🥟 Pierogi with meat
Pierogi z mięsem are Polish boiled dumplings filled with seasoned minced pork and softly fried onion. The dough is thin and chewy, the filling savoury and juicy. They are served hot with melted butter, sometimes pan-fried afterwards until crisp at the edges, and are a common everyday lunch in Poland.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g plain flour
- 150 ml warm water, 1 tbsp oil, a pinch of salt
- 400 g minced pork
- 1 large onion, finely chopped
- 30 g butter
- 1 tsp dried marjoram, salt, black pepper
Method
- Knead the flour, water, oil and salt into a smooth dough, cover and rest for 30 minutes.
- Fry the onion in a little oil until soft, add the pork and cook until browned; season with marjoram, salt and pepper and let cool.
- Roll the dough thin, cut 8 cm rounds, add a spoon of filling and seal the edges firmly.
- Boil in salted water for 3–4 minutes after they float.
- Drain and serve with melted butter.
How to make it lighter
- Use lean minced pork and drain the fat after browning.
- Serve 6 pierogi with a large cucumber or cabbage salad instead of a bigger plate.
- Skip the butter topping or use 1 tsp per serving — 1 tbsp butter ≈ 100 kcal.
History
Pierogi have been part of Polish cooking for centuries, and meat fillings were a traditional way to use up leftover roasted or boiled meat. Today pierogi with meat are among the most popular varieties, served in milk bars, restaurants and family kitchens across Poland.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Pierogi with meat and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →