Pierogi z Kiełbasą Recipe

Polish · Main course · 70 min total

These Polish pierogi are filled with a savory mixture of kielbasa and sautéed onions, then boiled and pan-fried for a crispy finish. A hearty and satisfying main course.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup warm water
• 1 tablespoon vegetable oil
• 8 ounces kielbasa, finely diced
• 1 medium onion, finely chopped
• 1 tablespoon butter
• 1/2 teaspoon black pepper
• 1/4 cup sour cream (for serving)

Instructions

1. In a large bowl, mix flour and salt. Make a well, add egg, warm water, and oil. Mix until dough forms, then knead on floured surface for 5 minutes. Cover and rest 30 minutes.
2. While dough rests, cook kielbasa in a skillet over medium heat until browned, about 5 minutes. Remove and set aside. In same skillet, melt butter and sauté onion until golden, 5-7 minutes. Combine with kielbasa and pepper; let cool.
3. Divide dough into 4 pieces. Roll each piece into a 1/8-inch thick circle. Cut out 3-inch rounds using a cutter or glass. Place about 1 teaspoon filling in center of each round. Fold over and press edges to seal.
4. Bring a large pot of salted water to boil. Cook pierogi in batches for 3-4 minutes after they float. Remove with slotted spoon.
5. Heat a skillet with a little oil or butter over medium heat. Fry boiled pierogi until golden on each side, about 2-3 minutes per side. Serve hot with sour cream.

Tips

• Leftover pierogi can be refrigerated for up to 3 days or frozen before boiling.
• To freeze, place uncooked pierogi on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Boil from frozen, adding 1-2 minutes to cooking time.
• For a vegetarian version, substitute kielbasa with mushrooms or sauerkraut.

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