Pierogies with Meat
Dive into the rich, comforting world of homemade pierogies with meat—a quintessential Eastern European dish that marries tender handmade dough with a savory ground meat filling. Perfectly seasoned with onions, garlic, and black pepper, the meaty filling is enveloped in silky, elastic dough rolled to perfection. Boiled until pillowy soft and then pan-fried to a golden crisp in butter for a delightful texture, these pierogies strike the perfect balance between hearty and indulgent. Whether served with tangy sour cream, sautéed onions, or fresh herbs, this recipe is a true celebration of tradition, flavor, and versatility. Ready in just over an hour, it's an irresistible, crowd-pleasing dish for family dinners or special occasions that showcases the art of comforting, homemade cuisine.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 1 cup Water
- 1 pound Ground beef or pork
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 3 tablespoons Butter
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Make a well in the center of the flour mixture and add the eggs and water. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic. Cover with a clean towel and let rest for 30 minutes.
While the dough rests, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3–4 minutes.
Add the garlic and cook for an additional 1 minute, until fragrant.
Add the ground meat to the skillet and cook, stirring to break it up, until browned and fully cooked. Season with black pepper and 1/2 teaspoon of salt. Remove from heat and let cool slightly.
Divide the rested dough into 4 portions. Roll out one portion at a time to about 1/8-inch thickness.
Use a round cutter (about 3 inches in diameter) to cut circles of dough. Place roughly 1 tablespoon of the meat filling in the center of each circle.
Fold the dough circle in half over the filling, pressing the edges together to seal. Crimp with a fork for extra security. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil. Drop the pierogies in batches into the water and cook until they float to the surface, about 3–4 minutes. Remove with a slotted spoon and set aside.
Heat the remaining 1 tablespoon of vegetable oil and 3 tablespoons of butter in a large frying pan over medium heat.
Add the boiled pierogies in batches and pan-fry until golden brown on both sides, about 2–3 minutes per side.
Serve warm with sour cream, sautéed onions, or fresh herbs as desired.
Nutrition Facts
Calories |
3617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 3083 mg | 134% | |
| Total Carbohydrate | 380.1 g | 138% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 6.3 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 266 mg | 20% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 2086 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
