Delicious Pork Pierogi Recipe
Amazingly good homemade pork pierogi with butter and sautéed onions. This simple pierogi recipe will allow you to make these tasty little dumplings anytime. And while they may not be 100% traditional, they are fairly close and you can make these homemade pierogi your own by swapping out the filling!
Ingredients
- 4 Cups Flour
- 1 Cup Hot Water
- 2 tbsp hot water
- 3 tbsp melted butter
- 1 tsp salt
- 1 lb ground pork
Or pork roast/salted pork to make your own ground pork
- 2 tbsp sweet paprika
- 1 tbsp coriander seeds
- 1 tbsp white mustard seeds
- 1.5 tsp dried marjoram
- 6 bay leaves
- 1.4 tsp cayenne
- 1.3 tsp garlic powder
- 1 diced onion
- lard or butter
Instructions
- Add flour and salt to a large mixing bowl.
- Then add your hot water and melted butter to your flour mixture.
- Mix the hot water, flour mixture, and butter until well incorporated and a ball of dough forms.
- Add a little flour to your cooking surface and knead the ball of pierogi dough for 5 minutes.
- Once you knead the dough, wrap it in plastic wrap to keep it from drying out and let it sit for 30 minutes.
- Slice your pork roast and pork belly. I usually do about 5-6 slices about half and inch thick. If you have pork sausage skip these next couple of steps.
- Then you’ll take your knife and cut it diagonally 1/4 inch, flip the meat over and cut the meat in the opposite direction 1/4 inch. Then cut the pork vertically 1/4 inch, and flip is and cut the pork vertically 1/4 inch. Don’t cut all the way through.
- Once you’ve got all the cuts in the meat then you can take your knife and beat the meat until it is similar to look ground pork. Once it looks ground roll it and slice through it. Do this to the pork roast and salted pork and then stir together.
- Take all your seasonings and add them to a mortar and pestle and crush them until they are a powder.
- Add them to your pork, cover, and set aside in the fridge.
- Fill a pot of water halfway and get it to a soft boil.
- Melt butter or lard on low to medium heat in a frying pan.
- Uncover the dough and cut into 4's.
- Cover the dough you're not using, and start rolling out one of the quarters.
- Once rolled cut out a circle using a glass, pierogi cutter, or cookie cutter.
- Roll that circle of dough out thin.
- Add a tablespoon of sausage into it.
- Fold in half and seal the edges tightly.
- Add to the boiling pot of water for 6-8 minutes depending on how big the pork pierogi is. No one wants to eat raw pork.
- Then add to the pan of oil and fry until both sides are browned. I usually brown the bottom side too.
- Once you're done frying clean up what is in the pan, add butter and sauté your onions.
- Serve your pierogi with a drizzle of butter and add the onions on top!
- Enjoy!
Notes
Adding butter will make the dough softer to work with. Also, if you don’t have a cooking thermometer, about 180F is when the water starts steaming and has light bubbles at the bottom, but not quite boiling.
Making the meat beforehand and letting it sit in the fridge for a few hours will result in a more flavorful meat.
Keeping food away from the edge and wetting the edges if dry will keep your pierogi from opening during the cooking process as you can see one of mine did. Still tasted good though.
You don’t have to drizzle butter or onions ( and some people add bacon on the top), you can just eat them as is.
You have to boil meat dumplings longer to ensure the meat is cooked. If you make potato or any other pierogi and decide to boil first, they only need about a minute. If you want fried pierogi with a filling like potato, you actually don’t have to boil.