Pierogi z Wieprzowiną i Kapustą

Nutrition · per serving

Steps

1. 1

   Mix flour and salt in a bowl. Add the egg and warm water, stirring until a shaggy dough forms. Knead for 5 minutes until smooth and elastic, adding only a little extra flour if sticky. Cover and let rest while preparing the filling.

   360 g plain flour, plus extra for dusting1 large egg150 ml warm water5 g fine salt
2. 2

   Heat the oil in a wide pan over medium heat. Add the onion, cabbage, and caraway seeds. Cook for 5 to 6 minutes, stirring, until the cabbage softens and most moisture has evaporated.

   400 g Taiwanese cabbage, finely shredded100 g onion, finely diced1 teaspoon caraway seeds1 teaspoon rapeseed oil
3. 3

   Add the minced pork, salt, and black pepper to the pan. Cook for 6 to 7 minutes, breaking the meat up finely, until no pink remains and the mixture is fairly dry. Spread the filling on a plate to cool briefly.

   300 g pork loin, trimmed and finely minced2 g black pepper3 g fine salt
4. 4

   Divide the dough into two pieces. Roll each piece on a lightly floured surface to about 2 mm thick, keeping the unused piece covered so it does not dry out.

   360 g plain flour, plus extra for dusting
5. 5

   Cut the dough into 12 cm rounds. Place about 1 heaped tablespoon of the pork and cabbage filling in the center of each round, leaving a clear border. Moisten the edge with water, fold the dough over, and press firmly to seal, then crimp the edge. Make 24 pierogi, keeping them covered on a floured tray.

   300 g pork loin, trimmed and finely minced400 g Taiwanese cabbage, finely shredded100 g onion, finely diced1 teaspoon caraway seeds
6. 6

   Bring a large pot of well-salted water to a gentle boil. Cook the pierogi in batches for 3 to 4 minutes, stirring once to prevent sticking. They are ready when they float and the dough feels tender; lift them out with a slotted spoon and drain.

7. 7

   Heat the butter and oil in a large nonstick skillet over medium heat. Pan-crisp the boiled pierogi in batches for 2 to 3 minutes per side, until lightly golden without allowing the butter to burn.

   15 g unsalted butter1 tablespoon rapeseed oil
8. 8

   Transfer to a serving platter, scatter with fresh dill, and serve immediately. Avoid overcrowding the skillet so the pierogi brown rather than steam.

   2 tablespoons chopped fresh dill

Origin & History

Pierogi are among Poland’s best-known comfort foods, with roots in Central and Eastern European dumpling traditions. Cabbage and pork fillings are especially associated with rustic Polish cooking and are commonly served with fried onions or sour cream.