Ahh..pierogi. Who doesn’t love them? Although vegetarian dumplings are the most popular in Poland (pierogi ruskie, pierogi with strawberries, pierogi with blueberries, pierogi with sauerkraut, pierogi with fresh cabbage, pierogi with spinach, pierogi with cherries, pierogi with sweet cheese, poppy seed pierogi), the meat pierogi recipe is just as good to try!
Keep on reading to discover my Polish meat pierogi recipe, tips for cooking, and how to choose the perfect meat to make a filling.
What Meat Goes With Pierogies?
Although you may use any kind of meat to make a filling for pierogi z mięsem, the best one is beef.
The most popular meat pierogi filling is made of ground beef and veggies from rosol wołowy (beef broth).
However, depending, on the preferences, Polish housewives use different kinds of meat, including:
Pork Meat Pierogi Filling
That’s definitely the cheapest option that you may get in the milk bar. Pork is the most commonly used meat in Poland, however, I don’t think it’s the best option to make at home. Why?
Pork is one of the fattest meats, so when you add it to the dough and butter, the entire dish will be quite heavy.
Chicken Meat Pierogi Filling
That’s definitely a better choice than pork. When you use chicken from traditional Polish rosol, meat pierogi will be quite light, especially if you mix the chicken with veggies.
The taste will not be as expressive as when you use beef but I’d say chicken is a really good option.
Turkey Meat Pierogi Filling
It’s pretty similar to chicken, however, turkey meat has slightly fewer calories. This means the filling may be a bit dryer when you are using the turkey.
Don’t worry about that though- you can always add some broth or butter to make the filling more sticky and easier to form.
Duck Meat Pierogi Filling
If you go to a high-end traditional Polish restaurant, you will have a great chance to try duck meat pierogi.
Duck meat is an expensive and quality meat, that’s why use it for your pierogi if you only have a chance!
The filling will be sticky and fat and it will have a specific “ducky” aroma and taste which fits perfectly to the dumplings.
Goose Meat Pierogi Filling
Pierogi with goose meat are delicious however, they are definitely not popular.
Although you may mix goose meat with veggies just like you would do when using other kinds of meat, you may also make this pierogi sweet.
Add some cranberries or apples to get an unusual taste!
Lamb Meat Pierogi Filling
Pierogi with lamb meat filling are typical to the Zakopane region. They have a specific taste that is not loved by everyone. Some say that lamb stinks.
I love lamb meat, that’s why I think lamb pierogi are really good, especially when served with skwarki (greaves).
See my full post about the best side dishes for pierogi.
Pierogi Meat Filling Recipe Tips
Make The Filling Sticky and Smooth
You will get the perfect texture by doing the following things:
- finely grinding the meat
- adding broth, oil, or butter to make the filling sticky
- finely chopping the onion
- adding a raw egg (optionally)
How to check whether the texture is good? Try to form a small ball from the filling. If it’s falling apart, then you need to add some more fat.
Season The Filling At The End
Some kinds of meat become hard when you season it before frying.
To avoid disappointments, always add salt at the end of making the meat pierogi filling.
Traditional Polish Meat Pierogi Recipe [Pierogi z Mięsem]
Dough for meat pierogi
- 3 cups of white flour
- 1 egg
- 1 ⅓ cups of warm water
- 2 pinches of salt
- 4-5 tablespoons of oil
Meat pierogi filling
- 1 lb of meat from the broth or ground meat (beef or poultry)
- 1 big onion
- butter / oil / broth
- salt, pepper
How To Make Meat Pierogi Dough?
- Put flour, egg, oil, and salt into the bowl. Whisk it together with hand or dough hook attachment.
- Start adding the water slowly, letting it incorporate before adding more.
- Whisk until all the ingredients are incorporated and there are no lumps.
How To Make Meat Pierogi Filling?
- If you use meat from the broth [recommended], grind it. If you use ground meat, fry it with a bit of oil. If it's not soft after frying, grind it again.
- Peel, finely chop and fry the onion with a bit of oil or butter.
- Mix meat with onion, add salt and pepper.
- Add melted butter, oil, or broth until you will get the sticky mixture that will be easy to stuff pierogi with.
How To Mold Meat Pierogi?
- Divide the dough into the 2 or 3 pieces.
- Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8” thickness.
- Use a round cookie cutter to cut the circles from the dough.
- Put the filling (1/2-3 teaspoons) in the center of each circle. The more filling the better, however, you need to be sure it stays inside pierogi. When the filling will get between the dough when sealing, pierogi may fall apart during the cooking.
- Pull the edges of each circle together to form pierogi. Make sure the seal is continuous and intact. You can't leave any free space, as pierogi will fall apart during the cooking. Pinch tightly.
- Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire filling and dough are used.
How To Cook Meat Pierogi?
- Pour the water into the big pot. Add 2 pinches of salt. Boil.
- Gently throw pierogi, one by one into the boiling water.
- When they start floating, wait for a minute and take them out with the slotted spoon.
- Pour the melted butter on top.
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Amount Per Serving: Calories: 492Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 97mgSodium: 279mgCarbohydrates: 39gFiber: 2gSugar: 2gProtein: 27g
These data are indicative and calculated by Nutritionix
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