Entree: Poland – Podlasie – Pierogi z mięsem (Polish boiled dumplings filled with seasoned minced meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 10 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 large egg, approx. 1 3/4 oz (50 g)
- 1/2 cup (120 ml) lukewarm water
- 1/2 tsp (2.5 g) salt for dough
- 2 tbsp (28 g) butter, melted (for dough)
- 1 lb (454 g) ground pork
- 1 medium yellow onion, finely chopped (about 6 oz (170 g))
- 2 cloves garlic, minced
- 1/2 tsp (1 g) dried marjoram
- 1 tsp (5 g) kosher salt for filling
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or 2 tbsp (28 g) butter for browning the filling
- 2 tbsp (28 g) butter for pan-frying cooked pierogi (optional)
- 1 medium onion, thinly sliced (for topping if pan-frying)
- Sour cream for serving

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 large egg, approx. 50 g
- 1/2 cup (120 ml) lukewarm water
- 1/2 tsp (2.5 g) salt for dough
- 2 tbsp (28 g) butter, melted (for dough)
- 1 lb (454 g) ground pork
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1/2 tsp (1 g) dried marjoram
- 1 tsp (5 g) kosher salt for filling
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or 2 tbsp (28 g) butter for browning the filling
- 2 tbsp (28 g) butter for pan-frying cooked pierogi (optional)
- 1 medium onion, thinly sliced (for topping if pan-frying)
- Sour cream for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. To make the dough, combine flour and 1/2 tsp (2.5 ml) salt in a large bowl. Whisk the egg with lukewarm water and melted butter, then add to the flour. Mix until a shaggy dough forms, turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Cover and let rest 20–30 minutes.
2. Make the filling by heating 2 tbsp (30 ml) oil or butter in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add the garlic and cook 30 seconds. Add the ground pork, breaking it up, and cook until no pink remains, about 8–10 minutes. Stir in marjoram, 1 tsp (5 ml) salt, and 1/2 tsp (2.5 ml) pepper. Taste and adjust seasoning. Drain any excess fat and let cool slightly.
3. Roll the rested dough on a floured surface to about 1/8-inch (3 mm) thickness. Cut rounds with a 3-inch (7.5 cm) cutter. Place about 1 tablespoon (15 ml) of filling (approx. 0.529 to 0.705 oz (15–20 g)) in the center of each round. Fold and crimp edges to seal, pressing firmly to remove air.
4. Bring a large pot of salted water to a gentle boil. Cook pierogi in batches, stirring gently to prevent sticking. When they float, cook 1–2 minutes longer, then remove with a slotted spoon.
5. To serve classic style, melt 2 tbsp (30 ml) butter in a skillet over medium heat, add thinly sliced onion and sauté until golden. Add boiled pierogi and pan-fry briefly until edges are lightly crisped and coated in butter and onion.
6. Serve hot topped with caramelized onions and a dollop of sour cream.

1. To make the dough, combine flour and 1/2 tsp salt in a large bowl. Whisk the egg with lukewarm water and melted butter, then add to the flour. Mix until a shaggy dough forms, turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Cover and let rest 20–30 minutes.
2. Make the filling by heating 2 tbsp oil or butter in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add the garlic and cook 30 seconds. Add the ground pork, breaking it up, and cook until no pink remains, about 8–10 minutes. Stir in marjoram, 1 tsp salt, and 1/2 tsp pepper. Taste and adjust seasoning. Drain any excess fat and let cool slightly.
3. Roll the rested dough on a floured surface to about 1/8-inch (3 mm) thickness. Cut rounds with a 3-inch (7.5 cm) cutter. Place about 1 tablespoon of filling (approx. 15–20 g) in the center of each round. Fold and crimp edges to seal, pressing firmly to remove air.
4. Bring a large pot of salted water to a gentle boil. Cook pierogi in batches, stirring gently to prevent sticking. When they float, cook 1–2 minutes longer, then remove with a slotted spoon.
5. To serve classic style, melt 2 tbsp butter in a skillet over medium heat, add thinly sliced onion and sauté until golden. Add boiled pierogi and pan-fry briefly until edges are lightly crisped and coated in butter and onion.
6. Serve hot topped with caramelized onions and a dollop of sour cream.