Pierogis with meat filling

Pierogis with meat filling

In Russian-speaking circles, dumplings are associated with domestic coziness and hearty lunches at granny's. When mother baked pierogis, the scent filled the entire apartment, and all family members were impatiently waiting to be asked to the table.


  • 500 g ground beef
  • 1 tbsp dried coriander
  • 1 tbsp of sugar
  • 1 tsp salt for the minced meat
  • 1 tsp salt for the dough
  • 2 egg yolks
  • 120 ml of milk
  • 550 g of flour
  • 10 g dry yeast
  • 500 ml of vegetable oil


Russian dumplings, whether fried or baked, can be prepared with a variety of types of dough and different kinds of fillings. The dough can be made with whey, quark or kefir, but you can also use puff pastry. For this recipe we prepare a relatively simple and fast classic yeast dough. While the dough is rising, you can work on the filling. By the way, you can experiment extensively here. For example, you can add carrots, spring onions and an egg to the minced meat or prepare vegetarian pierogi with a filling of potatoes and mushrooms. For fans of sweet fillings, there are many options, ranging from quark to jam.

Are you a culinary beginner? Do not worry: if you stick to our recipe, your dumplings will be soft and fluffy, surrounded by an appetizing, golden crust!

Russian pierogis with meat filling, detailed photo recipe

80 minutes

1. Add to warm milk: salt, sugar and dry yeast. Stir.

2. Add 100 g of flour, stir and leave in a warm place for 20 minutes, covered with a clean cloth.

3. Slowly add the remaining flour to the sour dough.

4. Mix the dough.

5. Add 2 egg yolks and stir.

6. Add 40 ml vegetable oil.

7. Roll the dough into a ball. Leave for 30 minutes.

8. Mix minced meat with salt and coriander.

9. Roll out the dough and form a sausage shape.

10. Divide into equal segments.

11. Roll out the dough segments and place minced meat mixture onto them. (If your pan has a non-stick coating, the filling may be fried in advance as there is a possibility it will not be completely cooked otherwise.)

12. Close the dough.

13. Knead pierogis into shape so they will not open.

14. Pour oil into the pan. A deep-fryer or cast-iron pan works best.

15. Place pierogi into oil

16. Fry on each side for 2 minutes.

17. Fry pierogis on all 4 sides.

18. Serve with a glass of hot milk.

Change cookie settings