Dumplings with Meat
Authentic Polish Pierogi z Mięsem: tender, supple hand-rolled dough pockets packed with savoury slow-braised beef and pork, caramelised onions, and marjoram, topped with crispy smoked bacon skwarki.
Ingredients
- • 400g braised beef brisket or pork shoulder, finely minced
- • 1 large yellow onion, finely diced and browned in butter
- • 1 tbsp dried Polish marjoram (majeranek)
- • 100ml rich cooking broth from the braised meat
- • 350g plain flour
- • 1 large egg
- • 150ml warm water with 1 tbsp butter
- • 100g smoked bacon lardons (skwarki) for serving
- • Sea salt and freshly ground black pepper
Preparation Steps
Mince the braised meat finely in a food grinder or processor. In a skillet, sauté the diced onions in butter until deeply golden and sweet. Fold the onions and dried marjoram into the minced meat, stirring in several spoonfuls of warm broth to ensure a moist, succulent filling. Season generously with salt and black pepper.
Mound the flour on a clean work surface and make a well in the centre. Add the egg, melted butter, a pinch of salt, and gradually pour in the warm water. Knead with your palms for 8 to 10 minutes until elastic, smooth, and soft as an earlobe. Cover with an upturned warm bowl and rest for 20 minutes.
Roll out a portion of dough on a lightly floured surface to 2mm thickness. Cut out circles using a 7cm glass or cutter. Place a rounded spoonful of meat filling in the centre of each round, fold into a half-moon, and pinch the edges firmly together with your fingertips to create an airtight fluted seam.
Lower the pierogi into a large pot of boiling salted water in batches. Cook for 3 to 4 minutes after they float to the surface. Lift out with a slotted spoon onto a warm platter. Scatter generously with crispy smoked bacon lardons (skwarki) and melted butter, serving immediately.