Krokiety Z Mięsem

Name: Krokiety Z Mięsem
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Polish
Ingredients: 200 g Wheat flour; 3 Egg; 500 ml Milk; 200 ml Water; 120 ml Sunflower oil; 400 g Pork shoulder, cooked, roughly chopped; 120 g Onion, diced; 80 g Carrot, grated; 250 g Sauerkraut, drained and chopped; 120 g Breadcrumb, dry; 1 Bay leaf; 3 Allspice berry; 8 g Salt; 2 g Black pepper, ground

Krokiety Z Mięsem · ready in 1 h 30 min · 4 servings · 991 kcal per serving · medium · 14 ingredients

Classic Polish meat krokiety wrap a savory pork and sauerkraut filling in thin crêpes, then fry it in breadcrumbs until crackling and golden.

Prep: 40 min
Cook: 50 min
Total: 1 h 30 min
Serves: 4
kcal: 991
Difficulty: medium

Polish Main dishes High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

200 gWheat flour
3Egg
500 mlMilk
200 mlWater
120 mlSunflower oil
400 gPork shoulder, cooked, roughly chopped
120 gOnion, diced
80 gCarrot, grated
250 gSauerkraut, drained and chopped
120 gBreadcrumb, dry
1Bay leaf
3Allspice berry
8 gSalt
2 gBlack pepper, ground

Equipment

stovetop, digital scale, mixing bowl, whisk, measuring jug, ladle, nonstick skillet, saucepan, wooden spoon, slotted spoon, meat grinder, spatula

Instructions

Mise En Place
Gather and weigh all ingredients; set out a bowl, whisk, ladle, skillet, saucepan, grinder, shallow bowls, tongs, and paper towels. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Whisk Crêpe Batter
Whisk flour, 2 eggs, milk, 100 ml water, 15 ml oil, and 3 g salt into a thin batter; rest it while the filling cooks. · 10 min
What to look for: The batter is smooth, pourable, and lightly coats the whisk.
Simmer Filling Base
Simmer pork shoulder, onion, carrot, bay leaf, allspice, sauerkraut, and 100 ml water until hot and aromatic. · 20 min
When it is done: Pork shoulder is already cooked and must have reached 63°C / 145°F before use.
Mince And Season
Remove bay leaf and allspice, then mince pork, vegetables, and sauerkraut; season the moist filling with salt and pepper. · 8 min
What to look for: The filling is cohesive, moist, and finely textured.
Fry Thin Crêpes
Fry 8 thin crêpes in a lightly oiled skillet, using about 60 ml batter each; stack them when the edges turn dry. · 16 min
What to look for: Each crêpe is pale golden in spots, flexible, and thin enough to roll.
Fill And Roll
Place filling across each crêpe, fold the left and right sides inward, and roll tightly into compact cylinders. · 10 min
What to look for: The rolls are snug, sealed at the sides, and do not leak filling.
Bread The Rolls
Beat the remaining egg, dip each roll, then coat evenly in breadcrumb and press gently so the crumbs adhere. · 7 min
What to look for: Every roll is evenly coated with a dry, clinging breadcrumb layer.
Fry Until Crisp
Fry rolls in the remaining oil, turning often, until every side is deep golden, crisp, and hot in the center. · 12 min
When it is done: Pork is pre-cooked to 63°C / 145°F; the center should be steaming hot before serving.
Serve Hot
Serve the krokiety immediately, while the breadcrumb crust crackles and the meat-sauerkraut filling stays juicy. · 2 min
What to look for: The rolls are hot, crisp, and golden on all sides.

Nutrition (per serving)

kcal	991
Protein	44 g
Carbohydrates	74 g
of which sugars	12 g
Fat	57 g
of which saturated	14 g
Fibre	6 g
Sodium	1615 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Wheat flour

Plain wheat flour: Use the same weight for thin Polish-style crêpes.

Egg

Small egg: Use enough small eggs to match the same total weight.

Milk

Water: Use only if needed; the crêpes will be less rich and slightly less tender.

Water

Milk: Use in the batter for a slightly richer crêpe.

Sunflower oil

Refined sunflower oil: Use a neutral refined oil for clean frying flavor.

Pork shoulder

Boiled pork shoulder: Use fully cooked pork shoulder with a little fat for a juicy filling.