No-Fold Meat Pierogi

If you love homemade pierogi but don't have time to make and roll out dough, this no-fold meat pierogi recipe is the perfect shortcut. You won't need to knead, roll, or fold anything. Instead, shape small portions of seasoned ground meat into balls. Dip each one in cold water, then roll it in flour. Repeat this process three times. Each layer of flour helps create a delicate coating that turns into a tender, pierogi-like wrapper as the meat cooks.

This clever Eastern European-inspired recipe delivers all the comforting flavors of traditional meat pierogi with much less work. It is perfect for busy weeknights, beginner cooks, or anyone looking for an easier way to make a homemade meal. With just a few simple ingredients and an easy triple-coating method, you can prepare a hearty, satisfying dish that tastes like it took hours to make. Serve these lazy meat pierogi with melted butter, sour cream, crispy bacon, caramelized onions, fresh herbs, or your favorite sauce for a comforting family dinner everyone will enjoy. More dumpling ideas: Chinese Dumplings with Chicken Soft Ricotta Dumplings
Servings: 1 yield(s)
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Ingredients
  • 1 lb. ground chicken (Any groung meat or combination will work for this recipe.)
  • 1 medium onion (Diced and fried until soft.)
  • 1/2-1 tsp salt (Use your own judgement.)
  • 1 tsp black pepper
  • 1 tsp paprika (Smoked paprika can be used.)
  • 1 tsp marjoram
  • 1 tsp granulated garlic
    • For the coating
  • 1 cup all-purpose flour
  • 1 bowl of cold water
    • Toppings- choose one or two
  • chopped chives, fresh parsley, dill, butter, sour cream, garlic, tomato sauce, crispy bacon, olive oil
Instructions
  1. Finely chop the peeled onion. Fry it over low heat until it becomes golden brown. Let it cool.
  2. Place the minced meat in a bowl, add the onion, salt and black pepper to taste, along with marjoram and granulated garlic. Knead the mixture thoroughly by hand. With damp hands, shape the mixture into small balls ( the size of a wallnut). First, dip the balls in water, then coat them in flour — repeat this process 3–4 times. It is best to do this in batches.
  3. Place the finished balls into a pot of salted boiling water. Cook for about 3-4 minutes from the moment they float to the surface. Remove the cooked dumplings with a slotted spoon and serve immediately with your favorite toppings.