{"id":10666,"date":"2016-06-16T10:13:17","date_gmt":"2016-06-16T08:13:17","guid":{"rendered":"https:\/\/ichkocheheute.de\/?p=10666"},"modified":"2023-11-28T10:18:31","modified_gmt":"2023-11-28T09:18:31","slug":"piroggen-mit-hackfleischfuellung-pierogi-with-mince-filling","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2016\/06\/16\/piroggen-mit-hackfleischfuellung-pierogi-with-mince-filling\/","title":{"rendered":"Pierogi with mince filling"},"content":{"rendered":"


\nI cook today:<\/strong> Pierogi with Mince Filling
\nPreparation:<\/strong> 30 minutes
\nCooking time:<\/strong> 60 minutes
\nTotal time:<\/strong> 90 minutes
\nCategory:<\/strong> Lunch Recipes, Meat Dishes, Polish Cuisine
\nOur Recipe rating:<\/strong>
\n\"\"<\/p>\n

\"Pierogi

Pierogi with Mince Filling<\/p><\/div>\n

\"Pierogi

Pierogi with Mince Filling<\/p><\/div>\n

Ingredients for 4 servings:<\/strong><\/p>\n

    \n
  • 275 grams of flour<\/li>\n
  • 1 egg<\/li>\n
  • 100 milliliters of water<\/li>\n
  • 2 onions<\/li>\n
  • 1 clove of garlic<\/li>\n
  • 400 grams of minced meat<\/li>\n
  • 1 cup of sour cream<\/li>\n
  • Butter<\/li>\n
  • Oil<\/li>\n
  • Salt & pepper<\/li>\n
  • Flour for the work surface<\/li>\n
  • Chopped parsley for garnish<\/li>\n<\/ul>\n

    Kitchen Helper\/Gadgets:<\/strong><\/p>\n

      \n
    • Mixer\/Food processor<\/li>\n
    • Mixing bowl<\/li>\n
    • Kitchen towel<\/li>\n
    • Rolling pin<\/li>\n
    • Cup or glass to cut out<\/li>\n
    • A pot to boil the pierogi<\/li>\n
    • Ladle<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      …preparations for the dough:<\/em><\/p>\n

      Give 275 grams of flour, 100 milliliters of lukewarm water, 1 egg, \u00bd teaspoon of salt and about 1 tablespoon of oil into a mixing bowl and knead with your hands or a food processor to a smooth but slightly sticky dough. If the dough seems to be too sticky, simply give a little more flour to the dough. Form a ball of dough, put back into the mixing bowl and let rest covered with a kitchen towel until further use.<\/p>\n

      …preparations for the meat filling:<\/em><\/p>\n

      Peel 1 onion and chop finely. Also peel garlic and finely chop. Heat up a large frying pan adding a flake of butter and saut\u00e9 onions and garlic in a few minutes turning occasionally over medium heat.<\/p>\n

      Once the onions are translucent add the minced meat, tear with a spatula into small pieces and fry crumbly, turning occasionally. Season generously with salt and pepper & stir in about \u00bd cup of sour cream at the end. Then set aside and allow to cool slightly.<\/p>\n

      …for the pierogi:<\/em><\/p>\n

      Halve the dough into 2 equal sized pieces and roll out on a lightly floured surface with a rolling pin until very thin and flat. Cut out circles with a diameter of 6 – 7 centimeters using a glass or cup. Remove the excess dough and roll it out together with the other half of the dough, then also cut out circles.<\/p>\n

      Give 1 teaspoon of the cooled meat filling centered on the dough circles and wrap the filling into the dough until you got a semicircle. Squeeze the edges with your fingers, so that the filling does not leak.<\/p>\n

      Peel 1 onion and cut into thin strips. Heat up a large pot of salted water, once the water simmering (just before boiling) add the pierogi. Once the pierogi float to the water surface they are done and can be lift out with a ladle.<\/p>\n

      Meanwhile heat up a large frying pan or wok adding a flake of butter and fry the onion strips over medium heat for a few minutes until glassy. Add the pierogi and stir-fry for a few minutes together with the onions, turning\/tossing occasionally.<\/p>\n

      Serve the pierogi together with the onions on plates and garnish with a dollop of sour cream and a little chopped parsley. Bon Appetite!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n