Hungarian-style Pierogi

Ingredients

While the original Polish pierogi are typically filled with ingredients like potatoes, cheese, or sauerkraut, this Hungarian adaptation takes a different approach. The filling for Hungarian-style pierogi consists of a flavorful mixture of ground meat, onions, and Hungarian spices. Additionally, the pierogi are pan-fried instead of boiled, giving them a deliciously crispy texture. 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
• 1/2 onion, finely chopped 1/2 onion, finely chopped
• 1 clove garlic, minced 1 clove garlic, minced
• 1 teaspoon Hungarian paprika 1 teaspoon Hungarian paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 32g (2g sugars)
• Protein: 22g
• Fiber: 2g
• Salt: 1g

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, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground beef to the skillet and cook until browned. Stir in the Hungarian paprika, caraway seeds, salt, and pepper. Cook for an additional 2-3 minutes, then 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. Use a round cookie cutter or a glass to cut out circles from the dough.
5. 5.
   Place a spoonful of the meat filling in the center of each dough circle. Fold the dough over the filling, pressing the edges together to seal. Repeat with the remaining dough and filling.
6. 6.
   Heat vegetable oil in a large skillet over medium heat. Add the pierogi in batches and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and drain on paper towels.
7. 7.
   Serve the Hungarian-style pierogi hot, garnished with sour cream and chopped fresh parsley.

Treat your ingredients with care...

• Ground beef — Make sure to use lean ground beef for a healthier option. You can also substitute it with ground pork or a mixture of both for added flavor.
• Hungarian paprika — Opt for sweet or smoked Hungarian paprika, depending on your preference. Adjust the amount according to your desired level of spiciness.
• Caraway seeds — Toasting the caraway seeds before adding them to the filling will enhance their flavor.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you prefer a vegetarian version, you can replace the meat filling with a mixture of sautéed mushrooms, onions, and Hungarian spices.
• Serve the pierogi with a side of Hungarian cucumber salad for a refreshing contrast to the rich flavors.
• Leftover pierogi can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
• Experiment with different fillings such as cheese and spinach or sweet fillings like cherry or plum for a dessert version.

Serving advice

Serve the Hungarian-style pierogi hot, accompanied by a dollop of sour cream and a sprinkle of freshly chopped parsley. These dumplings are perfect as a main course or as part of a Hungarian feast.

Presentation advice

Arrange the pierogi on a platter, garnishing them with a drizzle of sour cream and a sprinkle of paprika. Add a sprig of fresh parsley for a pop of color. Serve with a side of cucumber salad for a complete Hungarian culinary experience.