Baked Pierogi Rollups
From juels 15 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
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before baking
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The Rating
Reviewed by 24 people-
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.
mark555
in Center Of The World Ma' Center Of The World loved it
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Superb!! Flagged as interesting/unique as well as beautiful!! HIGH FIVE, Julia!! :+D
chefelaine
in Muskoka loved it
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Wonderful recipe, sounds great.
notyourmomma
in South St. Petersburg loved it
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