Crispy Pork Pierogi
Dumpling-style pockets of tender dough stuffed with seasoned ground pork, pan-fried until golden and served with caramelized onions and a dollop of sour cream. Authentic Polish comfort in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Mix flour with 0.75 cup water, 0.5 tsp salt, and the egg until a soft dough forms. Knead 2 minutes. Let rest while you prep the filling.
Step 2
Brown ground pork in a skillet with 1 tbsp butter, stirring to break it up, until cooked through (~5 minutes). Season with salt and pepper. Transfer to a bowl.
Step 3
Thinly slice the onion. Add 2 tbsp butter to the skillet and cook onions over medium heat, stirring occasionally, until golden and caramelized (~8 minutes). Season with salt and pepper.
Step 4
Roll dough into a 12-inch circle. Cut out 8-10 rounds using a 3-inch glass or cookie cutter. Place 1 tbsp pork filling on each, fold in half, and pinch edges to seal.
Step 5
Wipe the skillet clean. Heat 1 tbsp butter over medium-high. Working in batches, pan-fry pierogi 2–3 minutes per side until golden and crispy. Don't crowd the pan.
Step 6
Plate pierogi, top with caramelized onions and a spoonful of sour cream, and scatter fresh chives. Serve hot.
Tools you’ll need
- large mixing bowl
- 12-inch skillet
- wooden spoon or silicone spatula
- rolling pin
- 3-inch round cutter (glass or cookie cutter)
- measuring cups and spoons
- knife and cutting board
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