Gus's Meat Pierogi
Total Timeunder 4 hours
OccasionCasual Dinner Party
Recipe Coursemain course
Taste and Texturechewy, meaty, savory, spiced
- 3 eggs, lightly beaten
- ½ cup milk
- 1 teaspoon salt
- ¼ cup vegetable oil
- 2¼ cups all-purpose flour
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- ½ teaspoon salt
- 1 teaspoon pepper
- Pinch of ground cumin
- Pinch of ground allspice
- 2 eggs, lightly beaten
- 1¼ pounds lean ground beef
- 2 tablespoons vegetable or safflower oil
- Fried onions, applesauce, or sour cream, for serving
Make the dumplings: Gently beat together the eggs, milk, salt, and oil with an electric mixer. Slowly add the flour. Add water, a tablespoon at a time, if needed to bring the dough together.
Knead the dough on a floured surface until smooth. Shape the dough into a ball, wrap it in a towel, and let stand at room temperature for 2 hours. Refrigerate for 30 minutes.
On a floured surface, roll out the dough 1/8 inch thick. Cut out 2- to 3-inch circles with a cookie cutter; cover with plastic wrap and set aside.
Make the filling: In a large bowl, mix the onion, garlic, and all of the spices with the eggs. Add the ground beef and mix well with your hands.
Heat the oil in a large skillet. Add the meat mixture and sauté, breaking up the meat with a wooden spoon, until it is no longer pink, 3 to 5 minutes. Put the meat in a clean bowl and set aside. Taste and correct the seasonings.
Meanwhile, bring a large pot of water to a rolling boil.
Place about 1 teaspoon of the meat filling on one side of each round. Fold the other half over in the shape of a half moon. Seal the pierogi with your thumb and index finger.
Lower the heat so the boiling water simmers gently. One by one add the pierogis to the water and cook them in batches of 4 to 6 until cooked through, about 8 minutes. Take them out with a slotted spoon and drain on paper towels. Keep warm until all of the pierogis are cooked. Serve with fried onions, applesauce, or sour cream.
1992 Molly O'Neill