Traditional Beef Onion and Cheddar Pierogies

This meat and potato pierogi recipe is true Slavic childhood comfort food. They're filling, incredibly delicious, and all-time topped with caramelized onions!

Pierogi are one of the most mutual foods you will find throughout Eastern Europe. The variety of fillings is insane, varying to the season and atmospheric condition. For this meat and white potato pierogi recipe, nosotros keep it simple and comforting with a rich filling of basis meat, onions, and mashed potatoes. YUM!

While pierogis are quite a prep intensive dish, they are perfect for batch cooking and freezing. Whenever you muster upwards the free energy to make them, double or triple the recipe so you lot have some on hand for a rainy day. You've got all the ingredients out already anyhow, right? 😉

What are Pierogis?

Pierogis are one of the most popular foods eaten throughout Eastern Europe. They are tiny boiled dumplings that are served with a variety of fillings and toppings. Below, find a rundown of the texture, season, and fourth dimension it takes to ready this meat and potato pierogi recipe.

• Texture: The gummy, boiled pierogi dough is contrasted by a fine filling of meat, onions, and creamy mashed potatoes.
• Flavour: The flavor of these meat and murphy pierogies can best be described in one word: savory.
• Time: From starting time to finish, these pierogies take merely nether an hour and a half to brand.

How to Make Pierogi

Making pierogi might exist time-consuming, simply information technology's a pretty simple process. At the finish of the day, it only takes a bit of do to blast downwards. Below, find a quick rundown of the recipe before you dive in.

• Make the Pierogi Dough: In a big basin, whisk the eggs, sour foam, and milk until smooth. Next, add in the flour and table salt. Using a spatula, stand up mixer, or paw mixer, beat the ingredients together until well-combined.
• Make the Pierogi Filling: First, chocolate-brown the basis meat in a skillet over medium oestrus until it's no longer pink. Next, add in the diced onions and cook them until they turn golden dark-brown. Flavor to taste with salt and pepper. Allow the filling to absurd at room temperature, and then grind it using a meat grinder, blender, or food processor. Finally, add the mashed potatoes into the skillet and combine them with the ground meat mixture.
• Assemble the Pierogies: On a floured work surface, roll out the dough. Using a cookie cutter or floured drinking glass rim, cut out circles from the dough. Next, utilise a cookie scoop to portion out the filling into the middle of each dough circle. Fold the sides over into a half-moon shape and pinch the edges to secure the filling inside.
• Eddy the Pierogies: In a large pot, bring some salted h2o to a boil. Place the raw pierogies in the water and eddy them until they bladder to the top.
• Caramelize the Onion: Dice up the other one-half of the onion and caramelize information technology with some oil in a skillet. Toss the cooked pierogi in the caramelized onions and serve immediately!

What are Pierogies Traditionally Served with?

Pierogis can be eaten as-is out of the boiling h2o, but are and so delicious when elevated with an assortment of sauces and toppings. Below, find a handful of winning combinations to serve them with:

• Crispy bacon & caramelized onions
• Melted butter (European brands similar Kerrygold or Pulgra work all-time) and sour cream
• Sauerkraut and caramelized onions
• Melted butter and sautéed garlic

Tips & Tricks

Here you'll find a collection of tips and tricks to help you lot nail this meat and potato pierogi recipe.

• Utilize leftover mashed potatoes for a shortcut. Cutting down on day-of prep by making a batch of creamy mashed potatoes the 24-hour interval before or by using leftover mashed potatoes from terminal nighttime'due south dinner.
• Grind the meat mixture for easier stuffing. Grinding the meat mixture non only evenly distributes the onions, but also makes it easier to stuff the pierogi. A effectively texture filling is much easier to work with than a lumpy 1.
• Use a cookie scoop to portion the filling. To ensure that your pierogies are similar in size, apply a cookie scoop to portion out the filling. This will also promote even cooking!
• Pull the pierogies out immediately after they float. In one case the pierogies float to the meridian of the boiling h2o, they are fully cooked. Prevent yourself from overcooking them by immediately removing them with a slotted spoon.

How to Freeze Pierogi

Pierogies are perfect for batch cooking and freezing. To do and then, place the raw dumplings on a generously floured baking sheet in a single layer. Next, pop the entire tray into the freezer uncovered. Once completely frozen, transfer the dumplings to a freezer-safety bag for upwards to iii months. When you lot're set up, simply pop the frozen pierogi into boiling water to cook them.

FAQ

What meat goes practiced with pierogies?

Ground meat is the best for pierogies, as it'south easier to stuff than other cuts. Beef, chicken, turkey, and pork all piece of work wonderfully.

What's inside of a pierogi?

The inside of pierogi tin can be filled with and then many unlike things. Potatoes, cheese, footing meat, and fifty-fifty fruit fillings are all common.

What is the divergence betwixt pierogi and varenyky?

Varenyky is a more commonly used term in Ukraine that describes a dumpling similar to Smoothen pierogi.

What is the difference between pierogi and piroshki?

The difference between pierogi and piroshki is that pierogi are typically boiled while piroshki are mostly fried. While the fillings for both can exist similar, pierogi accept a gummier dough while piroshki have a more staff of life-like dough.

How long do pierogies last in the fridge?

Pierogies stay fresh for three-4 days when stored in an airtight container in the fridge.

Other Pierogi Recipes To Effort

• Steamed Blueberry Pierogi (Video) – Sweet dumplings stuffed with fresh blueberries
• The Classic Pierogi (Potatoes & Cheese) – Boiled dumplings stuffed with mashed potatoes & cheddar
• Pierogi with Farmer's Cheese (Vareniki Recipe) – Boiled dumplings stuffed with sweet farmer's cheese
• Lazy Pierogi Recipe (Video) – Pierogi with a shortcut

Recipe

Meat Murphy Pierogi

Prep Time one hr

Cook Time xx mins

Total Time 1 hr 20 mins

This meat and irish potato pierogi recipe is true Slavic babyhood condolement food. They're filling, incredibly delicious, and best topped with caramelized onions!

Pierogi Filling

• 1 lb ground meat
• ii cups mashed potatoes
• 1 tsp salt conform to taste
• one/2 tsp pepper adjust to taste

Pierogi Topping

• 1 onion
• 1 tbsp oil for frying

Pierogi Dough

• Gather the ingredients for the pierogi dough.

  

• Whisk the eggs with sour foam and milk until you get a smooth texture. Side by side, add in the flour and salt.

  

• Using a slotted spoon, stand mixer, or hand mixer, stir the ingredients together.

  

Pierogi Filling

• Brown the ground meat in a skillet, continually stirring it every bit information technology cooks.

  

• Die half an onion and add it into the skillet alongside the ground meat. Season the mixture with salt and pepper and cook until the onions are gold dark-brown. Remove the meat mixture from heat and let it to cool at room temperature.

  

• Using a meat grinder or food processor, grind the meat mixture down until fine in texture.

  

• Into the same skillet with meat drippings, add together in the mashed potatoes. Next, mix in the ground meat mixture and stir to combine.

  

• On a well-floured surface, roll out the dough. With a cookie cutter or floured glass, cutting out circles from the dough. One by one, identify a dollop of the filling into the center of the circle and fold one side of the dough over to create a one-half-moon shape. Pinch the edges together with your fingers to secure the filling inside.

  

• Place the raw pierogis on a floured surface as yous become. Optionally, you tin choose to freeze a portion for later.

  

Cooking Pierogies

• Bring three quarts of h2o to boil in a large pot. 1 past ane, add together the pierogi to the humid h2o. One time they float to the top (10-15 minutes), they are fully cooked.

  

• Dice up the other half of the onion and caramelize information technology with some oil in a skillet. Toss the cooked pierogi with the caramelized onions.

  

• Serve hot and enjoy!

  

Nutrition Facts

Meat Potato Pierogi

Amount Per Serving

Calories 305 Calories from Fatty 99

% Daily Value*

Fat 11g 17%

Saturated Fat 4g xx%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 57mg 19%

Sodium 445mg 19%

Potassium 305mg ix%

Carbohydrates 38g 13%

Cobweb 2g eight%

Saccharide 2g 2%

Protein 13g 26%

Vitamin A 87IU 2%

Vitamin C 9mg 11%

Calcium 47mg 5%

Iron 3mg 17%

* Percent Daily Values are based on a 2000 calorie nutrition.

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Source: https://momsdish.com/recipe/569/meat-potato-pierogi

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