Beef and Pork Pierogi

    2 hours

    The classic Polish dumplings but with a different filling - bacon, beef, pork and mushrooms make a hearty meal.

    19 people made this

    Serves: 50 

    • 4 large potatoes, peeled and roughly chopped
    • 2 tablespoons butter
    • 3 bacon rashers, finely chopped
    • 3 medium onions, finely diced
    • 750g beef mince
    • 250g pork mince
    • 250g mushrooms, finely chopped
    • 2 chicken stock cubes
    • salt and pepper to taste
    • 1 tablespoon fresh dill
    • dough
    • 1 kg plain flour
    • 1 cup self raising flour
    • 2 eggs lightly beaten
    • pinch salt
    • I cup warm water (or as needed)
    • 3 tablespoons butter, for frying

    Preparation:1hour  ›  Cook:1hour  ›  Ready in:2hours 

    1. Place potatoes into a large pot and cover with salted water. Bring to a boil then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
    2. Meanwhile, melt 2 tablespoons butter in a large pot over medium-high heat. Add the bacon and cook until it begins to brown, about 5 minutes. Stir in the onion and continue cooking till translucent, about 5 minutes. Stir in the beef and pork mince; continue cooking until crumbly and no longer pink, about 10 minutes. Finally, stir in the mushrooms, chicken stock, salt, pepper and dill. Cover and cook until the mushrooms soften, about 5 minutes more. Stir in the mashed potatoes then set the filling aside to cool.
    3. Stir the plain flour and self-raising flour together in a large bowl, and make a well in the centre. Add the 2 beaten eggs, salt and enough water to form a soft dough. Knead on a well floured work surface until smooth and pliable. Roll the dough to 3mm thick then cut into 10 cm circles.
    4. Spoon the filling onto one side of each of the dough rounds, then moisten the edges with egg wash or water and fold to create half circles. Press the edges together firmly to seal.
    5. Bring a large pot of lightly salted water to a boil. Drop the pierogi in a few at a time, and boil until they float to the surface, about 2 minutes. Once the pierogi have cooked, remove with a slotted spoon, and dip in cold water, pat dry and set aside on a tea towel or paper towel.
    6. Melt the 3 tablespoons of butter a tablespoon at a time in a large skillet over medium-high heat. Add the boiled pierogi, and cook on both sides until hot and golden brown, about 5 minutes. Serve immediately.

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    Reviews in English (8)


    Really great even using ready made pastry sheets  -  26 Feb 2015


    The "ready time" for this recipe is more like 3 hours. That's if you have little experience working with dough and are doing this by yourself. But it's totally worth it. I made these because it's a tradition in my husband's polish family to have perogi with Christmas dinner. Some tips for handling the dough. Make sure you use really cold water adding a little at a time as you really work the dough with your hands, turning and squeezing. I used just under a cup of water. I snaked it like another reviewer suggested. Kneed the dough like directed, then roll it out into a long snake about 2-2&1/2 inches thick. Then with a knife make a slight indent in the center of the snake, then 2 more on each side of the mark an equal distance from the ends and center and repeat. Just under half inch is about the right width to make 50 pierogi. Then cut a piece, lightly flour on each side, flour your rolling pin and roll out flipping the dough to create a circle. Mine were slightly smaller than 5 inches but that made for a firmer pierogi. Then continue following the recipe's directions. I ended up with half the filling left over so I plan on making another batch the day after Christmas just for us. I ate one of the pierogi's tonight (have to make sure they're good since I didn't follow the family recipe) and they're delicious! We always eat our perogi's with pan fried onions and bacon, and sour cream on the side.  -  23 Dec 2009  (Review from Allrecipes USA and Canada)


    This is great! I read the reviews before and wanted to clarify being that I am polish, that these reminded me the most of my busha making pierogi. The dough is ment to be a pasta dough which does make it more difficult to work with but I think most of us that make pierogi are looking for replicating something from our childhood, this comes so close! thank you silkdiver!  -  25 Oct 2009  (Review from Allrecipes USA and Canada)