| Prep: 30 mins | Cook: 1 hr | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 15g | 5g | 40g |
| sugars | fibre | protein | salt |
| 3g | 2g | 13g | 0.8g |
Why I Love Polish Pierogi with Meat
If there’s one thing I’ve established with a firm foot in my culinary journey, it’s that food transcends the limitations of language and geography. In my quest to breathe life into traditional recipes mixed with a healthy dash of innovation, I stumbled upon a marvelous Polish dish that I’m excited to share with you – Pierogi with Meat. It is an incredible blend of simplistic basics with the heartiness of a well-cooked meal.
Dough and Filling: A Match Made in Heaven
The simple ingredients of Pierogi with Meat serve as the building blocks of this masterpiece. A silky smooth dough holds within it a hearty meat filling that makes the dish whole. This loving contrast is what lends it an air of nostalgia, reminiscent of the homely dinner setting from my childhood where my Italian grandfather would honk out joyous tunes on his harmonica.
Chef Wolfgang Puck once remarked that it’s the simple combination of ingredients that creates a masterpiece. I agree with him. In the case of Pierogi with Meat, it’s the synergy between the soft dough and the succulent filling that gives it its delightful flavor.
Great Combinations: More Than Just a Pierogi
Pierogi with Meat, a mouth-watering treat in its own right, pairs excellently with a fresh cucumber salad or a dollop of sour cream, emulating the exquisite symphony of undisguised flavors characteristic of wholesome home cooking. Similar to ravioli, a dish from my family’s native Italy that marries rich filling and delicate pasta, the doughy pockets of Pierogi are filling, comforting, and immensely satisfying.
What sets this recipe apart is its adaptability. It magnificently absorbs the character of the company it keeps, making it an excellent choice for side or main dishes. From family meals to your next gathering with friends, you can depend on this recipe to bring heartiness and a comforting sense of familiarity to your table.
There is truly a remarkable joy in recreating a traditional dish in your way, basking in the coziness and warmth of delicious food. As a passionate chef, I enjoy the thrill of sharing this joy with you. I look forward to hearing about your experiences recreating this dish, watching it amalgamate beautifully with your personal culinary journey.
What You’ll Need
- For the dough:
- 4 cups of all-purpose flour
- 1 cup warm water
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 2 large eggs
- For the filling:
- 1 pound ground pork
- 1 large onion, finely chopped
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For cooking and serving:
- 1/2 stick of butter
- Sour cream
Method
Step One
Begin by making the dough. Combine the 4 cups of all-purpose flour, 1/2 teaspoon of salt, 1/4 cup of vegetable oil, 2 large eggs and 1 cup of warm water in a large mixing bowl. Stir the mixture until it comes together to form a dough. Knead the dough lightly on a floured surface until it becomes smooth. Cover the dough and let it rest for approximately 30 minutes.
Step Two
While the dough is resting, prepare the meat filling. In a large skillet, melt the 2 tablespoons of butter over medium heat. Add in the finely chopped large onion and cook it until it is soft and translucent. Then add the 1 pound of ground pork to the skillet. Season the pork with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Continuously stir the mixture to ensure the pork is fully cooked and the ingredients are well combined. Once it’s ready, remove the filling from heat, and set it aside to cool.
Step Three
Once you’ve finished preparing the filling and the dough is rested, roll out the dough on a floured surface until it’s about 1/8 inch thick. Using a round cookie cutter or a glass, cut out circles from the dough.
Step Four
Take each dough circle and place a spoonful of the meat filling in the center. Fold the dough over the filling to form a half-circle shape. Press the edges together to seal the pierogi. Repeat this process until all the dough and filling are used.
Step Five
Bring a large pot of salted water to a boil. Place the pierogi in the boiling water in batches – they should not overlap – and boil them for about 3-5 minutes, or until they float to the surface. Once they’re ready, remove them with a slotted spoon.
Step Six
In a large skillet, melt the 1/2 stick of butter over medium heat. Add the boiled pierogi and fry them until they become golden brown on both sides. Serve the pierogi warm with a side of sour cream.
Enjoy your homemade Pierogi with Meat!
