Pierogi z Miesem (Polish Beef and Pork Dumplings)
Savoury pierogi packed with seasoned beef and pork, fried with sweet onions until golden at the edges.
- Time1 hr 30
- LevelMedium
- Costabout £2.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 769kcal
- 68.2gcarbs
- 3.5gof which sugars
- 38.4gfat
- 13.6gsaturates
- 36.9gprotein
- 4.1gfibre
- 4.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Make the dough: mix the flour and 0.5 tsp salt, then add the egg, water and 1 tbsp oil. Knead for 5 minutes until smooth. Cover and rest for 30 minutes.
30 min - 2
Put both minces, the bay leaf and 300 ml water in a pan. Bring to a simmer, breaking up the meat, and cook for 15 minutes. Drain and keep 100 ml of the liquid. Remove the bay leaf.
15 min - 3
Fry half the onion in 1 tbsp oil for 8 minutes until golden. Mix it with the meat, breadcrumbs, marjoram, pepper, 1 tsp salt and enough of the kept liquid to make a moist, spoonable filling. Cool.
- 4
Roll out the dough thinly and cut 8 cm rounds. Put a heaped teaspoon of filling in the middle of each, fold over and pinch the edges firmly shut.
- 5
Boil the pierogi in batches in salted water. Once they float, cook for 4 minutes. Drain well.
4 min - 6
Fry the remaining onion in 2 tbsp oil for 10 minutes until deep golden. Add the pierogi and fry for 2 to 3 minutes until crisp in places. Serve hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
