Hand-Crimped Pork and Mushroom Pierogi with Caramelized Onions and Creamy Cucumber Dill Salad

Hand-Crimped Pork and Mushroom Pierogi with Caramelized Onions and Creamy Cucumber Dill Salad

Exquisitely tender, homemade pierogi generously filled with slow-cooked pork, earthy wild mushrooms, and sweet onions. Boiled then pan-fried until golden, and served with a bright, creamy dill cucumber salad.

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Ingredients

Instructions

  1. For the pork filling: Place pork butt chunks in a pot, cover with water, and add 1/2 teaspoon of salt. Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours, or until fork-tender. Drain, let cool, then shred the pork. Strain and reserve 1/2 cup of the cooking liquid.
  2. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 2 finely diced yellow onions and cook until very soft and translucent, about 10-12 minutes. Stir in the soaked, chopped dried porcini mushrooms and cook for another 5 minutes.
  3. Combine shredded pork, mushroom-onion mixture, softened cream cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Mix well, adding reserved pork liquid a tablespoon at a time until mixture is moist but not wet. Set aside to cool completely.
  4. For the dough: In a large bowl, combine all-purpose flour, 1 teaspoon salt, and the lightly beaten eggs. Gradually add the warm water, mixing with a spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
  5. Divide the dough into 3-4 portions. On a lightly floured surface, roll out one portion at a time to about 1/16-inch thickness. Using a 3-inch round cutter or glass, cut out circles. Re-roll scraps as needed.
  6. Place about 1 tablespoon of pork and mushroom filling in the center of each dough circle. Fold the dough over to form a half-moon shape and crimp the edges firmly to seal, ensuring no gaps.
  7. Place finished pierogi on a lightly floured baking sheet or parchment paper, ensuring they do not touch. Cover with a clean kitchen towel to prevent drying while you work on the remaining pierogi.
  8. For the caramelized onions: While forming pierogi, melt 2 tablespoons of unsalted butter in a separate skillet over medium-low heat. Add the remaining 2 finely diced yellow onions and a pinch of salt. Cook, stirring occasionally, for 25-30 minutes, until deeply golden brown and sweet. Set aside.
  9. For the creamy cucumber dill salad: In a medium bowl, whisk together sour cream, fresh dill, white vinegar, granulated sugar, and the remaining 1/4 teaspoon black pepper. Add the thinly sliced English cucumbers and toss to coat. Refrigerate until ready to serve.
  10. Cook the pierogi: Bring a large pot of salted water to a rolling boil. Carefully drop pierogi into the boiling water, about 10-12 at a time, making sure not to overcrowd the pot. Cook for 2-3 minutes after they float to the surface. Remove with a slotted spoon.
  11. In a large skillet, heat 4 tablespoons of olive oil over medium heat. Once hot, add the boiled pierogi in a single layer and pan-fry for 3-4 minutes per side, until golden brown and slightly crispy. Work in batches as needed.
  12. Serve the pan-fried pierogi immediately with generous spoonfuls of caramelized onions and the creamy cucumber dill salad. Garnish with extra fresh dill if desired.

Notes

Uncooked pierogi can be frozen. Arrange them in a single layer on a floured baking sheet and freeze until solid, then transfer to freezer bags. Cook from frozen in boiling water for 4-5 minutes, then pan-fry.

Nutrition (per serving)