Polish Dumplings with Ground Meat and Bacon, known as "Pierogi" in Poland, are a delicious and hearty dish. They are perfect for any occasion, from family dinners to festive gatherings. These dumplings are filled with a flavorful mixture of ground meat and crispy bacon, making them a satisfying meal that will please anyone.
Why Make This Recipe
Making Polish Dumplings at home is not only rewarding but also allows you to customize the filling to suit your taste. Plus, the process of making them can be a fun activity to do with family or friends. The combination of tender dough, savory filling, and crispy bacon creates a comforting dish that is sure to impress.
How to Make Polish Dumplings with Ground Meat and Bacon
Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup water
- 1/2 teaspoon salt
- 1 pound ground meat (beef, pork, or a mix)
- 1 onion, chopped
- 1 cup bacon, diced
- Salt and pepper to taste
- Butter for frying
Directions
- In a bowl, mix flour and salt. Add the egg and gradually incorporate the water until a dough forms. Knead the dough until smooth and let it rest.
- In a skillet, cook the bacon until crispy. Remove it from the pan and set aside. In the same pan, add onion and cook until it becomes translucent. Add the ground meat, season with salt and pepper, and cook until browned.
- Roll out the dough and cut it into circles. Fill each circle with a spoonful of the meat mixture, fold it over, and seal it tightly.
- Boil the pierogi in salted water until they float. Then, drain them well.
- In a skillet, melt some butter and pan-fry the pierogi until they are golden brown. Top with the crispy bacon and serve.
How to Serve Polish Dumplings with Ground Meat and Bacon
Serve the pierogi warm, garnished with crispy bacon. You can also top them with sour cream, chopped chives, or caramelized onions for extra flavor. They make an excellent main course or side dish, enjoyed with a side salad or some sautéed vegetables.
How to Store Polish Dumplings with Ground Meat and Bacon
If you have leftovers, allow the pierogi to cool completely, then store them in an airtight container in the fridge for up to 3 days. You can also freeze them. Place uncooked pierogi on a baking sheet, freeze until solid, then transfer them to a freezer bag. They can be cooked from frozen or thawed in the fridge before cooking.
Tips to Make Polish Dumplings with Ground Meat and Bacon
- To ensure the dough is easy to work with, let it rest for at least 30 minutes before rolling.
- Test a dumpling by boiling one to check the seasoning of your filling. Adjust salt and pepper if needed before filling all the pierogi.
- Use a fork to seal the edges of the dumplings for a decorative finish.
Variation
You can change the filling to suit your tastes. Try using sauerkraut and mushrooms for a vegetarian option, or mix in different spices like garlic and paprika for added flavor.
FAQs
1. Can I use different types of meat for the filling?
Yes! You can mix ground beef, pork, chicken, or turkey based on your preferences.
2. How do I know when the pierogi are done boiling?
Pierogi are done when they float to the surface of the water, which usually takes about 3-5 minutes.
3. Can I make the dough ahead of time?
Yes! You can prepare the dough in advance and store it in the fridge for up to 2 days. Just let it come to room temperature before rolling it out.
