Crispy-baked pierogi stuffed with pork and pine nuts

Crispy-baked pierogi stuffed with pork and pine nuts

By
From
Polska
Serves
4
Prep
60 mins
Photographer
Laura Edwards

Crispy pierogi are not a common dumpling, but they are a great alternative to uszka with clear red borscht and also work well with żurek. You should eat these on the side of soups, so that they retain their crunchy consistency. Baked pierogi require a slightly different dough, similar to that of the famous Russian kulebiak, which is just one massive ornately decorated dumpling.

Ingredients

Quantity Ingredient

For the dough

Quantity Ingredient
350g plain flour
150g salted butter, softened
2 tablespoons rapeseed oil
100ml ice-cold water
beaten egg yolk, to glaze

For the filling

Quantity Ingredient
200g minced pork
50g pine nuts, toasted
1 egg
salt, to taste
white pepper, to taste

Method

  1. Tip the flour into a bowl and add the butter and oil. Work into the flour using your hands for a few minutes, then add the ice-cold water, a little at a time. Start kneading until it comes together into a smooth ball. Knead for a further 3–4 minutes then place in a plastic food bag in the fridge for at least 30 minutes.
  2. Preheat the oven to 200°C and lightly grease a baking tray.
  3. To make the filling, combine the pork mince, pine nuts, egg and seasoning together in a bowl, using your hands.
  4. Roll out your dough as thinly as possible on a floured surface. Use either pierogi method, filling them with the pork and pine nut mixture.
  5. Place the pierogi on the baking tray and brush with a beaten egg yolk to glaze. Bake in the oven for 30 minutes.
Tags:
polish
eastern european
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