Recipe

Baked Pierogi Rollups Recipe

Add Step-by-Step Photos	Juels / All my dishes 1 year ago If you ever tried Russian or Polish pierogi (pelmeni), you'll love this version of the dish, with the stuffing rolled and baked, instead of boiled. Prep:35m Cook:35m Servings:5	Juels
	baked russian dumplings

rolling the stuffing

before baking

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Ingredients

For the dumpling dough:

2 1/3 cups flour

1 egg

1 cup warm (not hot) water

1 tsp. salt

For the filling:

1/2 lb ground pork

1/2 lb ground beef

1 tbsp. steak rub seasoning

1 tsp. salt, pepper to taste

1/2 cup light cream, OR milk

2 onions, chopped

1 carrot, shredded

2 med. tomatoes, chopped

oil for sauteeing

1 handful fresh parsely leaves, chopped

1/2 cup shredded cheese (like cheddar, colby, or mozzarella)

Directions

For the dumpling dough:

Combine flour, egg,1 cup water and salt in a large bowl. Mix well to combine. Transfer dough on a flowered surface and knead until it is smooth and comes together nicely, about 6 minutes. Work in a little more flour if the dough is too sticky.

Roll out the dough into a thin rectangle.

For the filling: Sautee the onions and carrot in about 2 tbsp. of oil, until lightly golden. Add chopped tomatoes and sautee until most of the liquid evaporates. Season with salt and pepper. Stir in the chopped parsely and turn off the heat.

In another medium bowl, combine raw ground beef and pork. Add 1 tsp. salt, 1 tbsp. steak rub seasoning and pepper to taste. Add 1/2 cup of milk or light cream. Mix well.

Spread the meat mixture over the dumpling dough, leaving about 1 inch from the side that would be sealed. (Refer to the picture).

Spread 1/2 of the vegetable mixture over the meat, sprinkle with 1/2 of the shredded cheese.

Roll up tightly, starting from the end with the meat. Seal the roll (no need to seal the side edges).

Cut in to small rolls. Dip each roll into flour on both sides. Place them on a lightly greased cookie sheet. Top with the rest of the vegetable mixture. Cover with foil and bake in a preheated 375F oven for 30 minutes.

Uncover, sprinkle with the rest of the cheese and bake 5 min. more, or until the cheese is melted.

Serve hot with a dallop of sour cream on top, if desired.

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Comments

mark555 1 year ago said:
These look like a winner! Pierogis, bierocks,etc this things are great! I printed off this recipe and it is on my todo list! Thank you for posting it.

chefelaine 1 year ago said:
Superb!! Flagged as interesting/unique as well as beautiful!! HIGH FIVE, Julia!! :+D

notyourmomma 1 year ago said:
Wonderful recipe, sounds great.

mystic_river1 1 year ago said:
You have my 5 and all the flags too. How terrific!

shanya2 1 year ago said:
Now that sounds great!!!

m11andrade 1 year ago said:
Sounds like pure comfort to me!

marky90 1 year ago said:
I am going to try these over the next few days! Can't wait to try them! Marky

lura 1 year ago said:
Great job Juels, I love these, no matter what you call them. Thanks so much. :)

trigger 1 year ago said:
How clever, I never knew these could be made like that.
Wonderful!
five forks

tamieoldham 1 year ago said:
OH WOW--these sound wonderful. I love perogies. This sounds like an award winner to me. I'll be making these very soon!! Thanks for sharing this one. You definitely got my 5 (only because I can't go any higher!!)

binky67 1 year ago said:
Awesome, awesome recipe!!! Juels, thanks for this Great recipe. I cant wait to make these!!!

sheba 1 year ago said:
Wow - great recipe. Am actually excited about cooking this version.

lunasea 1 year ago said:
Another great offering - and another I want to try ASAP. What a good idea. I love pieriogi - so this is really up my alley. Thanks again - you rock! ^5... :)

cookingforfun 1 year ago said:
You know I love this. 5 from me

lanacountry 1 year ago said:
Deserves ALL 5's Juels!! 55555! GREAT!

debntim 1 year ago said:
Oh, GIRL, I'm drooling, here! Can't wait to try it. You just keep on puttin' 'em out ~ thanks! BTW, I found my aunt's pierogi recipes ~ I'll post them soon.

debntim 1 year ago said:
Your pictures are fabulous! My 'babies' are about the only thing I've been taking pictures of besides the ocean and sunrises / sunsets ~ guess I'll have to get out the Ol' Nikkon when I cook ~ believe it or not, in all the years I've been cooking, I've never taken pictures of my food, never knew I'd be in a recipe club but SOO glad I am! In the meantime, enjoy my furry friends! ;o) deb

thegoldminer 1 year ago said:
Never made them but I will do this recipe, great presentation. JJ

mjcmcook 12 months ago said:
~Hello~
A W.O.W. "5"FORK !!!!! recipe~
I am so pleased to have a 'Pierogi' recipe
that is 'baked'~
I happened to notice when I 'clicked' the
Ratings&Honors 'button' the rating changed from
4.9 to a "5" Which YOU and this Recipe
DESERVE !!!!!
Hugs (((((^_^)))))
~*~ mj~*~

leebear 11 months, 3 weeks ago said:
I've never made homemade pierogis - but this recipe has inspired me - thanks again - carol lee(bear)

notyourmomma 11 months ago said:
Stunning recipe, so good.

gagagrits 11 months ago said:
Ok you got me now, I make homemade Pierogis, we live in South Carolina, born and raise in Pittsburgh land of pierogis,but have never made them like this,Thease look wonderful will definatly making them Thanks