Description

We will prepare one of many versions of Polish Dumplings “pierogi” – stuffed with boiled meat, using the leftovers: meat and some vegetables from the broth. You can use various boiled meats of lower quality or leftover meat from cooked bones, leftovers from cooked soups and broths. Such meat and vegetables contain the flavor base of the broth. This is a typical Polish year-round dish and we will serve it with seasonal vegetables in the form of a light spring salad with dressing.

Polish Dumplings with meat “Pierogi” (serves 10)

• meat cooked in stock (poultry or beef) – 500g
• boiled carrots, parsley from soup – 1 pcs
• onion – 5 pcs
• smoked bacon – 300g (optional)
• butter – 200g
• oil – 100 ml
• flour – 1 kg
• warm water – 250-350 ml
• green parsley – 1 bunch
• sour cream 18% – 250g
• salt, pepper, marjoram, garlic

Preparations:

Fry 2 onions with butter. Grind the meat cooked in the broth with onion and 1 small piece of boiled carrot/parsley/celery and chopped green parsley, season with salt, pepper and marjoram and garlic. Form small balls of stuffing. Prepare the dumpling dough from flour, salt and hot water – obtain a ductile dough (similar to pasta or ravioli dough). Roll out the dough into a thin cake and cut out circles, add the filling and fold in half, gluing into a moon shape.

Boil the dumplings in salted water (3-5 minutes).

Fry the chopped onion with butter and oil until golden (optional – you can fry the chopped bacon together with the onion). Serve the dumplings topped with onion, butter (or bacon) and sour cream and spring vegetable salad.