Description
These Polish meat pierogi are a heartwarming taste of tradition—plump dumplings filled with savory meat and wrapped in tender homemade dough. Streamlined for the modern home cook, this recipe honors the authentic flavor while keeping things simple and make-ahead friendly.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons sour cream
- 3/4 to 1 cup warm water
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground allspice
- Salt and freshly ground black pepper to taste
- 2 tablespoons breadcrumbs
- 4 tablespoons butter (for serving)
- 1 large onion, thinly sliced (for serving)
- Sour cream (for serving)
- Fresh dill or parsley, chopped (for garnish)
Instructions
- In a large bowl, mix flour and salt. In another bowl, whisk egg, sour cream, and 3/4 cup warm water. Combine with flour and knead until smooth, 5–7 minutes. Rest dough for 30 minutes covered.
- In a skillet, heat olive oil. Sauté diced onion until soft, add garlic for 30 seconds. Add meat, cook until browned. Stir in marjoram, thyme, allspice, salt, pepper. Cook 2 more minutes. Mix in breadcrumbs. Optional: Pulse in food processor for finer texture.
- Roll dough to 1/8-inch thickness. Cut 3-inch circles. Fill with 1 tablespoon meat mixture. Fold and seal into half-moons. Crimp with fork if desired. Place on floured tray.
- Boil salted water. Add pierogi in batches. When they float, cook 2 more minutes. Remove and drain on paper towels.
- Melt butter in a skillet. Cook sliced onion until caramelized, about 8–10 minutes. Add pierogi and sauté 2–3 minutes per side.
- Serve warm with caramelized onions, sour cream, and chopped dill or parsley.
Notes
Refrigerate cooked pierogi up to 3 days. Freeze uncooked pierogi on a floured tray, then bag and store for 3 months. Boil from frozen until they float plus 2–3 minutes. Freeze cooked pierogi after cooling and reheat by pan-frying.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 4 pierogi
- Calories: 310
- Sugar: 2g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg
Keywords: Polish pierogi, meat pierogi, traditional pierogi, dumplings, freezer-friendly dinner