This meat and potato pierogi recipe is true Slavic childhood comfort food. They’re filling, incredibly delicious, and best topped with caramelized onions!
Pierogi are one of the most common foods you will find throughout Eastern Europe. The variety of fillings is insane, varying to the season and weather. For this meat and potato pierogi recipe, we keep it simple and comforting with a rich filling of ground meat, onions, and mashed potatoes. YUM!
While pierogis are quite a prep intensive dish, they are perfect for batch cooking and freezing. Whenever you muster up the energy to make them, double or triple the recipe so you have some on hand for a rainy day. You’ve got all the ingredients out already anyway, right? 😉
What are Pierogis?
Pierogis are one of the most popular foods eaten throughout Eastern Europe. They are tiny boiled dumplings that are served with a variety of fillings and toppings. Below, find a rundown of the texture, flavor, and time it takes to prepare this meat and potato pierogi recipe.
- Texture: The gummy, boiled pierogi dough is contrasted by a fine filling of meat, onions, and creamy mashed potatoes.
- Flavor: The flavor of these meat and potato pierogies can best be described in one word: savory.
- Time: From start to finish, these pierogies take just under an hour and a half to make.
How to Make Pierogi
Making pierogi might be time-consuming, but it’s a pretty simple process. At the end of the day, it just takes a bit of practice to nail down. Below, find a quick rundown of the recipe before you dive in.
- Make the Pierogi Dough: In a large bowl, whisk the eggs, sour cream, and milk until smooth. Next, add in the flour and salt. Using a spatula, stand mixer, or hand mixer, beat the ingredients together until well-combined.
- Make the Pierogi Filling: First, brown the ground meat in a skillet over medium heat until it’s no longer pink. Next, add in the diced onions and cook them until they turn golden brown. Season to taste with salt and pepper. Allow the filling to cool at room temperature, then grind it using a meat grinder, blender, or food processor. Finally, add the mashed potatoes into the skillet and combine them with the ground meat mixture.
- Assemble the Pierogies: On a floured work surface, roll out the dough. Using a cookie cutter or floured glass rim, cut out circles from the dough. Next, use a cookie scoop to portion out the filling into the center of each dough circle. Fold the sides over into a half-moon shape and pinch the edges to secure the filling inside.
- Boil the Pierogies: In a large pot, bring some salted water to a boil. Place the raw pierogies in the water and boil them until they float to the top.
- Caramelize the Onion: Dice up the other half of the onion and caramelize it with some oil in a skillet. Toss the cooked pierogi in the caramelized onions and serve immediately!
What are Pierogies Traditionally Served with?
Pierogis can be eaten as-is out of the boiling water, but are so delicious when elevated with an assortment of sauces and toppings. Below, find a handful of winning combinations to serve them with:
- Crispy bacon & caramelized onions
- Melted butter (European brands like Kerrygold or Pulgra work best) and sour cream
- Sauerkraut and caramelized onions
- Melted butter and sautéed garlic
Tips & Tricks
Here you’ll find a collection of tips and tricks to help you nail this meat and potato pierogi recipe.
- Use leftover mashed potatoes for a shortcut. Cut down on day-of prep by making a batch of creamy mashed potatoes the day before or by using leftover mashed potatoes from last night’s dinner.
- Grind the meat mixture for easier stuffing. Grinding the meat mixture not only evenly distributes the onions, but also makes it easier to stuff the pierogi. A finer texture filling is much easier to work with than a lumpy one.
- Use a cookie scoop to portion the filling. To ensure that your pierogies are similar in size, use a cookie scoop to portion out the filling. This will also promote even cooking!
- Pull the pierogies out immediately after they float. Once the pierogies float to the top of the boiling water, they are fully cooked. Prevent yourself from overcooking them by immediately removing them with a slotted spoon.
How to Freeze Pierogi
Pierogies are perfect for batch cooking and freezing. To do so, place the raw dumplings on a generously floured baking sheet in a single layer. Next, pop the entire tray into the freezer uncovered. Once completely frozen, transfer the dumplings to a freezer-safe bag for up to 3 months. When you’re ready, simply pop the frozen pierogi into boiling water to cook them.
What meat goes good with pierogies?
Ground meat is the best for pierogies, as it’s easier to stuff than other cuts. Beef, chicken, turkey, and pork all work wonderfully.
What’s inside of a pierogi?
The inside of pierogi can be filled with so many different things. Potatoes, cheese, ground meat, and even fruit fillings are all common.
What is the difference between pierogi and varenyky?
Varenyky is a more commonly used term in Ukraine that describes a dumpling similar to Polish pierogi.
What is the difference between pierogi and piroshki?
The difference between pierogi and piroshki is that pierogi are typically boiled while piroshki are mostly fried. While the fillings for both can be similar, pierogi have a gummier dough while piroshki have a more bread-like dough.
How long do pierogies last in the fridge?
Pierogies stay fresh for 3-4 days when stored in an airtight container in the fridge.
Other Pierogi Recipes To Try
- Steamed Blueberry Pierogi (Video) – Sweet dumplings stuffed with fresh blueberries
- The Classic Pierogi (Potatoes & Cheese) – Boiled dumplings stuffed with mashed potatoes & cheddar
- Pierogi with Farmer’s Cheese (Vareniki Recipe) – Boiled dumplings stuffed with sweet farmer’s cheese
- Lazy Pierogi Recipe (Video) – Pierogi with a shortcut
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- 1 onion
- 1 tbsp oil for frying
- 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.
- 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.
- 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!