Meat Pierogi
Meat pierogies are traditional Polish dumplings made from thin dough and filled with seasoned cooked meat like beef, pork, or chicken. Sometimes, chopped vegetables like onions, carrots mushrooms or cabbage are added for extra flavor. They are boiled until they float, showing they’re ready. Served warm, they highlight the savory filling. Common toppings include melted butter, fried onions, or sour cream, which enhance the taste. Often made with leftover meat, these pierogies are a comforting staple in Polish cooking. They freeze well, making them a convenient, tasty meal for busy days.
MEAT PIEROGI RECIPE
By Zosia Culinary Adventures | Date: September 10, 2025
Preparation Time: 2 hours
Cook Time: 5 minutes
Yield: 80 pierogies
Ingredients: to make the dough
1 kg all purpose flour
2 cups warm water (at least temp. 50°- 60°C)
1 large egg or 2 small eggs
Instructions: to prepare the dough:
Sieve flour and make a well in the middle of flour.
Add an egg and gradually keep adding water. The warmer the water the more elastic your dough will become.This method is the simplest, as it involves mixing all the ingredients together with a utensil, usually a spoon, fork or spatula, using a circular motion on the top of table counter.
Once all ingredients are combined, work the dough until is smooth. Add more warm water
Let the dough to rest for 30 minutes well covered with linen baking cloth or ziploc bag.
Divide the dough into four pieces. Take the first piece and carefully spread it out on a floured table surface, ensuring it doesn't stick. Meanwhile, keep the remaining dough pieces tightly wrapped in plastic or a clean cloth to prevent them from drying out while you work.
Use the rolling pin to gently roll the dough into 2 millimeter thickness. Then, take a round cookie cutter that measures about 3 inches (7.5 cm) in diameter—or alternatively, use a glass of similar size—and press it firmly into the dough to cut out perfect circles. Be sure to place the cutter as close together as possible to minimize waste. Collect any leftover scraps and set them aside underneath your mixing bowl so you can easily gather and re-roll them later.
Make sure to keep all remaining pieces of dough well covered or under the bowl to prevent them from drying.
Ingredients to make meat filling:
1/4 cup beef broth, if needed
1 celery rib, diced
2 large onion, finely diced
2 garlic cloves, minced
2 small carrots, diced
50 g celery root, diced
2 tablespoons dried mushroom, pre-soaked overnight
3 cremini mushrooms, sliced
1 parsley stem, chopped
2 slices sourdough bread or rye bread
2 tablespoons olive oil
pepper and salt to taste
Garnish Ingredients: caramelized onion and fresh chopped parsley
Instructions to prepare the meat filling:
Lightly oil the sauce pan and heat it up until it is thoroughly hot. Add all the ground beef to the pan and cook it until it becomes lightly browned, stirring frequently to ensure even cooking. Season the meat with salt and pepper.
Add to the browned beef the diced onion, celery rib and roots, carrots, mushrooms, and minced garlic. Sauté gently over medium heat until all the ingredients become tender and aromatic, releasing their rich flavors. Set aside for 10 minutes to cool down.
Prepare the meat grinder. I personally prefer using a manual hand grinder rather than an electric one, as it connects me more deeply to the bygone days when people relied on their own hands instead of modern electric devices. However, the choice is entirely yours depending on convenience and preference.
Grind the meat mixture thoroughly, ensuring all ingredients are well combined, and towards the end, add in all the parsley and bread. If you find that the meat texture is too dry, gently add 1/4 cup of beef broth to achieve the desired consistency. Season the mixture carefully with salt and pepper according to your taste. The final blend should be pliable and easy to work with, but avoid making it too runny or too dry.
Assembling Meat Pierogi:
Use a 3-inch round cookie cutter to cut circles from the dough placed close together. Place approximately 1 heaping round teaspoon of your meat filling carefully in the center of each prepared pierogi circle before proceeding to shape them. Keep cut-outs covered before sealing to avoid drying out.
To shape pierogi, pull the 2 edges together and pinch tightly to seal. Use a water spray for edges if they seem a bit dry.
To ensure a tight seal, use a braid finish by folding the edge inwards, lightly pressing it with your thumb.
Boil water with salt. Cook pierogi until tender, about 2 minutes when they float. Remove carefully to a platter, adding butter between layers to prevent sticking. Avoid overcooking.
Enjoy pierogi with caramelized onions for rich flavor, or with melted butter.
If you wish to freeze them, carefully place the items on a small floured cutting board, allowing them enough space so they do not touch each other. Leave them there until they are completely frozen and feel firm and hard to the touch. Once thoroughly frozen, gently transfer them into Ziploc bags that are clearly labeled with the contents and date for easy identification and organized storage in your freezer.
