Pierogi z mięsem (dumplings with meat)

Dumplings are one of the most delicious meals served in Poland. And the most traditional probably. If you ever happen to be there, try to find some time and spend it in a Polish restaurant eating homemade dumplings. I would not recommend the frozen ones from a shop. They are missing something. Mostly taste.

Ingredients and preparation of the stuffing:

Beef 0,5 kg
1 egg
1 big onion (chopped finely)
Salt
Pepper

Boil beef with seasoning. Make sure you cut the meat in cubes first to reduce the time of boiling. Either way, it may take longer than an hour. Make sure the meat is covered with water all the time.

Remove the meat and let it cool down then mince it. Add the egg, salt and pepper for taste and stir well.

Fry chopped onion and add to the mixture when cooled.

Ingredients and preparation of the dough:

Flour 0,5 kg
Oil 1-2 tablespoons
1 egg
Salt
Warm water


Sieve flour onto a counter, make a hole in the middle, add the egg and some salt for taste. Add oil and a little bit of warm water. Start needing slowly. Add some more warm water. You need as much water and flour as the dough becomes elastic and soft.

Use a rolling pin and roll the dough not too thinly. Cut circles (with a glass) and fill each of them with meat mixture. Bend each circle half and squeeze the edges. “Half moons” place of a tea towel slightly sprinkled with flour and cover them with another one.

Bring water to boil and salt it slightly. Place dumplings in boiling water and stir gently with a wooden spoon. They are ready when float on the surface of water.

Serve hot. Suggested covered with chopped fried onions.

Dumplings can be frozen. Make sure you freeze them separately, so they do not stick to one another. Then frozen, place in a bag all together.