@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/cs-pork-potato-pierogi/#recipe
headline
namePork and Potato Pierogi
descriptionEveryone's going to want seconds!
urlhttps://12tomatoes.com/cs-pork-potato-pierogi
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
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
  1. 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.
  2. Wrap dough in plastic wrap and refrigerate 30-60 minutes.
  3. Boil cubed potatoes over high heat until fork tender. Drain and mash.
  4. 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.
  5. Combine meat mixture with mashed potatoes in a large bowl. Add 1 egg and stir until incorporated.
  6. Separate the dough into two batches and roll each to 1/8-inch thick. Cut out circles using a 2-inch round cutter.
  7. 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.
  8. 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.
  9. 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.
  10. Serve with dipping sauces, such as sour cream or barbecue sauce.
Everyone's going to want seconds!
Course:

Recipe adapted from 12 Tomatoes

<< Go Back

Pork and Potato Pierogi

Pork and Potato Pierogi

Servings: Serves 1-2 dozen, depending on size
Author: Great Life Publishing
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. 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.
  2. Wrap dough in plastic wrap and refrigerate 30-60 minutes.
  3. Boil cubed potatoes over high heat until fork tender. Drain and mash.
  4. 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.
  5. Combine meat mixture with mashed potatoes in a large bowl. Add 1 egg and stir until incorporated.
  6. Separate the dough into two batches and roll each to 1/8-inch thick. Cut out circles using a 2-inch round cutter.
  7. 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.
  8. 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.
  9. 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.
  10. Serve with dipping sauces, such as sour cream or barbecue sauce.