Poland
Pierogi z mięsem
Meat pierogi, boiled then fried, because one cooking method was never going to be enough.
100 minTime
23 gProtein each
mildSpice
Pierogi with meat2 chapters · 1 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original587kcal
23 gprotein
3 gfibre
100minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Knead the maida, egg, sour cream, water, 1 tsp oil and 1/2 tsp salt into a soft dough. Cover and rest 30 minutes.
- 2Fry half the onion in the remaining oil until soft. Add the pork, marjoram, pepper and remaining salt and cook until browned with no pink remaining, about 10 minutes. Cool and chop fine.
- 3Roll the dough thin and cut 8 cm circles. Fill each with a spoon of meat, fold into a half moon and pinch the edges, then crimp with a fork.
- 4Boil in batches in salted water. Once they float, cook 3 minutes more and lift out.
- 5Fry the remaining onion in the butter until golden, add the boiled pierogi and fry 2 minutes a side.
Serve it like this
Serve with the golden onions spooned over and sour cream on the side.
