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(Pierogi Mięsne)

Meat Pierogies
(Pierogi Mięsne)



3 cups (330 g) flour
1 tsp salt
1 cup warm water


1 onion
1 lb (500 g) ground meat, beef or veal
1 egg
Salt and pepper
1 tbsp cooking oil


1.   Prepare the dough: Sift the flour and mix with salt on a wooden surface. Make a hole in the middle and gradually pour in warm water and knead until a solid dough forms.

2.   When the dough is smooth, roll it out into a thin sheet with a rolling pin. Cut out circles with the rim of a cup that is about 2.5 inches (6.4 cm) in diameter.

3.   Chop the onion and fry in oil with the ground meat in a skillet until browned. Move the meat and onion to a bowl.

4.   Beat the egg for a few minutes and add it to the meat, along with salt and pepper. If the filling is too dry, add a bit of water.

5.   Place about a half-tablespoon of filling in one half of the circle, and fold over the other half to make a crescent shape. If the dough is not sticking well, moisten the edges with water before you seal them.

6.   Bring a deep pot of salted water to a boil, reduce to medium heat, and put in the pierogies, about ten at a time. Stir once so they don’t stick to the bottom of the pot. When they come up to the surface (after about 4 minutes), wait one more minute and take them out, one by one, with a slotted spoon.

7.   If you want to make the pierogies crispy, fry them in a bit of cooking oil after taking them out of the water.

Serve sprinkled with fried bacon bits, drizzled with oil, or with a side of sour cream.

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