Pierogies with Meat

Dive into the rich, comforting world of homemade pierogies with meat—a quintessential Eastern European dish that marries tender handmade dough with a savory ground meat filling. Perfectly seasoned with onions, garlic, and black pepper, the meaty filling is enveloped in silky, elastic dough rolled to perfection. Boiled until pillowy soft and then pan-fried to a golden crisp in butter for a delightful texture, these pierogies strike the perfect balance between hearty and indulgent. Whether served with tangy sour cream, sautéed onions, or fresh herbs, this recipe is a true celebration of tradition, flavor, and versatility. Ready in just over an hour, it's an irresistible, crowd-pleasing dish for family dinners or special occasions that showcases the art of comforting, homemade cuisine.

Nutriscore Rating: 67/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 6

Ingredients

• 4 cups All-purpose flour
• 2 large Eggs
• 1 teaspoon Salt
• 1 cup Water
• 1 pound Ground beef or pork
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 0.5 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 3 tablespoons Butter

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and salt.

Step 2

Make a well in the center of the flour mixture and add the eggs and water. Mix until a dough forms.

Step 3

Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic. Cover with a clean towel and let rest for 30 minutes.

Step 4

While the dough rests, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3–4 minutes.

Step 5

Add the garlic and cook for an additional 1 minute, until fragrant.

Step 6

Add the ground meat to the skillet and cook, stirring to break it up, until browned and fully cooked. Season with black pepper and 1/2 teaspoon of salt. Remove from heat and let cool slightly.

Step 7

Divide the rested dough into 4 portions. Roll out one portion at a time to about 1/8-inch thickness.

Step 8

Use a round cutter (about 3 inches in diameter) to cut circles of dough. Place roughly 1 tablespoon of the meat filling in the center of each circle.

Step 9

Fold the dough circle in half over the filling, pressing the edges together to seal. Crimp with a fork for extra security. Repeat with the remaining dough and filling.

Step 10

Bring a large pot of salted water to a boil. Drop the pierogies in batches into the water and cook until they float to the surface, about 3–4 minutes. Remove with a slotted spoon and set aside.

Step 11

Heat the remaining 1 tablespoon of vegetable oil and 3 tablespoons of butter in a large frying pan over medium heat.

Step 12

Add the boiled pierogies in batches and pan-fry until golden brown on both sides, about 2–3 minutes per side.

Step 13

Serve warm with sour cream, sautéed onions, or fresh herbs as desired.

Nutrition Facts

Serving size	(1466.7g)

Amount per serving	% Daily Value*
Calories	3617.1

Total Fat 165.7g	0%
Saturated Fat 63.1g	0%
Polyunsaturated Fat 17.9g
Cholesterol 833.6mg	0%
Sodium 3083.1mg	0%
Total Carbohydrate 380.1g	0%
Dietary Fiber 15.4g	0%
Total Sugars 6.3g
Protein 141.3g	0%

Vitamin D 88.7IU	0%
Calcium 266.5mg	0%
Iron 36.5mg	0%
Potassium 2086.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 15.8%

Carbs: 42.5%