Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup warm water
- 1 egg
- 1/2 pound ground pork
- 1/2 cup diced onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon marjoram
- 1/4 teaspoon thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons unsalted butter
Special equipment needed:
- Rolling pin
- Pierogi mold (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the egg and warm water. Mix until a dough forms.
2. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
3. In a separate bowl, mix together the ground pork, diced onion, salt, black pepper, marjoram, thyme, paprika, garlic powder, and onion powder.
4. Roll out the dough to about 1/8 inch thickness. Cut out circles using a cookie cutter or the rim of a glass.
5. Place a spoonful of the pork mixture in the center of each circle. Fold the dough over and pinch the edges to seal.
6. Bring a large pot of salted water to a boil. Add the pierogi and cook for 5-7 minutes or until they float to the surface.
7. In a separate pan, melt the butter over medium heat. Add the cooked pierogi and sauté for a few minutes until lightly browned.
Time:
Preparation time: 45 minutes
Cooking time: 10-12 minutes
Temperature:
Boiling water: 212°F (100°C)
Sautéing: Medium heat
Serving size:
Makes about 24 pierogi
Nutritional information:
Per serving (2 pierogi):
Calories: 240
Fat: 10g
Carbohydrates: 27g
Protein: 10g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of pork.
- Chicken or vegetable broth can be used instead of water.
- Fresh herbs can be used instead of dried.
Variations:
- Add sauerkraut or mashed potatoes to the filling.
- Top with sour cream or fried onions.
Tips and tricks:
- Make sure the dough is rolled out thinly and evenly to ensure even cooking.
- Use a pierogi mold to make the process quicker and easier.
- Leftover pierogi can be frozen and reheated later.
Storage instructions:
Store leftover pierogi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, boil the pierogi in salted water for 2-3 minutes or until heated through. Alternatively, sauté in butter over medium heat until heated through.
Presentation ideas:
Serve the pierogi on a platter with a dollop of sour cream and chopped fresh herbs.
Garnishes:
Chopped fresh parsley or chives.
Pairings:
Serve with a side of sautéed vegetables or a salad.
Suggested side dishes:
Cucumber salad, roasted vegetables, or mashed potatoes.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the pierogi are falling apart, make sure the edges are pinched tightly.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
Pierogi originated in Poland and are a popular dish in many Eastern European countries.
Flavor profiles:
Savory, slightly spicy, and herbaceous.
Serving suggestions:
Serve as a main course or as an appetizer.
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Region: Polish