Baked pierogi with minced meat and onions from the oven

Baked pierogi with minced meat and onions from the oven

These soft, fluffy pierogi taste incredibly good with a minced meat filling. The dumplings are made from yeast dough and baked in the oven to golden-brown, appetizing pierogi.

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  • 100ml water
  • 25g fresh yeast
  • 1 tbsp sugar
  • 450-480g flour
  • 90ml milk + 1 tbsp
  • 3 eggs
  • 1 tsp salt
  • 60g butter, melted


  • 350 g minced meat
  • 2 onions
  • 1-2 tbsp butter
  • 1 tbsp vegetable oil
  • Salt, to taste
  • Black pepper, to taste


Prepare the dough

  1. Mix the warm water with the yeast, sugar and three tablespoons of flour.
  2. Cover with a cloth and leave to rise for 15 minutes.
  3. Add the warm milk, two eggs and salt.
  4. Stir well.
  5. Add the melted butter and leave to cool in the water bath.
  6. Stir again.
  7. Add the flour in batches and knead to form a soft dough.
  8. Put the dough into a lightly floured bowl, cover with a tea towel and bake in a warm place for approx -Leave to prove for 90 minutes.

Prepare the filling

  1. In a skillet, heat the butter and vegetable oil over medium-high heat.
  2. In 8-10 minutes, sauté the ground beef with the chopped onion.
  3. Stir so that no large chunks remain .
  4. Salt and pepper the filling and leave to cool.

Bake the pierogi

  1. Roll out the dough, cut into small pieces and shape each piece into a flat patty.
  2. Spread the filling over the pieces of dough and seal the edges tightly.
  3. The pierogi n Place the seam side down on an oiled baking sheet.
  4. Mix the egg and milk in a small bowl.
  5. Grease the top with the egg and milk mixture.
  6. Bake the pierogi for approx. 20 minutes at 200°C.


  • bowl
  • kitchen brush
  • pan
  • wooden spatula
  • spoon
  • bowl

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