Pan Pierogi with Crispy Pork
Skip the dough—use wonton wrappers as pierogi shells and stuff with spiced ground pork. Pan-fry until crispy, then finish with caramelized onions and sour cream for an authentic Polish weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 16 pieces wonton wrappers
- 6 oz ground pork
- 1 medium, divided yellow onion
- ½ tsp caraway seeds
- 4 tbsp sour cream
- 2 tbsp, chopped fresh dill (or chives)
- 2 tbsp neutral oil
- 1 tbsp butter
Instructions
- 1
Brown ground pork in a skillet over medium-high heat, breaking it up with a spoon, until no pink remains, ~4 minutes.
- 2
Finely chop half the onion and stir into pork with caraway seeds and a pinch of salt. Cook 1 minute, then transfer to a bowl.
- 3
Spoon 1 tsp pork filling into center of each wonton wrapper, wet edges with water, fold into triangle, then curl corners together.
- 4
Heat oil in the same skillet over medium-high until shimmering. Pan-fry pierogi in batches 2-3 minutes per side until golden and crispy.
- 5
Slice remaining onion thin and cook in butter over medium until caramelized and dark golden, ~5 minutes.
- 6
Transfer pierogi to plates, top with caramelized onions, sour cream, and fresh dill. Serve immediately.
Tools you’ll need
- 12-inch skillet
- spoon
- bowl
- cutting board
- knife
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