Pierogi are traditional polish dumplings – very delicious and various. The dish was cooked in my family at least once a month although it takes long to prepare it. Personally my favorite filling is with cream cheese, potatoes and onion. Pierogi are usually served with melted butter with onion or bacon bits or melted butter with sugar (pierogi can be served as a desert with strawberries or blueberries). Those once which I would like to introduce to you are with meat, as my boyfriend it is not such big fan of vegetarian dishes. So here they are: Pierogi with meat.
Polish dumplings with meat
First you need to prepare the filling. In order to do that you need to cook beef until the meat softens in salted water.
Add vegetables to the broth, before peel and cut them into small pieces. Cook the broth for another half an hour.
In the meanwhile peel onion and cut it into cubes. Fry onion on the frying pan with the addition of butter, until tender.
Grind the meat and vegetables in meat mincer. Break two raw eggs into it. Add salt, pepper and onion to the mixture. At this point the filling is ready.
Take a large mixing bowl, combine flour, 1 teaspoon salt and a bit of warm water. Knead the mixture into soft dough. Divide the dough in half.
On a floured surface, roll the dough into a thin circle (2mm thick).
Using a coffee mug cut the circles out of the dough.
Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes (like shown on the picture). You can use a little warm water to seal the pierogi.
Cook the pierogi in a pot of boiling, salted water, until they float. After floating cook them for another 3 min then remove them from the water and drain. Melt 2 tablespoons of butter in a saute pan, fry chopped onion until tender, add pierogi to the mixture and sear them for 2 to 3 minutes on each side, or until they are golden brown.