Croatian-style Pierogi

Ingredients

While the original Polish Pierogi are typically filled with ingredients like potatoes, cheese, and sauerkraut, the Croatian-style Pierogi feature a filling of minced meat, onions, and spices. The dough is also slightly different, as we use a combination of all-purpose flour and semolina flour to give it a distinct texture. These changes give the Croatian-style Pierogi a rich and flavorful twist. 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 cup (125g) semolina flour 1 cup (125g) semolina flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 300g minced meat (beef or pork) 300g minced meat (beef or pork)
• 1 clove garlic, minced 1 clove garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 1/4 cup (60ml) sour cream, for serving 1/4 cup (60ml) sour cream, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 50g (3g sugars)
• Protein: 22g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Gradually add water while kneading until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent. Add the minced meat, garlic, paprika, dried thyme, salt, and pepper. Cook until the meat is browned and cooked through. Remove from heat and let it cool.
3. 3.
   On a floured surface, roll out the dough to a thickness of about 1/8 inch. Using a round cookie cutter or a glass, cut out circles of dough.
4. 4.
   Place a spoonful of the meat filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal.
5. 5.
   Bring a large pot of salted water to a boil. Carefully drop the Pierogi into the boiling water and cook for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
6. 6.
   Serve the Croatian-style Pierogi hot, topped with a dollop of sour cream and a sprinkle of fresh parsley.

Treat your ingredients with care...

• Semolina flour — Semolina flour adds a unique texture to the dough. If you can't find semolina flour, you can substitute it with an equal amount of all-purpose flour.
• Minced meat — You can use either beef or pork for the filling, or a combination of both, depending on your preference.
• Sour cream — The sour cream is optional but adds a creamy and tangy flavor to the dish. If you prefer a dairy-free option, you can omit it or use a dairy-free alternative.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Make sure to seal the edges of the Pierogi firmly to prevent the filling from leaking out during cooking.
• Serve the Pierogi with a side of sautéed onions for extra flavor.
• If you prefer a crispy texture, you can pan-fry the cooked Pierogi in a little butter until golden brown.
• These Pierogi can be frozen before cooking. Place them on a baking sheet lined with parchment paper and freeze until firm, then transfer to a freezer bag for long-term storage.

Serving advice

Serve the Croatian-style Pierogi as a main course, accompanied by a fresh salad or steamed vegetables. They are also great as an appetizer or party snack. Don't forget to top each Pierogi with a dollop of sour cream and a sprinkle of fresh parsley for a delightful finishing touch.

Presentation advice

Arrange the cooked Pierogi on a serving platter, making sure to display their golden-brown color. Garnish with a sprig of fresh parsley for an added pop of green. Serve with a side of sautéed onions in a separate bowl for guests to add as desired.