Authentic Polish Meat Pierogi

Name: Authentic Polish Meat Pierogi
Ingredients: 3 Šálka flour; 1 ČL salt; 1 egg; 1.3 Šálka water; pork; beef; chicken; duck meat; carrot; parsley root; celery root; 3 strúčiky garlic; broth; 0.5 PL dried marjoram; 1 ČL ground black pepper; 1 onion; butter; oil

#pierogi#meat filling#dough#Polish cuisine#cooking

Discover the rich flavors of traditional Polish meat pierogi made with a blend of pork, beef, and optional poultry, combined with aromatic root vegetables and herbs, all wrapped in a tender homemade dough. This recipe guides you through making the dough, preparing the savory filling, and cooking the perfect dumplings, with tips for freezing and reheating to enjoy anytime.

Ingredients extracted via AI

Ingredients

3 Šálka flour1 ČL salt1 egg1.3 Šálka waterporkbeefchickenduck meatcarrotparsley rootcelery root3 strúčiky garlicbroth0.5 PL dried marjoram1 ČL ground black pepper1 onionbutteroil

Procedure generated via AI

In a bowl, combine the flour with 1 teaspoon of salt and add a whole egg.
Gradually mix in 1 and 1/3 cups of warm water using a mixer with a dough hook attachment until a dough forms.
Let the dough rest, and if it becomes sticky when rolling out, sprinkle some extra flour to prevent sticking.
Prepare the meat filling by combining pre-cooked pork and beef. Optionally, you can add chicken, duck, or turkey to suit your taste.
Using the finest grinder plate, grind all filling ingredients—including cooked root vegetables and garlic—until finely minced.
To improve the texture, stir in some broth or stock, and season with about one tablespoon of dried marjoram, one teaspoon of ground black pepper, and sautéed onions.
Mix the filling thoroughly, adding approximately one teaspoon of salt if needed, and a little liquid to make the mixture sticky and easy to work with.
Roll out the dough thinly, similar to a crepe, and cut out circles about 7-8 cm in diameter using a metal cutter, glass, or metal can.
Place a portion of the meat filling onto each dough circle, fold it in half, moisten the edges with water, and press firmly with your fingers to seal the pierogi.
Reinforce the seal by pressing the edges together with your thumbs to ensure the dumplings do not come apart during cooking.