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Pierogi might be the perfect comfort food, with its pillowy mashed potato filling and perfect doughy exterior. A popular food in Poland, pierogi recipes are often handed down as a close-kept family secret. Sure, we can find our pierogi fix in the frozen foods section of our local supermarket, but nothing compares to the flavor of homemade pierogis, fresh off the stove.
These delightful pierogis are made with ground pork, mashed potatoes and sautéd onion, making them really hearty and flavorful. Pierogis are often dipped in a sauce, like sour cream or BBQ, adding another layer of flavor to the pierogi experience. We know that making these can be a little labor intensive, but we try to make them as often as possible because they’re just that good. Whip up a batch of our home-style pierogis for dinner or for a party; they’re sure to be a hit!
Pork and Potato Pierogi
Yield(s): Serves 1-2 dozen, depending on size
1 hour
you're making mealtime meaningful.
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon salt, divided (1/2 teaspoon dough; 1/4 teaspoon filling)
- 2 eggs
- 1/2 cup sour cream
- 5 tablespoons unsalted butter, divided (4 tablespoons, softened; 1 tablespoon)
- 1 medium onion, chopped
- 1/2 pound ground pork
- 1 pound Russet potatoes, peeled and cubed
- 1/2 teaspoon nutmeg
- 1 tablespoon coarse brown mustard
- 1/2 teaspoon ground black pepper
Preparation
- Mix together flour and salt on counter top. Mound ingredients and create a well in the center. Crack 1 egg into the well and incorporate until a lumpy dough forms. Add sour cream and softened butter and knead until smooth and tacky.
- Wrap dough in plastic wrap and refrigerate 30-60 minutes.
- Boil cubed potatoes over high heat until fork tender. Drain and mash.
- Brown ground pork and onions in a skillet over medium heat until no longer pink, about 10 minutes. Add nutmeg, mustard, salt and pepper and stir, 1 to 2 minutes.
- Combine meat mixture with mashed potatoes in a large bowl. Add 1 egg and stir until incorporated.
- Separate the dough into two batches and roll each to 1/8-inch thick. Cut out circles using a 2-inch round cutter.
- Place 2 tablespoons of filling on each dough round, and fold the dough edges together to create a pocket. Use a fork to crimp edges shut.
- Boil a large pot of water and drop in several pierogi; do not overcrowd the pot. Cook for 8 minutes, or until pierogi float to the surface.
- Remove pierogi from boiling water with slotted spoon and set aside. In a skillet on medium high, melt 1 tablespoon butter. Add pierogi and pan fry until evenly browned on both sides.
- Serve with dipping sauces, such as sour cream or barbecue sauce.
Recipe adapted from 12 Tomatoes