Pierogis are a traditional recipe originating from Eastern Europe, particularly popular in countries like Poland and Ukraine. These delicious dumplings have traveled the world and, although their name may vary, the essence of their preparation remains the same. In Latin America, some know them simply as "empanadillas" or "soft dough empanadas," although their filling and cooking method differentiate them from the latter. Originating from peasant cuisine, pierogis have become a symbol of festivities and family gatherings, preserving a culinary tradition that rescues homemade and simple flavors.
In Mexico and other countries in the region, similar dishes have been adapted, but the traditional pierogi still stands out for its thin dough and hearty filling, which combines perfectly with sautéed onions and the crunchy texture of breadcrumbs fried in butter. It is a preparation that unites generations and cultures around the table.
How to Make Meat Pierogis
To prepare this recipe, you must first grind the meat together with the bread to obtain a homogeneous mixture that will serve as the base for the filling.
Then, add the onions that have been previously sautéed in bacon fat, thus incorporating a deep and characteristic flavor.
Season the mixture with salt and pepper to taste to balance the flavors.
As for the dough, mix the egg with the flour, add a pinch of salt and as much water as needed to knead until you obtain a smooth and pliable dough.
Roll out the dough as thinly as you can on a clean, floured surface.
Cut squares approximately 2 1/2 to 3 inches in size.
Place a bit of the prepared filling in the center of each square.
Fold the dough to form a triangle and pinch the edges together to seal them perfectly.
Cook the pierogis in a large pot of boiling salted water over high heat for 5 minutes.
Remove the pierogis with a slotted spoon and place them on a serving platter that has been preheated.
For the finishing touch, add breadcrumbs to the butter and fry over low heat for a few minutes until lightly browned.
Finally, pour this breadcrumb and butter mixture over the pierogis and serve them hot to enjoy their authentic flavor.
