|Nutritional Guidelines (per serving)|
|Servings: 2-3 cups filling (20 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||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.|
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.
- 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)
Gather the ingredients.
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.
Transfer to a medium bowl and add egg, broth or water meat was cooked in and salt and pepper to taste.
Drop by tablespoonsful onto pierogi dough of choice or use about 1/4 cup for naleśniki.
Follow the directions for the recipe you are using to finish the dish.