Pierogi z mięsem

There are a few hypotheses about the origin of the Word „pierogi”. One of them states that it originated from the Uralic languages. Anothr theory indicates that the word derives from an Old Church Slavonic word “piru” which means “celebration” and “holiday”. For many centuries, all women living in particular village would gather in one house to make pierogi together. Pierogi were always served on Christmas Eve, during Lent, and weeding receptions. Today, many Polish restaurants offer pierogi with traditional fillins, such as: meat, potatoes and cheese (the latter are called pierogi ruskie or Ruthenian pierogi), sauerkraut mixed with wild mushrooms, kasza gryczna (buckwheat groats) and the offal. Here are also new versions of fillings for this dish: mozzarella with spinach, chicken and cheese. In the summer, the most popular pierogi fillings are sweet strawberry and wild blueberry served with sour cream and sugar.

500g (4 cups) plain flour (all purpose flour)
1 egg
225-250 ml (1cup) water
Pinch of salt
1 tbsp rapeseed oil

400g (1lb) beef
70g 2 ½ oz) wild mushrooms
1 onion
Pinch of ground black pepper
2-3 allspice berries
1 bay leaf
Knob of lard

Grind or finely chop the meat. Finely chop the mushrooms and onion. In a large frying pan, melt the lard; add the meat, onion and mushrooms. Season with salt, pepper, allspice and bay leaf. Fry. Set aside to cool and remove the allspice berries and bay leaf. Fry. Set aside to cool and remove the allspice berries and bay leaf. Mix together the flour, water and eggs and knead and the dough. At the end of kneading add 1 tbsp of rapeseed oil. Roll out the dough and cut into circles using a glass. Place he filling in the middle of each circle, seal the ends and pinch together the edges with a fork or make a ruffle by hand. Put in a pot of boiling water, wait until they float to the top, let boil for 3-4 minutes. Remove and serve