Baked Pierogi Rollups
From juels 16 years ago
- 35 minutes to make
- Serves 5
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.
Ingredients
- For the dumpling dough: shopping list
- 2 1/3 cups flour shopping list
- 1 egg shopping list
- 1 cup warm (not hot) water shopping list
- 1 tsp. salt shopping list
- For the filling: shopping list
- 1/2 lb ground pork shopping list
- 1/2 lb ground beef shopping list
- 1 tbsp. steak rub seasoning shopping list
- 1 tsp. salt, pepper to taste shopping list
- 1/2 cup light cream, OR milk shopping list
- 2 onions, chopped shopping list
- 1 carrot, shredded shopping list
- 2 med. tomatoes, chopped shopping list
- oil for sauteeing shopping list
- 1 handful fresh parsely leaves, chopped shopping list
- 1/2 cup shredded cheese (like cheddar, colby, or mozzarella) shopping list
How to make it
- 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.
rolling the stuffing
Close
before baking
Close
The Rating
Reviewed by 24 people-
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
in Outer Banks loved it
-
Never made them but I will do this recipe, great presentation. JJ
thegoldminer
in Sacramento loved it
-
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'...more
debntim
in Outer Banks loved it
Reviews & Comments 26
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was good "
" It was excellent "
" It was excellent "
" It was excellent "