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Meat pierogi with cheese sauce on a white plate.
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5 from 1 vote

Meat Pierogi

Meat pierogi are one of the most popular Polish dishes. The filling is very simple but flavorful - most people use meat leftover from the rosół soup to make it. The pierogi are boiled and then pan-fried in clarified butter to crispy perfection.
Servings 40 pierogi
Calories 582kcal
Author Aleksandra


for the dough:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup + 1 tablespoon (140g) water
  • 1 1/2 tablespoons (20g) butter
  • 1/2 teaspoon salt

for the filling:

  • 12 ounces (340g) leftover cooked chicken and beef meat (see notes for more explanation)
  • 3 tablespoons frying oil
  • 1 large onion
  • 4 cloves garlic
  • 1 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1/4-1/2 cup good-quality chicken or beef broth
  • salt and pepper to taste
  • clarified butter or frying oil for pan-frying pierogi optional


Make the dough:

  • Stir the flour with salt in a medium/large bowl.
  • Warm the water with butter in a small pot until the butter is melted and the liquid is very warm but not boiling (it's ready when the water starts to steam).
  • Add the liquid to the bowl. Stir the dough with a spoon until roughly combined.
  • Knead the dough by hand or with a stand mixer fitted with a hook dough attachment, until it’s soft and smooth (it will take about 5 minutes with the mixer). If you follow the recipe exactly (especially if you weigh the ingredients, instead of using measuring cups), the dough should be perfect, but if for some reason it’s not, add some water if it’s too dry, or a little bit of flour if it’s too wet.
  • Wrap the dough with plastic foil and leave to rest for 30 minutes.

Make the filling:

  • Proces the meat in a food processor until finely chopped.
  • Dice the onion, finely chop the garlic (with a knife and not a garlic press).
  • Heat the oil in a large frying pan, and the onions, add a pinch of salt and cook for 5-10 minutes until softened.
  • Add garlic and herbs, cook for 30 seconds.
  • Add the meat and 1/4 cup of broth. Cook until warmed up. Season with salt and pepper. Add more broth if the mixture is too dry.

Shape and fill pierogi:

  • Divide the dough into 2 parts.
  • Roll out the first part of the dough on a lightly floured surface (I like silicone rolling mats). Cut out rounds with pierogi cutter/biscuit cutter/a glass. The dough should be rolled out thinly. If the dough is hard to roll out, set it aside for about 5-10 minutes to rest.
  • Gather scraps, cover with plastic wrap and set aside.
  • Scoop some filling with a teaspoon and pinch it with your fingers so it's more compact. Place some of the filling on each round.
  • Fold the dough over the filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers.
  • Place the pierogi apart on a towel lightly sprinkled with flour, cover loosely with a kitchen cloth so they don‘t dry out.
  • Repeat with the remaining dough.

Cook pierogi:

  • Bring a large pot of salted water to a boil.
  • Cook the pierogi in batches (for a 8-inch (21 cm) pot I cook about 10-12 dumplings at a time). When they float to the water surface cook them for 1 minute, then remove from the water with a slotted spoon. The cooking time will depend on the thickness of the dough, you may want to try cooking them for 2 minutes for thicker dough.
  • Drain well and transfer onto a plate.
  • Optional step: pan-frying pierogi. These pierogi taste best pan-fried so after you have boiled them you can add them to hot clarified butter (or oil) in a pan and cook on both sides until golden brown and crispy.
  • Enjoy!


  • Meat - I used leftover meat from this rosol soup and this is the most traditional way to make meat pierogi and this is what most Polish people are using. Important thing is to NOT use just chicken meat. I never make my rosol soup with just chicken, it just doesn't have enough flavor for me. I'm always using chicken and beef and this is what I'm using for my meat pierogi filling (half beef and half chicken). Don't use more than 50% of chicken for this filling.
    If you don't have any leftover meat from a soup, you can use any other leftover meat, for example, leftover beef roast or pork roast meat (both together are also great). Ground pork or beef (preferably both) can also be used - just brown the meat in a pan until cooked through.
  • If using leftover rosol meat, don't forget to reserve some of the rosol soup to add to the filling. If you don't have it, just use any good quality beef or chicken broth (beef would be better if it tastes good).
  • You could also add sauteed mushrooms to the filling.
  • Serving suggestions:
    • a great topping for these pierogi: sauteed onions, crispy bacon, and sour cream
    • a great sauce to serve with these pierogi is a simple cheese sauce - completely not traditional but I ate it once served with meat pierogi in a restaurant in Poland and now won't have them any other way
    • what do you need:
      2 tablespoons butter
      2 teaspoons flour
      1/2 cup milk
      1/4 cup chicken broth
      1/2 cup (45g) grated Parmesan cheese
      salt and pepper to taste
    • how to make it: melt the butter in a pan or medium saucepan. Add flour and whisk until combined, cook for 1 minute at low heat. Add milk and broth, whisk to combine, and bring to a gentle boil. Add parmesan cheese and cook until melted. Season the sauce with salt and pepper.
  • The amount of pierogi: based on the feedback that I got from readers, the amount of pierogi you’ll get from this recipe can vary greatly! My pierogi are rather small and I like to pack them with a lot of filling, that’s why I got 40 pierogi from this recipe. This may be different for you and you can get only half of this amount.
  • Storage and freezing instructions can be found in the body of the post.
  • Calories = 1 serving (1/4 of the recipe). This is only an estimate!


Calories: 582kcal