/ck/ - Food & Cooking

[Anonymous No.8836159]

I'm making ground-beef pierogis for the first time tonight.

How do I not screw this up?

[Anonymous No.8836182]

>>8836159
>Using meat in pierogis
Too late dog

[Anonymous No.8836207]

>>8836182
The only reason Eastern Yuros don't use much meat is because they're poor and downtrodden. I'm going to be making them as God intended.

[Anonymous No.8836211]

>>8836159
be careful not to seal any air in your pierogis or they'll burst when you cook them

[Eesti No.8836215]

>ground beef

that's where you fucked up. literally the most fucking disgusting meat, boring and the texture is just ech

[Anonymous No.8836220]

Just eat a steak with them.

[Anonymous No.8836798]

>>8836159
>meat
You stumbled out the gate mate. You should be making pelmeni

[Anonymous No.8836940]

>>8836159
>ground-beef
Retard

[Anonymous No.8838572]

>>8836215
Flyovers feel the need to put it in fucking everything

[Anonymous No.8838626]

>>8836159
Pole here. Ground meat is the prime pierogi filling, although we usually pick pork (primarily because beef is expensive as fuck).

Since they cook pretty shortly, make sure the filling is already edible before filling them, don't depend on it cooking inside the pierogi. You don't need to be paranoid about trapped air - a little is not a problem, just don't make them into balloons.

A technique from southern Poland, that reduces some workload and gives a little different result than "standard" (personally, I prefer it) - don't cut circles in the dough, just cut it into squares (with long, straight cuts) - about 3"x3" squares, which you fold along the diagonal into triangular pierogi. Makes both cutting and sealing easier, the pierogi have a little more dough than the round ones, and you're left with less dough to re-roll (just the misshapen edges, instead of everything in between the circles).