There are so many varieties of pierogi. If you’re looking for savory, more filling ones meat pierogi are an excellent choice. A lot of soups I make have chicken legs, wings or pork ribs in them. Instead of throwing them out you can use them as pierogi stuffing.
I started with making pierogi dough according to that step by step recipe. Then I prepared meat stuffing. You can use any kind of meat. I used cooked ribs that I used to make soup and leftover chicken legs. Meat should be cooked. That’s important because pierogi won’t be cooking long enough for the meat to be done. I don’t want you to get salmonella! I put it for a few seconds in a food processor together with a raw egg, diced onion, coriander, marjoram, paprika, salt and pepper.
In the meantime dice an onion and bacon and fry until golden brown.
Bring some water in a pot to boil. Add a pinch of salt and tablespoon of olive oil. Boil pierogi until they float to the top.
When pierogi are boiled just pour fried onions and bacon on top. If you want your pierogi crunchy you can fry them for a few minutes.
All done! Enjoy!
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 4 cups of flour
- 1 1/2 cup of hot water
- 1 egg
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 lb of pork ribs or shoulder
- 1/2 lb of chicken legs
- 1/4 onion
- 1 egg
- 1 teaspoon of coriander
- 1 teaspoon of marjoram
- 1 teaspoon of paprika
- salt and pepper to taste
- 1/2 onion
- 5 slices of bacon
- Make pierogi dough according to that recipe.
- Put cooked meat in a food processor together with onion, egg and spices. Set aside.
- Place about 1 teaspoon of stuffing on each round, fold over and press with a fork.
- Boil until they will float to the top. Cover with fried onions and bacon.