Servings: 3
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Equipment
Ingredients
Pierogi Dough
- 2 cups all-purpose flour ~250g
- ¼ tsp salt
- 1 ½ tbsp oil
- ½ cup boiling water ~120ml
Polish Meat Pierogi Filling
- 1 pound ground pork or any other ground meat ~450g
- 1 yellow onion large
- 4 tablespoons cooking oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Make Dough
- Boil Water: Boil a pot of water.½ cup boiling water
- Mix Flour & Salt: Into a large bowl add flour and salt. Mix.2 cups all-purpose flour, ¼ tsp salt
- Wet Ingredients: Add oil and boiled water.1 ½ tbsp oil
- Mix Ingredients: Mix the ingredients by stirring with a spoon. Be careful not to burn yourself. Once there is no visible water in the bowl, use your hands to knead the dough until it is a homogeneous ball.
- Wrap and Rest: Wrap the dough ball tightly in plastic wrap and let it rest for about 30 minutes before continuing.
Make Filling
- Saute Onion: Peel and chop an onion, and saute it with a few tablespoons of oil in a non-stick skillet over medium heat for 6 to 10 minutes until soft and cooked.1 yellow onion, 4 tablespoons cooking oil
- Cook Meat: Add the ground meat, salt, pepper, or any other spices that you like. Cook for 10-15 minutes until browned and any liquids have evaporated.1 pound ground pork or any other ground meat, ½ teaspoon salt, ¼ teaspoon pepper
- Season: Taste and adjust seasoning if needed.
- Add Egg: Let the meat cool down a bit, and then stir in a whisked egg to bind everything together.
- Grind Meat: Grind the meat mixture in a food processor, meat grinder, or blender until smooth and cohesive.
Shape
- Roll Out Dough: Divide the pierogi dough into two or three parts. Then, spread one on a floured work surface and roll it out until it's thin. It shouldn't be super thin so that you can still stretch it when forming the pockets.
- Cut Dough: Cut palm-sized circles in the rolled pierogi dough using a cookie cutter or glass.
- Fill: Place a spoonful of meat filling in the center of each dough circle. Fold the dough over the filling and press the edges together, starting in the middle. Leave as little air as possible in the pocket you're forming. To help form a good seal, moisten the outer edge of the dough using a wet finger.
- Cover: Place each formed pierogi on a floured cookie sheet and cover them with a damp kitchen towel.
Cook
- Boil Water: Bring a large pot of generously salted water to a boil (I use 1 teaspoon salt per quart).
- Cook: Once the water is boiling, add a few pierogi to the pot and stir them to prevent them from sticking to the bottom. Once the pierogi start floating to the surface, simmer them gently for another 3 to 4 minutes. Make sure not to overcrowd the pot so that the pierogi don't stick together or cook unevenly.
- Serve: Remove the pierogi from the water using a slotted spoon and serve immediately with your favorite toppings.
Notes
For storage and reheating instructions, see the Pierogi 101 guide. If you want to freeze the leftovers, check out my freezing pierogi guide.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!