Pierogies
45m prep 27m cook 1h 12m ready
These pierogies are filled with a savory beef and vegetable mixture, boiled until tender, then pan-fried with onions and green peppers for a crispy finish. A hearty and satisfying dish.
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Ingredients
- 2 eggs
- 710 ml flour
- 9.86 ml salt divided
- 454 g lean raw beef
- pepper
- 2.46 ml onion juice
- 1 onion chopped
- 1 green pepper chopped
- Butter
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 190 mg
- Iron: 20.5 mg
- Magnesium: 134 mg
- Phosphorus: 688 mg
- Potassium: 1101 mg
- Zinc: 4.46 mg
Let's Cook
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Step 1.
In a large bowl, beat the eggs, then add the flour and 1 teaspoon of salt. Mix until a dough forms, adding a splash of water if the dough is too dry. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
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Step 2.
While the dough rests, prepare the filling: In a bowl, combine the lean raw beef, remaining 1 teaspoon salt, pepper, onion juice, chopped onion, and chopped green pepper. Mix well.
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Step 3.
After the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Cut into 1½-inch squares.
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Step 4.
Place about 1 teaspoon of the meat filling in the center of each square. Fold the dough over to form a triangle and press the edges firmly to seal.
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Step 5.
Bring a large pot of salted water to a boil. Carefully drop the pierogies into the boiling water, a few at a time, and cook for 15 minutes. They will float to the surface when done.
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Step 6.
While the pierogies are boiling, melt butter in a large skillet over medium heat. Add sliced onion and chopped green pepper, and sauté until softened, about 5 minutes.
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Step 7.
Drain the cooked pierogies and add them to the skillet with the onions and peppers. Fry over medium-high heat, turning occasionally, until the pierogies start to brown and are crispy on the outside, about 5-7 minutes. Serve hot.
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