photo: Pierogi with meat

Pierogi with meat

Pierogi with meat surely differs from ravioli :) Although, many people think that they are the same sort of thing. The difference between them is simple - ravioli are cooked from raw mince, while the stuffing of pierogi consists of meat boiled beforehand. And optionally, you can add onions, carrots and your favorite spices to the meat.


  • Flour
    200 g
  • Egg
    1 pcs
  • Vegetable oil
    3 tbsp
  • Pork
    300 g
  • Onion
    1 pcs
  • Green onion
    3 pcs
  • Salt
    - to taste
  • Bay leaf
    - to taste


  • 1. Boil the flesh of pork or beef in advance. To deepen the delicious flavor, throw a sprig of dill and spicy bay leaf. Cool the meat in the broth, retaining the juiciness of the fibers, grind in a meat grinder or a food processor.
  • 2. Put a spoon of vegetable oil and half of the pod of a burning cayenne pepper in a pan, add chopped into small cubes onion and fry. Add the half of the sauteed mass to a grinded, boiled meat, keeping the rest for serving of the finished pierogi.
  • 3. On the basis of an egg and two tablespoons of vegetable oil knead the dough for pierogi. Dont forget to season with salt a little, if it is a lack of moisture add some water.
  • 4. Carefully knead the bun until soft, plastic texture.
  • 5. Roll out the layer, press rounds with a glass or cut the dough into small pieces and stretch each piece to a round pellet with a diameter of about 10 cm.
  • 6. Besides the sauteed onions and crushed spices add the chopped fresh herbs to the meat mixture. Spread the filling on the flour rounds.
  • 7. Raise the edges of the rounds up, hiding the meat tightly and fasten the joints with your fingers.
  • 8. For a strong "fixing" and for some decorative affect of the dish collect the waves of the edgings and weave "braids".
  • 9. Cook the homemade pierogi with meat in the boiling and salted water, optionally bay leaf can be added. After the surfacing, through the pierogi on a colander or get them out one by one with a slotted spoon after 1-2 minutes.
  • 10. Sprinkle the hot pierogi with meat with the remaining golden onions and herbs and set the table — Bon appetit!