Meat Potato Pierogi
User Reviews
4.8
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Prep Time
1 hr
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Cook Time
20 mins
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Total Time
1 hr 20 mins
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Servings
12 Servings
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Calories
305 kcal
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Course
Main Course
Meat Potato Pierogi
Description
The Meat Potato Pierogi recipe involves making a tender dough from eggs, sour cream, milk, flour, and salt. The filling combines cooked ground meat sautéed with onions and seasoned with salt and pepper, finely ground to a smooth texture, then mixed with creamy mashed potatoes. The dough is rolled out and cut into rounds, each filled with the meat and potato mixture before sealing.
The onions for topping are sliced and fried in neutral cooking oil until golden, enhancing the final presentation and taste of the pierogi. The cooking method, while not fully detailed here, typically consists of boiling or pan-frying the assembled pierogi until cooked through.
These pierogi provide a balance of savory meat and creamy potato in a soft dough, ideal for hearty meals or comfort food servings. The topping of sautéed onions adds a mild sweetness and textural contrast.
Ingredients
Pierogi Dough Ingredients
- 2 egg
- 2 tbsp sour cream
- 1 cup milk
- 3 1/2 cups flour
- 1 tsp salt
Pierogi Filling
- 1 lb ground meat
- 2 cups potato mashed
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper adjust to taste
Pierogi Topping
- 1 onion
- 1 tbsp neutral cooking oil for frying, generic cooking oil
Instructions
Pierogi Dough
- Gather the ingredients for the pierogi dough.
- Whisk the eggs with sour cream and milk until you get a smooth texture. Next, 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 as it cooks.
- Dice 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 golden brown. Remove the meat mixture from heat and allow 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 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, cut out circles from the dough. One by one, place a dollop of the filling into the center of the circle and fold one side of the dough over to create a half-moon shape. Pinch the edges together with your fingers to secure the filling inside.
- Place the raw pierogis on a floured surface as you go. Optionally, you can choose to freeze a portion for later.
Cooking Pierogies
- Bring 3 quarts of water to boil in a large pot. One by one, add the pierogi to the boiling water. Once they float to the top (10-15 minutes), they are fully cooked.
- Dice up the other half of the onion and caramelize it with some oil in a skillet. Toss the cooked pierogi with the caramelized onions.
- Serve hot and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 445mg | 19% |
| Potassium | 305mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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