This rich, flavorful pork filling pairs beautifully with the soft pierogi dough and creates a juicy, well-seasoned bite every time.
Ingredients
For the Dough
- 2 cups (250 g) all-purpose flour (plus extra for dusting)
- 1/2 tsp salt (3 g)
- 1 large egg
- 1/2 cup sour cream (or dairy-free yogurt for a non-dairy version)
- 2 tbsp butter, melted (or oil for non-dairy) (28 g)
For the Filling (Ground Pork)
- 8 oz (225 g) ground pork
- 1 small onion, finely diced
- 1 tbsp butter or oil (14 g)
- 1 clove garlic, minced
- 1/2 tsp salt (adjust to taste) (3 g)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (adds depth)
- 1/2 tsp dried marjoram (traditional Polish flavor)
- 1/4 tsp ground caraway seeds (optional, but adds an earthy note)
- 1/2 tsp dried thyme (or 1 teaspoon fresh)
- 1 tsp Worcestershire sauce (for umami)
- 1 tsp soy sauce (optional, enhances savoriness)
- 1/4 tsp mustard powder (or 1/2 teaspoon Dijon mustard, optional)
- 1/2 tsp apple cider vinegar (helps balance the richness)
- 1/4 cup chicken or beef broth (for moisture)
- 1/2 tsp sugar (to balance flavors) (2 g)
For Serving
- 2 tbsp butter or oil (28 g)
- 1 small onion, thinly sliced (for caramelized topping)
- Sour cream or Dijon mustard sauce (optional)
Instructions
- Make the Dough — In a mixing bowl, combine flour and salt.
- Add the egg, sour cream, and melted butter.
- Mix until a dough forms, then knead on a lightly floured surface for about 5 minutes, until smooth.
- Wrap the dough in plastic wrap and let it rest at least 30 minutes at room temperature.
- Make the Filling — Heat butter or oil in a skillet over medium heat.
- Add onions and cook until soft and lightly golden (4–5 minutes). Add garlic and cook for 1 more minute.
- Add ground pork to the pan, breaking it up with a spoon. Cook until browned and no longer pink (about 5–7 minutes).
- Sprinkle in salt, pepper, smoked paprika, marjoram, caraway (if using), and thyme.
- Stir in Worcestershire sauce, soy sauce (if using), mustard powder or Dijon (if using), apple cider vinegar, broth, and sugar. Simmer until the liquid is mostly absorbed (2–3 minutes). Taste and adjust seasoning if needed.
- Remove from heat and let the mixture cool completely before filling the pierogi. For a smoother filling, pulse it in a food processor for a few seconds if desired.
- Assemble the Pierogi — Roll out the rested dough on a lightly floured surface to about 1/8-inch thickness.
- Use a round cutter (or a glass) to cut out 3-inch circles.
- Place about 1 teaspoon of filling in the center of each circle.
- Fold the dough over to create a half-moon shape and pinch the edges tightly to seal. You can crimp with a fork for extra security.
- Place finished pierogi on a floured tray and cover with a damp towel.
- Cook the Pierogi — Boiled (Traditional): Bring a pot of salted water to a gentle boil.
- Add the pierogi in batches, stirring gently to prevent sticking.
- When they float to the top (about 2–3 minutes), cook for 1 more minute, then remove with a slotted spoon.
- Cook the Pierogi — Pan-Fried (Crispy): Heat butter or oil in a pan over medium heat. Add the boiled pierogi and fry until golden brown and crispy, about 2–3 minutes per side.
- Serve — In the same pan, sauté sliced onions in butter until caramelized. Serve the pierogi hot with caramelized onions and a side of sour cream or Dijon mustard sauce.
Notes
Savory-Sweet Twist: Add 1/4 cup sautéed cabbage or a small amount of finely minced apple for a hint of sweetness.
Mushroom Variation: Mix in finely diced mushrooms for extra umami.
Herby Freshness: Add chopped fresh parsley or dill just before assembling the pierogi.