Pork Pierogi
Tender potato-filled dumplings with savory ground pork, topped with caramelized onions and sour cream. A Polish classic that looks fancy but comes together in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 620
- Protein
- 22g
Ingredients
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Open the appInstructions
Step 1
Mix flour and salt in a bowl. Make a well, add egg and sour cream, and stir until shaggy.
Step 2
Knead dough on a floured surface for 3 minutes until smooth and soft. Wrap and rest 15 minutes.
Step 3
Boil diced potato in salted water until tender, about 8 minutes. Drain and let cool slightly.
Step 4
Cook ground pork and chopped onion in a skillet over medium heat, breaking up meat, until no pink remains, ~6 minutes.
Step 5
Mash warm potato roughly, then fold in cooked pork mixture. Season with salt and pepper. Set aside.
Step 6
Roll dough on floured surface to 1/8-inch thickness. Cut circles using a 3-inch glass or biscuit cutter.
Step 7
Place 1 tbsp filling in center of each circle. Fold in half and press edges firmly to seal.
Step 8
Boil salted water in a large pot. Add pierogi in batches and cook until they float, then 2 minutes more. Transfer to a plate.
Step 9
Heat 2 tbsp oil in a skillet over medium. Cook sliced onion until golden and caramelized, about 8 minutes.
Step 10
Pan-fry cooked pierogi in remaining oil until edges are golden, about 2 minutes per side.
Step 11
Divide pierogi among plates. Top with caramelized onions and a dollop of sour cream. Serve hot.
Tools you’ll need
- mixing bowl
- measuring cups and spoons
- cutting board
- chef's knife
- large pot (for boiling dough and filling potatoes)
- 12-inch skillet
- wooden spoon
- 3-inch round cutter or drinking glass
- slotted spoon
- fork (for mashing potato)
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