Dumplings Stuffed with Juicy Slow-Cooked Beef | Rich, Collagen-Packed Pierogi

Juicy Beef Pierogi – rich, tender and packed with slow-cooked beef flavor. The filling is made with beef shank and beef short ribs, slowly cooked with vegetables and spices until tender. The meat and vegetables are ground while still slightly warm, combined with sautéed onions, garlic and enough of the rich beef broth to keep the filling moist and juicy. BEEF & BROTH • 2 lb beef shank • 12 oz beef short ribs • 2 medium carrots • 1/2 medium celery root (celeriac) • 1 medium onion • 1–2 tsp salt • 1 tsp coarsely ground black pepper • 3 bay leaves • 4–5 whole allspice berries • 2 garlic cloves • Water – just enough to cover the meat FILLING • Cooked beef and vegetables • 2 medium onions, sautéed until translucent • 1 tsp black pepper, or to taste • 1 tsp salt, or to taste • 2 garlic cloves • Beef broth as needed to keep the filling moist For a milder garlic flavor, cook the garlic with the meat and vegetables instead of adding it directly to the filling. Cover and refrigerate the filling for 1 hour before assembling the pierogi. DOUGH • 4 cups all-purpose flour (about 17.6 oz) • 1 cup + 1 tbsp hot water • 1 tbsp butter, melted • 1 tsp salt Knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for 30 minutes. Roll the dough to about 1/16 inch thick. Cut out 4.2-inch rounds for a 3-inch pierogi press. IMPORTANT: Add only enough filling so that none of it reaches the edges when closing the pierogi press. The edges must stay clean so they can seal properly. COOKING Cook in gently simmering salted water. Gently stir with a wooden spoon to prevent sticking. Once the pierogi float to the surface, continue cooking at a gentle simmer for 3–4 minutes. Serve with sautéed onions, crispy pork cracklings, or a drizzle of olive oil. Taste Protocol | Wejście Smaka Real Cooking • Original Recipes • No Shortcuts #Pierogi #BeefPierogi #Dumplings #PolishFood #BeefDumplings #TasteProtocol