QiMeal
Pierogi z Mięsem i Kapustą
Pierogi z Mięsem i Kapustą · ready in 1 h 52 min · 4 servings · 793 kcal per serving · medium · 9 ingredients
A hearty Polish pierogi variation with tender dough, savory pork, and tangy sauerkraut, finished simply with golden fried onion.
- Prep
- 58 min
- Cook
- 54 min
- Total
- 1 h 52 min
- Serves
- 4
- kcal
- 793
- Difficulty
- medium
Ingredients · 4 servings
- 500 gWheat flour
- 500 gSauerkraut, rinsed if very sour
- 350 gGround pork
- 2Onion, diced
- 1 tspMarjoram, dried
- 2 tspSalt
- 1 tspBlack pepper, ground
- 2 tbspSunflower oil
- 250 mlWater, hot
Equipment
stovetop, pot, skillet, mixing bowl, rolling pin, round cutter, spoon, knife, colander, spatula, small bowl, thermometer
Instructions
- Prepare Workstation
Gather all ingredients, measure them accurately, and set out a pot, skillet, bowl, rolling pin, cutter, spoon, knife, and colander. · 1 min
What to look for: Ingredients are measured and tools are within reach.
- Cook Sauerkraut
Place sauerkraut in a pot, cover with water, simmer until soft, then drain very well in a colander. · 25 min
What to look for: Sauerkraut looks tender, paler, and no longer releases much liquid.
- Chop Sauerkraut
Chop the drained sauerkraut finely so the filling packs neatly and will not tear the pierogi dough. · 5 min
What to look for: Sauerkraut pieces are short, fine, and evenly chopped.
- Fry Onion
Heat sunflower oil in a skillet, fry diced onion until golden, and reserve 1/3 of it for serving. · 8 min
What to look for: Onion is soft, glossy, and golden at the edges.
- Cook Pork
Add ground pork to the remaining onion and fry, breaking it up, until no pink remains and it reaches 63°C / 145°F. · 8 min
When it is done: Check the center of the pork mixture reaches 63°C / 145°F.
- Mix Filling
Combine pork mixture with chopped sauerkraut, then season with marjoram, black pepper, and part of the salt. · 3 min
What to look for: Filling is moist but not wet, with pork and sauerkraut evenly mixed.
- Make Dough
Mix wheat flour with remaining salt and a little oil, pour in hot water gradually, and knead to a smooth elastic dough. · 8 min
What to look for: Dough is soft, smooth, elastic, and no longer shaggy.
- Rest Dough
Cover the dough and rest it for 20 minutes so the gluten relaxes and rolling becomes easier. · 20 min
What to look for: Dough feels softer and springs back gently when pressed.
- Roll Circles
Roll the dough thinly on a lightly floured surface and cut even circles with a round cutter or glass. · 10 min
What to look for: Dough circles are thin, even, and flexible without tearing.
- Fill Pierogi
Place filling in the center of each circle, fold over, press out air, and seal the edges firmly. · 12 min
What to look for: Pierogi are sealed tightly with no filling leaking from the edges.
- Boil Pierogi
Boil salted water in a wide pot, add pierogi in batches, cook until they float, then simmer 2 minutes more. · 10 min
What to look for: Pierogi float to the surface and look slightly puffed and tender.
- Serve Hot
Serve the pierogi hot, spooning the reserved golden fried onion over the top just before eating. · 2 min
What to look for: Pierogi are glossy, steaming, and topped with golden onion.
Nutrition (per serving)
| kcal | 793 |
|---|---|
| Protein | 30 g |
| Carbohydrates | 106 g |
| of which sugars | 5 g |
| Fat | 27 g |
| of which saturated | 8 g |
| Fibre | 8 g |
| Sodium | 2061 mg |
Nutri-ScoreC
Allergens
Contains: gluten
Ingredient substitutions
Wheat flour
- All-purpose wheat flour: Use the same weight for a classic pierogi dough texture.
Sauerkraut
- Rinsed sauerkraut: Rinsing softens sharp acidity while keeping the traditional flavor.
Ground pork
- Minced pork shoulder: Choose finely minced pork with some fat for a juicy filling.
Onion
- Yellow onion: A standard yellow onion gives the most traditional sweet, fried flavor.
Marjoram
- Dried marjoram: Rub it lightly between fingers before adding to wake up the aroma.
Salt
- Fine salt: Use slightly less if the grains are very fine, then adjust the filling.
