Polish dumplings with meat

Name: Polish dumplings with meat
Yield: 50 dumplings
Ingredients: 1 kg beef; 2 carrots; 1/2 celery; parsley; 1 tsp pepper; 0,5 tsp salt; 4 bay leaves; 5 grains allspice; 1,5 l water; 500 g beef; 500 g chicken thighs; 3 carrots; 1/2 celery; parsley; 1 tsp pepper; 0,5 tsp salt; 4 bay leaves; 5 grains allspice; 1,5 l water; 2 cups flour; water; 1 tsp marjoram; 1 tsp salt; 0,5 tsp pepper; 1 bread roll; 2 tbsp parsley; 2 eggs; 50 g butter; 2 onions

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Servings
50 dumplings
Course
Side Dish, Main Course, Appetizer
Cuisine
Polish

Polish dumplings with meat

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

Filling Option 1

1 kg beef cut into big chunks
2 carrots medium
1/2 celery
parsley
1 tsp pepper black
0,5 tsp salt
4 bay leaves
5 grains allspice
1,5 l water or enough to cover the meat and vegetables

Filling Option 2

500 g beef cut into big chunks
500 g chicken thighs bones and gristles removed
3 carrots medium
1/2 celery
parsley
1 tsp pepper black
0,5 tsp salt
4 bay leaves
5 grains allspice
1,5 l water or enough to cover the meat and vegetables

Dough

2 cups flour
water warm

Additional filling ingredients (to add when the filling is ready)

1 tsp marjoram
1 tsp salt
0,5 tsp pepper black
1 bread roll soaked, recommended but optional
2 tbsp parsley chopped
2 eggs

Garnish

50 g butter for frying
2 onions medium, chopped

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Instructions

Filling

First, you need to prepare the filling. In the large pot cook together meat, vegetables, parsley, salt, pepper, allspice and bay leaves in hot water for 40-50 minutes or until the meat is soft.

Dough

While the meat cooks you can prepare your dough. Take a large mixing bowl, combine flour and a bit of warm water. Knead the mixture into soft dough. If the dough is sticky add more flour to it. Divide the dough in half.

Grind the meat & vegetables

After meat and vegetables are ready take them out from the pot and let them cool down. Keep the broth! We might need it for the preparation of the filling!
Grind the meat and vegetables in a meat mincer. Squeeze the bread roll so it does'nt contain any water, add to the mixture with salt, pepper and marjoram. At this point try the mixture and correct the seasoning. Add raw eggs into the stuffing. Mix all ingredients well.

Arrange your dumpling-making station

Clear a large space on the counter. Prepare: bowl of filling with a tablespoon, dough, additional flour, coffee mug and rolling pin.
On a floured surface, roll the dough into a thin circle (2mm thick).
Using a coffee mug cut the circles out of the dough.
Place 1 tablespoon (or less!) of the filling in the centre of each circle of dough and fold over. Press and seal into half-moon shapes. You can use a little bit of warm water to seal the pierogi. If the dough sticks to your fingertips - put them in a bit of flour.
Put your dumplings on a floured surface, so they don’t stick to the counter. Cover your dumplings (even while making them!) with a clean kitchen cloth, so they don’t dry out.
In the meanwhile peel the onion and cut it into cubes. Fry onion on the frying pan with the addition of butter, until tender.
Cook the pierogi in a pot of boiling, salted water until they float. After floating cook them for another 3 min then remove them from the water and drain. Melt 2 tablespoons of butter in a saute pan, fry chopped onion until tender, add pierogi to the mixture and sear them for 2 to 3 minutes on each side, or until they are golden brown.