MEAT PIEROGI
Today's recipe is by my daughter Hanna, age 11. Pierogi are a Polish tradition for Christmas (Wigilia) but we like to eat them year-round. There are different varieties of pierogi. My personal favorites are meat (mięsne) and potato + cheese (ruskie). Some of the other fillings are sauerkraut + mushroom and even fruit (strawberries, blueberries, etc.)! The ones that I love to make (and eat) the most, are the meat ones. It can be fun to shape the meat into little balls or ovals. I remember making pierogi with my mom ever since I was little. I wasn't good at it at first, but once I started doing it more, I got a lot better at shaping them. I love to take the excess dough and make fun shapes out of it. Sometimes if I was lucky, a piece of dough snuck into my mouth. The dough plays a very important role, obviously! It covers the entire thing and keeps the filling inside! Another important part is the boiling. Even though a simple step, it is a very important one too. Let your water heat up, and when it starts to boil slightly, add salt and about a spoonful of oil. When you think you have made enough pierogi, (see my mom's recipe below) put them into the water once at a boil. Be sure to stir lightly after putting in, to ensure that they don't stick together. After they all float to the top, take them out to cool. Once cooled, but still warm, butter up a pan and fry them until golden on both sides. Finally serve. And finally my favorite part, eating the pierogi! Smacznego! HH
Provided by PolishyourKitchen
Categories Meat
Time 1h3m
Yield 100 pieces
Number Of Ingredients 15
Steps:
- Wash and dry meat. Sprinkle lightly with salt, pepper and garlic powder. Cook in the 350 degree oven until cooked through. Take out, set aside to cool (preserved juices from cooking).
- In the mean time, chop the onion and sauté in butter.
- Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes.
- To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add water or broth), sautéed onion, melted butter (1/2 stick), salt, pepper, marjoram and minced garlic.
- Mix well. Taste. Add salt, if needed. Set aside.
- To make dough, combine all ingredients (I do about half of this recipe at a time, as that's as much my mixer holds). Put a large pot full of salted water on for a boil. Add a splash of oil, to prevent sticking.
- In batches, roll out dough to about 1/8 of an inch thickness. With a glass, cut out circles. Fill each circle with about a 1.5 tsp of filling (or more if you'd like), close each pieróg and press edges with a fork to seal (see video below).
- Drop into boiling water, turn heat down to low and with a spoon lightly stir off the bottom, to prevent sticking. Water should only be slightly simmering (not rolling boil). When all pierogi float to the top, they are done. Remove from pot and place on a large surface to cool (without touching), or serve topped with sautéed onion.
- This recipe makes about a 100 pierogi. They freeze well. Place in a dish in layers, separated with parchment paper. Once frozen, place in a plastic bag. To thaw, place in a sautéing pan with about 1/4 cup of water, and a couple tablespoons of butter, cover and cook for a few minutes, until water evaporates. Uncover and sauté until golden brown.
Nutrition Facts : Calories 53.9, Fat 1.7, SaturatedFat 0.8, Cholesterol 13.2, Sodium 82.7, Carbohydrate 5.9, Fiber 0.2, Sugar 0.1, Protein 3.4
RUSSIAN PELMENI
Pelmeni are traditional Russian meat-filled dumplings. Making pelmeni is favorite family pastime in the long winter months. These dumplings are a common convenience food - big batches can be frozen and quickly boiled or fried on demand.
Provided by Volnushka
Categories Main Dish Recipes Dumpling Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough. Cover with a kitchen towel and rest for 30 minutes.
- Dust a baking sheet lightly with 1 tablespoon flour.
- Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
- Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass. Keep the rest of the dough covered with a towel to avoid drying out. Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent. Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling. Freeze pelmeni for 30 minutes to prevent them from sticking together.
- Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water. Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes. Transfer to serving plates using a slotted spoon.
Nutrition Facts : Calories 212.2 calories, Carbohydrate 25 g, Cholesterol 41 mg, Fat 7.3 g, Fiber 1 g, Protein 10.6 g, SaturatedFat 2.7 g, Sodium 800 mg, Sugar 0.4 g
MEAT-FILLED PELMENI, VARENIKI, OR PIEROGI
Pelmeni were traditionally frozen before cooking (they're from Siberia; one would just make a few hundred, throw them in a bag, and put the bag in a barn or outdoors), and some people insist that they're best when frozen first, though I cannot imagine why that would be. But all dumplings can be frozen successfully after filling and can even be cooked directly from the freezer. Just make sure they're floured enough to prevent sticking during freezing, or the dough might tear. You may not use all of this filling, but it's best not to run short. As with pot stickers (Wor Teep, page 63), be sure not to overfill the dumplings or the seams will burst. Any combination of meats will do well as a filling here. If you grind your own, it will be even better; the meat should be ground quite finely. Though the butter suffices as a sauce, you can serve these with sour cream as well if you like.
Yield makes about 50, enough for 10
Number Of Ingredients 7
Steps:
- Put the meat in a food processor along with a large pinch of salt and some pepper. Process, along with a couple of tablespoons of cold water, until the mixture is finely ground and almost fluffy. Mix in the onion by hand.
- Lay a wrapper on a work surface, then place 1 to 2 teaspoons of the filling in the center of it; brush the edges of the wrapper with egg white, then pinch tightly to close. If you have cut circles, form half-moons; if you have cut squares, form triangles. Press the seam tightly to seal; it's best if no air is trapped between the filling and wrapper. Set on a lightly floured plate or wax paper. (It is at this point that the pelmeni are traditionally frozen, and you can do so if you like, or refrigerate them for a day or so.)
- To boil the dumplings, melt the butter, set a large pot of water to boil, and preheat the oven to 200°F. Salt the water and boil the dumplings a few at a time until they rise to the surface. A minute or two later, taste a bit of the dough to see whether it is tender. As they finish, remove the dumplings with a slotted spoon and put them in an ovenproof bowl; drizzle them with some of the butter and put the bowl in the oven. When the pelmeni are done, grind some fresh pepper over them, make sure they are coated evenly with butter, garnish with dill if you like, and serve hot.
- Drain the cooked pelmeni and put them in a bowl filled with hot, rich broth, like chicken stock (page 160). Omit the butter. Garnish with fresh dill or parsley leaves and serve.
CHEESE-FILLED VARENIKI OR PIEROGI
Steps:
- Combine the cottage cheese with the salt, sugar, egg, and 1/2 cup sour cream in a bowl; taste and adjust the seasoning.
- Lay a wrapper on a work surface, then place 1 to 2 teaspoons of the filling in the center of it; brush the edges of the wrapper with egg white, then pinch tightly to close. If you have cut circles, form half-moons; if you have cut squares, form triangles. Press the seam tightly to seal; it's best if no air is trapped between the filling and wrapper. Set on a lightly floured plate or wax paper. (At this point you may cover tightly and refrigerate for up to a day or freeze for a couple of weeks.)
- To boil the dumplings, melt the butter, set a large pot of water to boil, and preheat the oven to 200°F. Salt the water and boil the dumplings a few at a time until they rise to the surface. A minute or two later, taste a bit of the dough to see whether it is tender. As they finish, remove the dumplings with a slotted spoon and put them in an ovenproof bowl; drizzle them with some of the butter and put the bowl in the oven.When the dumplings are done, make sure they are coated evenly with butter and serve hot with sour cream.
- Panfried Dumplings
- Put about 2 tablespoons butter in a large skillet, preferably nonstick, over medium heat. When the butter melts, add as many dumplings as will fit without crowding and brown them quickly, turning once or twice. Keep warm on a plate in the oven, cooking the remaining dumplings and adding butter to the skillet as needed. Serve hot, with sour cream.
MEAT-FILLED DUMPLINGS (PELMENI)
I discovered these dumplings during a short stay in Siberia. These savory little nuggets are what frozen food is all about! Needless to say, in the winter months, refrigeration is not needed. Huge bags are filled with foods and simply stored outside during the interminable winter months. The pelmeni are simply taken out of the bag, popped into a beef or chicken broth or they can be fried in butter. I prefer the boiling method as stated in this recipe. Pelmeni is usually eaten with the inevitable sour cream and maybe with a sprinkle of dill.
Provided by Witch Doctor
Categories Savory Pies
Time 3h30m
Yield 100 pelmeni
Number Of Ingredients 12
Steps:
- Using a food processor, blend the flour with the salt. With the motor still running, add the egg through the feed tube, then pour in the water in a slow, steady stream, until the dough forms a ball around the blade.
- Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with a cotton cloth and let stand for 30 minutes.
- Combine all the filling ingredients in a large bowl, stirring until they are thoroughly mixed.
- Divide the dough in half and shape into two balls. Keep one covered with the cloth while working with the other.
- On the floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16th inch thick, making sure it doesn't tear. With a round cookie cutter, cut out circles about 2 inches in diameter. Gather the scraps together into a ball and set aside, covered.
- In a small saucepan, bring 2 cups of salted water to a boil over high heat.
- Set a bowl of the beaten egg white near you.
- Place a scant teaspoon of the filling toward the bottom of one circle. Fold the empty half of the dough over the filling to form a semi-circle. Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal.
- Boil the one dumpling for 10 minutes to taste the filling for seasoning.
- Fill and shape the remaining rounds, arranging the dumplings as they are made on a lightly floured baking sheet, about 1 inch apart.
- The pelmeni are usually frozen at this point. Cover the baking sheet with aluminum foil or plastic wrap and place in the freezer until they are completely frozen. When frozen, transfer the pelmeni to a plastic bag.
- To cook the pelmeni, bring 6 quarts of salted water to a boil in a large pot. Drop in half the pelmeni and cook, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface and are cooked through, about 8 minutes. With a slotted spoon, carefully remove the pelmeni to a colander and drain well. Transfer to a deep serving bowl and toss with the butter.
- Cook the remaining pelmeni the same way.
Nutrition Facts : Calories 32.8, Fat 1.5, SaturatedFat 0.7, Cholesterol 7, Sodium 28.3, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 1.5
More about "meat filled pelmeni vareniki or pierogi recipes"
BASIC RUSSIAN VARENIKI OR PELMENI DOUGH (RUSSIAN PIEROGI)
From natashaskitchen.com
4.9/5 (20)Category MediumCuisine $4Total Time 2 hrs 10 mins
- Place the dough onto a floured surface. Using a food scarper, knead the dough by turning and folding it with the food scraper. Dust the dough with flour as you need it until it is soft and doesn't stick to your hands (you'll need around 1 cup more flour). Knead for 6 to 8 minutes. Don't add too much flour or the dough will become hard to work with.
ALL YOU NEED TO KNOW ABOUT PELMENI, VARENIKI, AND …
From netcostmarket.com
PELMENI VS VARENIKI AND PIEROGI – TARZANA
From traktirla.com
PIEROGI - WIKIPEDIA
From en.wikipedia.org
THE BEST SAUCES FOR RUSSIAN DUMPLINGS | EVERESTHIMALAYANCUISINE
From everesthimalayancuisine.com
MEAT FILLED PIEROGI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHAT IS THE DIFFERENCE BETWEEN PELMENI AND PIEROGI
From eurofoodseattle.com
MEAT DUMPLINGS PELMENI - VIKALINKA
From vikalinka.com
MEAT-FILLED PELMENI, VARENIKI OR PIEROGI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VARENIKI - TRADITIONAL RUSSIAN AND UKRAINIAN RECIPE | 196 FLAVORS
From 196flavors.com
EASY PELMENI (MEAT DUMPLINGS) - ALYONA'S COOKING
From alyonascooking.com
MEAT FILLED PELMENI VARENIKI OR PIEROGI RECIPES
From tfrecipes.com
POTATO VARENIKI (UKRAINIAN PIEROGI RECIPE) - LENA'S KITCHEN
From lenaskitchenblog.com
PELMENI VS VARENYKY: WHAT’S THE DIFFERENCE? – EURO FOOD SEATTLE
From eurofoodseattle.com
MEAT FILLED PIEROGI | POLISH RECIPE BOOK
From polishrecipebook.com
RUSSIAN MEAT PIEROGI RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PIEROGI AND NALESNIKI MEAT FILLING RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love