Polish Pork Pierogi

Ingredients

• 2 cups all-purpose flour
• 1 potato, medium, peeled and quartered
• 1 egg
• ½ tsp salt
• ½ lb ground pork
• 1 onion, medium, thinly sliced
• ¼ tsp black pepper

Instructions

1. 1

   Heat 2 tbsp olive oil in a skillet over medium. Add sliced onion and cook, stirring occasionally, until deep golden and soft, ~8 minutes.

2. 2

   Add ground pork to the skillet. Break it up with a spoon and cook until no pink remains, ~5 minutes. Season with salt and pepper. Cool for 5 minutes.

3. 3

   Boil potato in salted water until very tender, ~10 minutes. Drain well and press through a ricer or mash until smooth.

4. 4

   On a floured surface, combine flour, mashed potato, egg, and 0.5 tsp salt. Knead for 5 minutes until smooth and slightly sticky.

5. 5

   Divide dough into 2 equal halves. Roll one half to 1/8-inch thickness on a floured surface.

6. 6

   Cut dough into 3-inch rounds using a glass or cookie cutter. Spoon 1 tbsp filling onto each round.

7. 7

   Fold each round in half and press edges firmly to seal. Repeat with second dough half.

8. 8

   Bring a large pot of salted water to boil. Add pierogi in batches without crowding. They're done when they float and stay afloat for 1 minute.

9. 9

   Heat 2 tbsp olive oil in a skillet over medium-high. Pan-fry pierogi in batches until golden on both sides, ~2 minutes per side.

10. 10

    Serve hot with sour cream and caramelized onions on top.

Tools you’ll need

• large pot
• 12-inch skillet
• ricer or box grater
• cutting board
• knife
• rolling pin
• 3-inch cookie cutter or drinking glass
• slotted spoon

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