Meat-Filled Pierogi Recipe

[AlexBPAIO]

Ingredients:
For the Dough:

2 cups all-purpose flour
1 large egg
1/2 cup sour cream
1/4 cup unsalted butter, softened
1/2 teaspoon salt
For the Meat Filling:

1/2 lb ground beef or pork
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Optional: herbs like thyme, paprika, or marjoram for extra flavor
Instructions:
1. Make the Dough:

In a mixing bowl, combine the flour and salt. Add the egg, sour cream, and softened butter. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth. Cover with a clean towel and let it rest for 30 minutes.
2. Prepare the Meat Filling:

In a skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until translucent.
Add the ground meat, breaking it up with a spoon. Cook until browned. Season with salt, pepper, and any optional herbs for added flavor. Set aside to cool.
3. Assemble the Pierogies:

Roll out the dough on a floured surface to about 1/8 inch thickness. Using a round cutter or a glass, cut out circles of dough.
Place a small spoonful of the meat filling in the center of each dough circle. Fold the dough over the filling, forming a half-moon shape. Press the edges firmly to seal. Use a fork to crimp the edges for a decorative touch.
4. Cook the Pierogies:

Bring a large pot of salted water to a boil.
Carefully add the pierogies in batches to the boiling water. Cook for about 3-4 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
5. Optional: Pan-Fry (for added crispness and flavor):

Heat a skillet over medium heat and add a bit of butter or oil. Place the boiled pierogies in the skillet, cooking for 2-3 minutes per side until they turn golden brown.
6. Serve:

Serve hot pierogies with a side of sour cream, chopped chives, or a tangy tomato-based sauce. Enjoy your delicious meat-filled pierogies!
Feel free to adjust the seasoning or add different ingredients to the filling to suit your taste preferences.

[BestIPTVpick]

Thanks

[hunnu]

Before I actually visited Poland, my meat pierogi were stuffed with what I now know to be a mild crime against humanity, that is well cooked crumbly ground beef. But after having had pierogi in Kraków, I know this filling to be incorrect. I aspire to recreate the filling that I had there, and I know the following: the meat was ground pork, and spiced in a very specific way (I recall tasting lots of pepper). It had an intensely moist texture, not at all crumbly like how ground meat gets when cooked. Think an extremely fine pulled pork, or hell, even raw ground meat, like a super moist paste, and yet fully cooked. So I have several questions.

How can I achieve the texture I'm looking for?

What do I put in the meat to make it taste the way it did? Aside of course from the copious amounts of black pepper which permeated the dish.

One idea I've had concerning the texture is maybe cooking the pork on low heat, stirring constantly, with several spoonfuls of water, and taking it off the heat before it begins to dry and crumble could be the correct way. I've yet to try this and would appreciate any insight.

[Dragonrider4]

Pierogi are one of my favourite foods - what are everyone's favourite toppings?
Personally I'm a fan of just the traditional sauerkraut, but meat ones are also great. For a dessert option, I've had some excellent cheese pierogi.