Pierogi is the name of a dough dish, which is mainly eaten in Poland. The Pierogi Festival is held annually in Krakow. Pierogi were initially eaten with festive meals, but nowadays also as a starter, as a main course, but also as a dessert. Pierogi are ‘bags’ of unproofed dough with different filling. They are somewhat similar to Italian ravioli, but are larger and crescent-shaped. This recipe is just one of the many ways you can make Pierogi.
Preperation: 90 minutes
Quantity: 4 persons
500 g flour
500 g minced meat
Pepper, salt, paprika powder
Make the dough. Mix the flour, salt, egg and water together into a smooth soft dough. Then let the dough rest for about 20 minutes.
During that time fry the minced meat with the onion. Chop the onion and fry the minced meat until brown. Add salt, pepper and paprika powder, and make sure the filling is seasoned well.
Cut circles out of the dough about 7 to 8 cm in diameter with a knife (or use a glass or cup)
Place a generous scoop of the ground beef in the center of the dough and fold it. Seal the edge with a fork. This also creates a nice edge effect.
Bring a pan of water to a boil and cook the pierogi for 4 to 6 minutes. Serve with tomato sauce.
Enjoy your meal!
The book below is highly recommended for more Polish recipes.
Instructional video of this recipe on youtube: