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Detailed recipe on KuchniaDoroty.pl ????????????https://www.kuchniadoroty.pl/przepis/... Classic Pierogi with Meat. I had meat left from cooking tomato soup, I had chicken and pork ribs. Before adding the tomatoes to the pot, I took the meat out and when it had cooled down but was still warm, I separated it from the bones. Then I put it in a cold container and put it in the fridge overnight. Thanks to this, I didn't have to make the pierogi immediately, and most importantly, I used the meat from the soup, which we often don't know what to do with. Meat You can use any type of meat you like to prepare the stuffing. It can be chicken, turkey, pork or beef, you can mix the meats, or use just one type. The stuffing made from poultry is quite dry, so I add 2-3 tablespoons of melted butter to it (the amount of butter depends on the amount and dryness of the meat). Dough The dough used for this recipe is extremely delicate and fluffy, it does not contain eggs, which makes it soft. This type of dough can be used to prepare both savory and sweet dumplings. Storage The dumplings can be stored in the refrigerator or frozen. Freeze the dumplings after completely cooling them down and pouring a small amount of butter or oil over them, fat prevents them from sticking together. Store the dumplings in the refrigerator for up to 3 days. Frozen dumplings can be stored at home for up to 2 months. Ingredients for approx. 45-50 dumplings Dough approx. 400 g wheat flour approx. 210 ml boiling water 1 teaspoon salt 50 g melted butter Filling: approx. 700 g cooked meat (chicken, beef, turkey, pork) can be meat from the soup salt and pepper to taste 1 medium onion oil for frying or 2 tablespoons melted butter