The Best Easy Polish Meat Pierogi Recipe You’ll Ever Try

The first time I made these Polish Meat Pierogi Recipe from scratch, I was transported back to my grandmother’s kitchen. The familiar aroma of sautéed onions and the comforting sight of those plump, half-moon dumplings simmering in the pot brought tears to my eyes. There’s something magical about recreating traditional family recipes, and these homemade meat pierogi are truly special. After years of perfecting this recipe, I’m excited to share my simplified version that doesn’t sacrifice any of the authentic flavor.

Growing up in a Polish-American household, pierogi were a staple at our family table. While many people are familiar with potato and cheese pierogi, these meat-filled gems were always the first to disappear at our gatherings. The savory filling wrapped in a tender dough creates the ultimate comfort food that’s perfect for Sunday family dinners or special holiday celebrations.

Why You’ll Love This Polish Meat Pierogi Recipe

• Authentic taste: Traditional flavors that honor Polish culinary heritage
• Make-ahead friendly: Perfect for preparing in batches and freezing for later
• Simplified process: Streamlined steps make this classic accessible to home cooks
• Customizable: Easy to adjust seasonings to suit your family’s preferences
• Crowd-pleaser: Both adults and children love these savory dumplings
• Versatile serving options: Can be boiled, pan-fried, or baked to perfection

Ingredients for Polish Meat Pierogi Recipe

For the Dough

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 large egg
• 2 tablespoons sour cream
• 3/4 to 1 cup warm water

For the Meat Filling

• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 pound ground beef (or a mix of beef and pork)
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground allspice
• Salt and freshly ground black pepper to taste
• 2 tablespoons breadcrumbs

Serving

• 4 tablespoons butter
• 1 large onion, thinly sliced
• Sour cream
• Fresh dill or parsley, chopped

How to Make Polish Meat Pierogi

Prepare the Dough

1. In a large bowl, combine flour and salt. Make a well in the center.
2. In another bowl, whisk together egg, sour cream, and 3/4 cup warm water.
3. Pour wet ingredients into the flour and mix with a fork, then your hands.
4. Knead until smooth and elastic, about 5–7 minutes, adding more water if needed.
5. Cover with a damp towel or plastic wrap and let rest for at least 30 minutes.

Make the Meat Filling

1. Heat olive oil in a skillet over medium heat. Add onion and cook until translucent.
2. Add garlic and cook for another 30 seconds.
3. Add ground meat and cook until browned and fully cooked.
4. Stir in marjoram, thyme, allspice, salt, and pepper. Cook for 2 more minutes.
5. Remove from heat, let cool slightly, and mix in breadcrumbs.
6. Optional: Pulse in a food processor a few times for a finer texture.

Form and Cook the Pierogi

1. Roll out dough on a lightly floured surface to about 1/8-inch thickness.
2. Cut out 3-inch circles using a cookie cutter or glass.
3. Place 1 tablespoon filling in the center of each circle.
4. Fold into a half-moon and press edges to seal. Crimp with a fork if desired.
5. Place pierogi on a floured baking sheet, not touching.
6. Bring a large pot of salted water to a gentle boil.
7. Cook pierogi in batches until they float, then 2 more minutes.
8. Remove with a slotted spoon and drain on paper towels.

Finish and Serve

1. In a skillet, melt butter and cook sliced onion until caramelized, about 8–10 minutes.
2. Add pierogi and sauté 2–3 minutes per side until lightly golden.
3. Serve warm with caramelized onions, sour cream, and fresh herbs.

How to Store Polish Meat Pierogi Recipe

Refrigeration

Store cooked pierogi in an airtight container for up to 3 days. Reheat by pan-frying in butter.

Freezing Uncooked Pierogi

Place uncooked pierogi on a floured baking sheet and freeze until solid. Transfer to freezer bags. Boil from frozen until they float plus 2–3 minutes.

Freezing Cooked Pierogi

Cool completely before freezing. Reheat by thawing first or pan-frying directly from frozen on low heat until warmed through.

Serving Suggestions

Traditional Polish Serving

Top with butter, caramelized onions, and sour cream. Serve with a simple green salad.

Family-Style Meal

Pair with sauerkraut, cabbage rolls, or bigos. Serve with rye bread on the side.

Modern Twists

Set up a pierogi bar with toppings like bacon, sautéed mushrooms, chives, or cream-based sauces.

FAQs About Polish Meat Pierogi Recipei

Can I use store-bought wonton wrappers?

Yes, in a pinch. The texture will differ, but they still make tasty pierogi.

What meat works best?

A mix of beef and pork is traditional. Ground turkey is a lighter option but changes the flavor.

Can I add other ingredients?

Yes. Try adding mushrooms, carrots, or sauerkraut for variation.

Why are my pierogi breaking open?

They may not be sealed well or the water may be boiling too hard. Use a gentle boil and press edges firmly.

How do I prevent sticking?

Dust pierogi with flour before boiling and stir gently once or twice during cooking.

Tips for Perfect Polish Meat Pierogi

• Use cold filling to avoid soggy dough
• Don’t overwork the dough to keep it tender
• Remove air before sealing to prevent bursting
• Set up an assembly line for efficiency
• Test-cook one pierogi before doing the rest to ensure balance of dough and filling

Related Recipes You’ll Love
Explore more comfort food favorites from Dana Recipes:

• Garlic Parmesan Chicken – Crispy and cheesy with a bold garlic kick
• Cheesy Chicken Pasta Recipe – A comforting one-pan meal packed with flavor
• Garlic Shrimp Pasta Recipe – Creamy pasta with juicy shrimp and garlic
• Mediterranean Chicken Salad with Creamy Tzatziki – Fresh and light with vibrant Mediterranean flavors
• Crispy Southern Fried Chicken Livers Recipe

Final Thoughts on Polish Meat Pierogi

Making homemade pierogi is a labor of love, but the reward is unbeatable. Whether it’s the connection to cultural roots or simply the joy of sharing a comforting meal, these dumplings bring people together.

This simplified recipe keeps the authenticity alive while making the process more approachable for home cooks. It’s a beautiful way to pass down traditions or explore Polish cuisine for the first time.

Try them once and you might just find yourself making a double batch every time. Smacznego! (Enjoy your meal!)

Let me know if you’d like a printable recipe card, Pinterest pins, or social media captions for this post!

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