Pierogi and Naleśniki Meat Filling Recipe

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 08/14/19
overhead shot of pierogis and a rolling pin on a counter
Laura Brzezinska / EyeEm / Getty Images
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 20 servings
Nutrition Facts (per serving)
84 Calories
6g Fat
1g Carbs
7g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 84
% Daily Value*
Total Fat 6g 7%
Saturated Fat 2g 11%
Cholesterol 66mg 22%
Sodium 86mg 4%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Protein 7g
Calcium 14mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy meat filling recipe for Polish pierogi dumplings and naleśniki (Polish crepes) is made with leftover cooked beef, veal, lamb or poultry that is ground with onions to make a very fine paste.

If you don't have leftovers, start with fresh meat or poultry that you simmer in salted water until cooked. The cooking water can then be used in place of broth in the recipe.

Take a look at these step-by-step instructions for how to make pierogi and these steps for how to make crepes.

Ingredients

  • 1 pound meat (leftover cooked beef, veal, lamb or poultry)
  • 1 medium onion (coarsely chopped)
  • 1 large egg (beaten, room temperature)
  • 1 cup broth (meat, or the water the meat was cooked in)
  • Garnish: salt (to taste)
  • Garnish: pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Grind meat and onion in a grinder or food processor to a fine paste. It must be finely ground so that the filling doesn't poke holes in the dough or crepes when assembling them.

  3. Transfer to a medium bowl and add egg, broth or water meat was cooked in and salt and pepper to taste.

  4. Drop by tablespoonsful onto pierogi dough of choice or use about 1/4 cup for naleśniki.

  5. Follow the directions for the recipe you are using to finish the dish.