Polish Beef Pierogi

For the Filling

2 cups Shredded beef (chicken or pork)

1 Cooked Carrot

1/2 Medium Onion chopped and fried

1 tbsp Butter to fry the onion

2 tbsp Fresh Parsley chopped

Salt and Pepper to taste

Broth optional, to rehydrate the meat if needed

Onion Butter Sauce:

30g/ 2 tbsp unsalted butter

1 onion , finely diced

1/2 tsp kosher salt

Cooking and serving:

1 tbsp kosher salt – for boiling water

25g/ 1.5 tbsp unsalted butter , per 8 – 10 pierogis

DOUGH <---click here

Fill Pierogi instructions in the dough recipe

1. Either cook or rehydrate your beef. Add to a food processor.

2. Chop and fry the onions in a tablespoon of butter for 5-7 minutes until golden brown. Let it cool slightly and add to the food processor.

3. Chopp cooked carrots and fresh parsley and add to the food processor, season, and pulse a few times.

4. Set your filling aside and prepare the dough.

5. Butter sauce-In a non stick skillet, melt the butter until foamy over medium heat. Add onion and salt, then cook, stirring regularly, for 10 to 15 minutes until the onion is golden on the edges. Scrape out into a bowl, then set aside. 

6. Finish – Melt butter in a large skillet over medium heat. Add 1/3 of the onion butter plus the cooked pierogis with 2 tablespoons of the reserved cooking water. Toss for 1 minute, still on the stove, until the pierogis are coated in the butter.