Naleśniki Z Mięsem

Name: Naleśniki Z Mięsem
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Cuisine: Polish
Ingredients: 200 g Wheat flour, sifted; 2 Egg, beaten; 300 ml Milk; 700 ml Water; 50 ml Sunflower oil, divided; 1 ½ tsp Salt; 600 g Pork shoulder, cut into chunks; 150 g Onion, peeled and quartered; 100 g Carrot, peeled; 250 g Sauerkraut, squeezed; 80 g Parsley root, peeled; 2 Bay leaf, dried; 4 Allspice berry, whole; ½ tsp Black pepper, ground

Naleśniki Z Mięsem · ready in 2 h 30 min · 4 servings · 762 kcal per serving · medium · 14 ingredients

Home-style Polish meat-filled crêpes: thin, tender pancakes wrapped around braised pork and sauerkraut, brighter and softer than breaded krokiety.

Prep: 30 min
Cook: 1 h 45 min
Total: 2 h 30 min
Serves: 4
kcal: 762
Difficulty: medium

Polish Main dishes High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

200 gWheat flour, sifted
2Egg, beaten
300 mlMilk
700 mlWater
50 mlSunflower oil, divided
1 ½ tspSalt
600 gPork shoulder, cut into chunks
150 gOnion, peeled and quartered
100 gCarrot, peeled
250 gSauerkraut, squeezed
80 gParsley root, peeled
2Bay leaf, dried
4Allspice berry, whole
½ tspBlack pepper, ground

Equipment

stovetop, measuring scale, mixing bowl, whisk, ladle, frying pan, pot with lid, meat grinder, cutting board, knife, spatula, tongs

Instructions

Gather Tools
Gather and measure all ingredients; set out a bowl, whisk, ladle, pan, pot with lid, grinder, board, knife, and spatula. · 5 min
What to look for: Ingredients are measured and tools are within reach.
Mix Batter
Whisk flour, egg, milk, 200 g water, 20 g oil, and salt into a smooth, thin batter that pours like cream. · 5 min
What to look for: Batter is fluid, pale, and mostly free of dry flour lumps.
Rest Batter
Rest the batter at room temperature for 15 minutes so the flour hydrates and the crêpes fry tender. · 15 min
What to look for: Batter looks slightly silkier and still pours easily.
Braise Pork
Braise pork shoulder with onion, carrot, parsley root, bay leaf, allspice, 500 g water, salt, and pepper until tender. · 1 h 15 min
When it is done: Pork is safe at 63°C/145°F and should be fully tender for mincing.
Mince Filling
Drain the meat, discard bay leaf and allspice, reserve a little broth, then mince pork, onion, roots, and sauerkraut together. · 10 min
What to look for: Filling is fine, moist, and holds together without being wet.
Fry Crêpes
Heat a lightly oiled pan, ladle in thin batter, swirl, and fry each crêpe on both sides until pale gold with flexible edges. · 25 min
What to look for: Crêpes are thin, lightly spotted, and stack without cracking.
Fill Crêpes
Place filling along one edge of each crêpe, roll tightly or fold into squares, and keep the seam side down. · 10 min
What to look for: Each filled crêpe is compact and the filling is enclosed.
Serve Warm
Warm the filled crêpes briefly in the pan with remaining oil, then serve hot while the filling stays moist. · 5 min
What to look for: Crêpes are hot, lightly glossy, and just crisp at the edges.

Nutrition (per serving)

kcal	762
Protein	38 g
Carbohydrates	54 g
of which sugars	8 g
Fat	43 g
of which saturated	13 g
Fibre	6 g
Sodium	1390 mg

Nutri-ScoreB

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Milk

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

Water

Milk: Use only in the batter portion, not for braising the pork.

Carrot

Parsley root: Use when carrot is unavailable; the filling will be less sweet.

Parsley root

Carrot: Use when parsley root is unavailable; the braise will taste sweeter.