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Pierogi and Nalesniki Meat Filling Recipe

User Rating 5 Star Rating (1 Review)


Meat- and Cheese-Filled Pierogi

Meat- and Cheese-Filled Pierogi

Flickr by Boots in the Oven
This recipe for pierogi and nalesniki meat filling uses leftover cooked beef, veal, lamb or poultry that is ground with onions.

Take a look at these pictures of how to make pierogi.

Makes enough for 6-8 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 1 pound leftover cooked meat (beef, veal, lamb or poultry)
  • 1 medium onion, chopped coarsely
  • 1 large beaten egg
  • 1 cup meat broth (cooking water)
  • Salt and pepper


  1. Grind meat and onion in a grinder or food processor. Transfer to a medium bowl and add egg, broth and seasoning to taste.

  2. Drop by tablespoonsful onto pierogi dough of choice or onto nalesniki.

  3. How to roll, cut, fill and fold pierogi.
User Reviews

Reviews for this section have been closed.

 5 out of 5
First time.., Member Pennylou47

This is the first recipe that I have found for meat filled pirohy. My grandmother used to make them with, both, ground meat and lekvar. Thanks for verifying that I am not a ""wierdo"". People don't bellieve me that ground meat is a filling. I had meat pirohy in Poland, when I visited there in the 1980's. I make meat filled pirohy, whenever i get a craving. Don't do it often because of the time to do so. The recipe I use is basically the same as yours. Thanks!

7 out of 7 people found this helpful.

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