Polish Meat Pierogi with Beef & Poultry

Step 1

If you cooked rosół soup earlier, use the leftover meat - it's perfect for a pierogi filling. A leftover steak or roast meat will work great too.

Step 2

Grind the meat in a meat grinder, or use a food processor/blender instead.

Step 3

Peel and chop the onion finely. Add some oil to the frying pan, wait for it to warm up. Add the chopped onion and fry until golden.

Step 4

Add fried onion to the meat mass. Season well with salt and pepper. Have a try - does it need more spice? If so, add some garlic powder or smoked paprika powder. Blend well with a spoon or a spatula.

Step 5

If the filling appears too dry, add a few spoons of water or broth - meat should be sticky.

Step 6

Follow the steps below or pick an alternative pierogi dough recipe here.

Step 7

Prepare a clean work surface. Sift the flour, make a small well. Pour in a few spoonfuls of hot water.

Step 8

Knead flour and water together. Gradually add more water, until the dough to becomes elastic and soft.

Step 9

Divide the dough into four parts. Spread one part on the work surface, roll into a thin layer of dough. Use a glass to cut out circles.

Step 10

Place a spoonful of meat filling in the middle. Fold dough over filling. Press edges together.

Step 11

Continue forming until all pierogi are assembled.

Step 12

Bring a pot water to a boil, salt it. Reduce the heat.

Step 13

Drop a couple of pierogi in. Cook until they float to the top (5-6 minutes).

Step 14

In the meantime, chop kiełbasa sausage and 1/2 onion into cubes. Melt 2 tablespoons of butter on a frying pan, drop in kiełbasa and onions, let them fry until golden.

Step 15

Collect the dumplings with a slotted spoon.

Step 16

Serve pierogi, topping them with melted butter and fried onion/kiełbasa pieces. Sprinkle with chopped chives.