Pork Pierogi Recipe

Pork Pierogi Recipe

Pork Pierogi Recipe

Course: Appetizers and Snacks, PorkDifficulty: Medium
Prep time


Cooking time




Everybody has their own unique idea of what comfort food is. For some, comfort food is a rich beef stew with creamy mashed potatoes, and thick sliced bread with plenty of butter. For others, comfort food comes in the form of cheesy, gooey, deep dish pizza.
In reality, comfort food can be anything you like, as long as it makes you feel happy, relaxed, and comforted as you tuck in. One comfort food that myself and my family could happily devour all day long, is a Polish dish by the name of ‘Pork Pierogi.’

If you love pork, and you love soft and fluffy dumplings, pork pierogi is always going to be a winner. A mainstay of Polish cuisine since the 17th century at least, it is perhaps Poland’s answer to Japanese gyoza.
Pierogi is basically a filled dumpling made by taking a simple unleavened dough, adding a savoury or sweet filling, wrapping them closed in a semi-circle shape, and boiling, steaming, or shallow frying. The name ‘pierogi’ has Polish origins and is derived from the plural ‘pierog’ which basically means ‘filled dumplings.’ You can put all kinds of different fillings inside, but I like to go with a basic pork and veggie filling.
Polish immigrants all over the globe have taken pierogi recipes with them wherever they have settled, and locals have been so glad that they did. Back in the 19th and 20th century in the USA for example, Polish immigrants looking to raise funds for their churches, started to sell pierogis to hungry Americans, and they couldn’t get enough.
The popularity of the dish in the west doesn’t stop there, though, as north of the border in Canada, the dish in unbelievably popular. No, seriously, if you venture to small village in Alberta, Canada you’ll find a 27-foot pierogi statue. During the 90s, there were even calls to feature the dish on Canadian 2 dollar coins!
What I love about this dish is the fact that it’s such a wholesome food. Is it the healthiest dish in the world? No, but it’s certainly not the worst, and you will find carrots, onions, and garlic in there for vitamins, as well as plenty of protein from the meat.
I love the contrast in textures you get from pierogis as you get the softness from the minced pork and sauteed vegetables on the inside, and the crispness from the fried crispy dough pastry on the outside.
Now, traditionally pierogis are boiled or steamed like gyoza, and sometimes if I want a change in texture, or to save on calories, that’s how I’ll prepare them, and they taste just as amazing. My personal preference however, and that of my family, is to gently fry them in butter until they’re golden and crispy on the outside.
To finish, I like to sprinkle them with crispy bacon and serve with a sour cream dip and finely sliced green onions. Yum!


  • 500 g (1 lb) minced pork

  • 200 ml (6.9 fl oz) hot water

  • 120 g (4.3 oz) chopped smoked bacon

  • 400 g (14.3 oz) flour

  • 2 medium onions chopped

  • 1 medium carrot, chopped

  • 5 minced garlic cloves

  • 1 tsp salt

  • Ground pepper to taste

  • 50 g (1.8 oz) butter

  • 2 tbsp vegetable oil

  • 1 large egg

  • Sour cream (optional)


  • In a large bowl, With a whisk, mix the flour and half a teaspoon of salt in a large bowl
  • Add egg, vegetable oil and hot water to the bowl, knead the dough for 5 minutes until it stops sticking to your hands. If the dough continues to be sticky, add a little more flour. You can also lubricate your hands with a little vegetable oil.
  • Wrap the dough with cling film so it doesn’t dry out. Let it rest at room temperature for 15-20 minutes.
  • Stuffing
  • In the meantime, let’s get on with the filling. Melt 1/3 of the butter in a large skillet and sauté onion, carrot and garlic until golden brown.
  • Add minced meat and half of the chopped bacon to the vegetables.
  • Saute the mixture for about 10 minutes until it turns brown. Salt, pepper to taste. When you see the meat is ready, drain all excess oil and fat from it and set the stuffing aside.
  • In another skillet, fry the rest of the bacon over low heat until it becomes nice and crispy
  • Assembling pierogi
  • Now it’s dough turn again. Divide it into 2 parts. First, roll out the dough up to 1 mm in thickness and cut out circles of dough. After that, do the same with the second part of the dough.
  • Place 1 tbsp filling on each dough circle.
  • Fold each circle in half and secure the junction with a fork or your fingers, whichever you prefer.
  • Fry pierogi in butter until golden brown on each side.
  • Place the finished pierogi on a paper towel to remove excess oil.
  • Sprinkle the pies with crispy bacon and serve with sour cream and green onions.

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