Bosnian-style Pierogi

Ingredients

While the original Polish pierogi are typically filled with ingredients like potatoes, cheese, or sauerkraut, Bosnian-style Pierogi feature a unique filling of ground beef, onions, and spices. Additionally, the sauce used in this recipe adds a Bosnian touch, enhancing the flavors of the dumplings. We alse have the original recipe for Pierogi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 clove garlic, minced 1 clove garlic, minced
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) beef broth 1/4 cup (60ml) beef broth
• 1/4 cup (60ml) sour cream 1/4 cup (60ml) sour cream
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 32g (2g sugars)
• Protein: 22g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and vegetable oil, mixing until a dough forms. Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion and garlic, and cook until the onion is translucent.
3. 3.
   Stir in the paprika, black pepper, and salt. Pour in the beef broth and simmer for 5 minutes until the liquid is reduced. Remove from heat and let the filling cool.
4. 4.
   On a floured surface, roll out the dough to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
5. 5.
   Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal.
6. 6.
   Bring a large pot of salted water to a boil. Cook the pierogi in batches for about 5 minutes or until they float to the surface. Remove with a slotted spoon and transfer to a serving dish.
7. 7.
   In a small saucepan, heat the sour cream over low heat. Pour the warm sour cream sauce over the cooked pierogi. Sprinkle with chopped fresh parsley.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option.
• Paprika — Use Hungarian paprika for a more authentic flavor.
• Sour cream — Opt for low-fat sour cream to reduce the fat content.

Tips & Tricks

• To save time, prepare the filling in advance and refrigerate until ready to use.
• Serve the Bosnian-style Pierogi with a side of yogurt or a fresh salad for a complete meal.
• If you prefer a spicier filling, add a pinch of cayenne pepper to the ground beef mixture.
• Leftover pierogi can be frozen and reheated for later enjoyment.
• Experiment with different fillings such as mushrooms, spinach, or cheese to create your own variations.

Serving advice

Serve the Bosnian-style Pierogi hot, garnished with additional chopped parsley. They can be enjoyed as a main course or as an appetizer.

Presentation advice

Arrange the pierogi on a platter, drizzle the sour cream sauce over them, and sprinkle with parsley. The vibrant colors of the filling and the sauce will make the dish visually appealing.