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 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1/4 cup water
Special Equipment Needed:
- Rolling pin
- Pierogi mold (optional)
- Large pot for boiling pierogi
- Skillet for frying 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 dough forms.
2. Knead the dough on a floured surface for 5-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3. In a skillet, cook ground pork and onion over medium heat until browned. Add salt, black pepper, marjoram, thyme, and water. Simmer for 10 minutes until the liquid has evaporated.
4. Roll out the dough to 1/8 inch thickness. Use a pierogi mold or a glass to cut out circles of dough.
5. Place a spoonful of filling in the center of each dough circle. Fold the dough over and press the edges together to seal.
6. Bring a large pot of salted water to a boil. Add pierogi and cook for 5-7 minutes until they float to the surface.
7. In a skillet, heat vegetable oil over medium heat. Fry pierogi until golden brown on both sides.
8. Serve hot with sour cream or your favorite sauce.
- Time:
Preparation time: 45 minutes
- Cooking time: 20 minutes
Temperature:
- Boiling water: 212°F (100°C)
- Frying oil: 350°F (175°C)
Serving size:
- Makes approximately 24 pierogi
- Serving size: 4 pierogi per person
Nutritional information:
- Calories: 240
- Fat: 10g
- Carbohydrates: 27g
- Protein: 10g
Substitutions for ingredients:
- Ground pork can be substituted with ground beef, chicken, or turkey.
- Dried marjoram and thyme can be substituted with other dried herbs such as oregano or basil.
Variations:
- Add shredded cabbage or sauerkraut to the filling.
- Substitute the pork filling with mashed potatoes and cheese.
- Make a sweet version by filling the pierogi with fruit preserves or sweetened cheese.
Tips and Tricks:
- To prevent the pierogi from sticking together, dust them with flour before stacking.
- If you don't have a pierogi mold, use a glass or cookie cutter to cut out circles of dough.
- Leftover pierogi can be frozen for later use.
Storage Instructions:
- Store leftover pierogi in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat pierogi, boil them in salted water for 2-3 minutes until heated through. Alternatively, fry them in a skillet with a little oil until crispy.
Presentation Ideas:
- Arrange pierogi on a platter and garnish with chopped parsley or chives.
- Serve with a dollop of sour cream or your favorite sauce.
Garnishes:
- Chopped parsley or chives
- Sour cream
- Tomato sauce
- Mushroom sauce
Pairings:
- Serve with a side salad or steamed vegetables.
- Pair with a cold beer or a glass of red wine.
Suggested Side Dishes:
- Cucumber and tomato salad
- Roasted Brussels sprouts
- Steamed green beans
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the pierogi are falling apart, make sure the edges are well-sealed before boiling.
Food Safety Advice:
- Make sure the pork filling is cooked to an internal temperature of 160°F (71°C).
- Wash your hands and work surface thoroughly before handling food.
Food History:
- Pierogi are a traditional Polish dish that date back to the 13th century.
Flavor Profiles:
- Savory, meaty, and slightly tangy from the sour cream.
Serving Suggestions:
- Serve as a main dish or as an appetizer.
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Region: Polish