We all can agree that the Polish pierogi rules! These delicious dumplings are often sauteed in onions and topped with chives or sour cream, and pack a flavorful punch! But one thing that hardcore pierogi lovers dream of is a member of this dumpling dynasty that doesn’t get a lot of play here in the United States: the meat filled pierogi!
This recipe is by no means a quick fix, but it is so much fun and the work involved is totally worth the pay off! The flavors at play are all so simple but effectively used. The marriage of onion, crushed peppercorn, and beef create an amazingly mouthwatering filling. The great thing about them, too, is that they’re easy to freeze and reheat later. Just make sure you let them fully thaw before you saute them! Don’t be afraid to show off after you’re done; we won’t hold it against you!
Savory Spiced Meat Pierogi
(makes about 1-2 dozen pierogi, depending on their size)
- 2 cups unbleached flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup butter, room temperature
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 large egg
- 2 carrots
- 1 white onion
- Cracked pepper
- 3 tablespoons of butter
- 2 large shallots
- To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
- Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.
- Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
- Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or until your filling is finished.
- To make your filling: Season your beef and pork with salt and pepper. Brown the meat in a skillet on medium heat for 10 minutes until the meat is thoroughly cooked. Drain off excess fat.
- While the meat is cooking, peel and dice your carrots and your onion.
- In a food processor, combine the seasoned meat, diced carrots, diced onion, and your egg. Mix for 1 minute until the mixture is pulverized.
- Add any additional salt and pepper for flavor.
- To fill the pierogi: Separate half the dough and roll it out until it is 1/8″ thick. Use a 2″ round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.
- Place 2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork. At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight.
- To finish the pierogi: Fill a large pot with water and set to boil.
- Once water is boiling, add in 10 pierogi at a time. Boil until the pierogi float to the surface (about 8 minutes).
- After all of your pierogi are boiled, drain the water and set pierogi aside.
- Peel and dice your remaining shallots.
- Melt your butter in a large skillet on medium heat.
- Saute the shallots in the butter until they begin to brown.
- Add the drained pierogi and cook for about 7 minutes on each side until their outsides are golden and crisp.
- Serve hot and top with sour cream, applesauce, chopped chives, or other condiments.