stick), salt, pepper, marjoram and minced garlic. 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. 1.5 lb (600-700 g) cooked meat, ideally beef, but also poultry, game meat or pork, 1 short link ( 3 oz, 90 g) Polish kiełbasa sausage. Add the dumplings in and pour 3 to 4 tablespoons of water into the pan. In this recipe, pierogi are topped with caramelized onions, fried chopped kiełbasa and sprinkled with chives. 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. Drain the meat in a fine-mesh sieve if necessary, then transfer to a bowl. For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. Consume within 2-3 months. That way the outer shell will become crispy. Alternatively, keep them on a plate and just wrap some cling film over them. That way they get nice and crispy. Save this “Meat Pierogi with Beef” recipe to your “POLISH PIEROGI” Pinterest board! No extra side dishes are needed, Meat Pierogi are very satisfying on their own. Just fry, bake or grill them for a bit. Wash 0.5 kg of beef without the bone. Whisk the all-purpose flour and self-rising flour together in a large bowl, and make a well in the … Prepare a clean work surface. Melt 2 tablespoons of butter on a frying pan, drop in kiełbasa and onions, let them fry until golden. After that time, lift the lid and flip the pierogi onto the other side. While you’re here, why not follow the Polonist on YouTube? Bring a pot water to a boil, salt it. Who doesn’t love them? From chilled: pierogi can be reheated in a microwave, 3 to 4 minutes are usually enough. Meat Pierogi aren’t suitable for vegans, vegetarians and those on various elimination diets. Throw in the frozen pierogi and continue cooking until the water starts to boil again (that will happen within a few minutes). Wait for the excess water to evaporate and let the dumplings fry for a bit longer, let them turn golden. Season to taste with salt and plenty of pepper. Add salt, if needed. Press edges together. For more crispy pierogi, you can add one extra step after boiling. Everything should be easily accessible, wherever you live. Wait for the excess water to evaporate and let the dumplings … For more suggestions, refer back to the post on how to cook pierogi. Prepare vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. If in doubt, refer to the post on how to freeze pierogi. Add some oil to the frying pan, wait for it to warm up. Maybe a light, leafy salad could work. Put in salted water. Remember to label it well, so you know what’s inside and when was it frozen. Reduce the heat. While the meat is being cooked with vegetables peel the onion and cut it into cubes. Once served, eat them quickly. Cover with a lid and cook on medium heat, again – for 3 to 4 minutes. Place in the freezer for 2 hours. Blend well with a spoon or a spatula. Privacy Policy & Copyright | Site Map | Back to Top, I’m always looking to improve the articles here to help you become an even better Polish cook :). Collect the dumplings with a slotted spoon. Add fried onion to the meat mass. Use a glass to cut out circles. To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add … These favour-packed dumplings are often made with the meat that’s leftover from brewing a Rosół soup. In the meantime, chop kiełbasa sausage and 1/2 onion into cubes. Because pierogi freeze well, they make quick, satisfying last-minute meals. Meat Pierogi are a Polish-style pockets of dough, filled with beef and sometimes with poultry or pork.