Pork Pierogi

Ingredients

• 2 cups all-purpose flour
• 1 large egg
• ½ cup sour cream
• ½ tsp salt
• ½ lb ground pork
• 1 lb potato, peeled and diced small
• ½ medium onion, finely chopped
• 1 to taste salt and pepper
• 1 large onion, sliced thin
• ½ cup sour cream

Instructions

1. 1

   Mix flour and salt in a bowl. Make a well, add egg and sour cream, and stir until shaggy.

2. 2

   Knead dough on a floured surface for 3 minutes until smooth and soft. Wrap and rest 15 minutes.

3. 3

   Boil diced potato in salted water until tender, about 8 minutes. Drain and let cool slightly.

4. 4

   Cook ground pork and chopped onion in a skillet over medium heat, breaking up meat, until no pink remains, ~6 minutes.

5. 5

   Mash warm potato roughly, then fold in cooked pork mixture. Season with salt and pepper. Set aside.

6. 6

   Roll dough on floured surface to 1/8-inch thickness. Cut circles using a 3-inch glass or biscuit cutter.

7. 7

   Place 1 tbsp filling in center of each circle. Fold in half and press edges firmly to seal.

8. 8

   Boil salted water in a large pot. Add pierogi in batches and cook until they float, then 2 minutes more. Transfer to a plate.

9. 9

   Heat 2 tbsp oil in a skillet over medium. Cook sliced onion until golden and caramelized, about 8 minutes.

10. 10

    Pan-fry cooked pierogi in remaining oil until edges are golden, about 2 minutes per side.

11. 11

    Divide pierogi among plates. Top with caramelized onions and a dollop of sour cream. Serve hot.

Tools you’ll need

• mixing bowl
• measuring cups and spoons
• cutting board
• chef's knife
• large pot (for boiling dough and filling potatoes)
• 12-inch skillet
• wooden spoon
• 3-inch round cutter or drinking glass
• slotted spoon
• fork (for mashing potato)

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