Meat Pierogi are a delicious Polish mystery. Trying to find a recipe for them is like pulling teeth. Since my Babcia has not yet shared with me her own recipe, I used some common sense in Polish cooking and made up my own. This is my first batch and they were really tasty, but I already have ideas how to make them even better. In the meantime, here is a very basic recipe for Meat Stuffing for Pierogi. I used my recipe for the Pierogi dough.
Ingredients for Filling:
1 1/2 pound Ground Pork
1/2 Sweet Onion
1 tablespoon Butter
2 slices stale rustic Bread
1/2 cup Milk
Dice the Onions. Caramelize in Butter.
Soak the Bread in the Milk for a few minutes until soft.
Squeeze out milk.
Combine all ingredients in bowl.
Stuff Pierogi. Check out my post about Ruskie Pierogi (Potatoe and Cheese Pierogi) for information on Pierogi Dough and How to Stuff and cook Pierogi.
This recipe is delicious as is and I recommend making it first this way.
However, you can add more flavor to this dish with any combination of the following: Celery salt, nutmeg, garlic, parsley, vegetable puree (cabbage, carrots, parsnip, celery). The vegetable puree you can use the vegetables left over from making vegetable broth or Rosol (Polish Chicken Broth).