Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup warm water
- 1 egg
- 1 tablespoon vegetable oil
- 1/2 pound ground pork
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- 1/4 cup bread crumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup sour cream
Special equipment needed:
- Rolling pin
- Pierogi mold or cookie cutter
- Large pot for boiling pierogi
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Make a well in the center and add warm water, egg, and vegetable oil. Mix until a dough forms.
2. Knead the dough on a floured surface until smooth. Cover with a damp cloth and let rest for 30 minutes.
3. In a skillet, cook ground pork and onion until browned. Add salt, black pepper, chicken broth, bread crumbs, and parsley. Cook until the liquid is absorbed. Remove from heat and stir in sour cream.
4. Roll out the dough to 1/8 inch thickness. Use a pierogi mold or cookie cutter to cut out circles.
5. Place a spoonful of filling in the center of each circle. Fold the dough over and press the edges together to seal. Repeat until all the dough and filling is used.
6. Bring a large pot of salted water to a boil. Add pierogi and cook for 5-7 minutes or until they float to the surface.
7. Remove pierogi with a slotted spoon and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
Makes approximately 24 pierogi
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 16g
Protein: 5g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of pork
- Chopped scallions or garlic can be used instead of onion
- Beef or vegetable broth can be used instead of chicken broth
- Chopped dill or chives can be used instead of parsley
- Greek yogurt can be used instead of sour cream
Variations:
- Add sauerkraut or mashed potatoes to the filling
- Top with caramelized onions or bacon bits
- Serve with a dollop of sour cream or applesauce
Tips and tricks:
- Make sure the dough is rolled out thin enough to avoid a thick and doughy pierogi
- Use a fork to crimp the edges of the pierogi for a decorative touch
- Freeze pierogi for later use by placing them on a baking sheet and freezing until solid, then transferring to a freezer bag
Storage instructions:
Store leftover pierogi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat pierogi, boil in salted water for 2-3 minutes or until heated through. Alternatively, pan-fry in butter until crispy.
Presentation ideas:
Arrange pierogi on a platter and sprinkle with chopped parsley or chives.
Garnishes:
Chopped parsley, chives, or bacon bits
Pairings:
Sauerkraut, pickles, or a side salad
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side of bread
Troubleshooting advice:
- If the dough is too dry, add a little more water
- If the filling is too dry, add a little more chicken broth or sour cream
- If the pierogi are falling apart during cooking, make sure the edges are sealed tightly
Food safety advice:
Make sure the pork is cooked to an internal temperature of 160°F to avoid foodborne illness.
Food history:
Pierogi originated in Poland and are a popular dish in many Eastern European countries.
Flavor profiles:
Savory, meaty, and slightly tangy from the sour cream
Serving suggestions:
Serve hot with a dollop of sour cream or applesauce on top.
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Region: Polish