Homemade Meat Pierogi with Caramelized Onions and Bacon, and Cucumber Salad

Homemade Meat Pierogi with Caramelized Onions and Bacon, and Cucumber Salad

Handmade Polish dumplings filled with a savory mixture of seasoned ground beef and pork, boiled to perfection and served with rich caramelized onions, crispy bacon, a dollop of sour cream, and a refreshing cucumber salad.

Dietary

Tags

Ingredients

Instructions

  1. For the Pierogi Dough: In a large bowl, whisk together the 3 1/2 cups all-purpose flour and 1 teaspoon salt. In a separate bowl, whisk the 1 large egg, 1 cup warm water, and 2 tablespoons vegetable oil. Pour the wet ingredients into the dry and mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes at room temperature.
  2. For the Meat Filling: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 large finely diced yellow onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the 1 pound ground beef and 1 pound ground pork to the skillet. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
  3. Stir in the 1 teaspoon dried marjoram, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup beef broth to the meat mixture. Cook until the broth is absorbed. Remove from heat and let cool slightly.
  4. Roll out the rested dough on a lightly floured surface to about 1/8-inch thickness. Using a 3-inch round cutter or a drinking glass, cut out circles. Place about 1 tablespoon of the cooled meat filling in the center of each circle. Fold the dough over the filling to form a half-moon, and firmly pinch the edges to seal.
  5. For the Topping: In a large skillet, cook the 1/2 pound diced smoked bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Pour out most of the bacon fat, leaving about 2 tablespoons in the skillet (add 2 tablespoons vegetable oil if less fat remains). Add the 2 large thinly sliced yellow onions to the skillet and sauté over medium-low heat until deeply caramelized and tender, about 15-20 minutes, stirring occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  6. For the Mizeria (Cucumber Salad): In a medium bowl, combine the 2 each thinly sliced English cucumbers, 1/2 cup sour cream, 1 tablespoon fresh dill, 1/2 tablespoon distilled white vinegar, and 1/2 teaspoon granulated sugar. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir gently to combine and refrigerate until serving.
  7. Bring a large pot of salted water to a gentle boil. Working in batches, drop 6-8 pierogi into the boiling water. Cook for 2-4 minutes after they float to the surface. Remove with a slotted spoon and drain.
  8. Serve the hot pierogi immediately, tossed with some of the caramelized onions and bacon fat. Garnish with the crispy bacon bits and fresh parsley, and serve with a dollop of sour cream and a side of chilled Mizeria.

Notes

If making ahead, boil pierogi as directed, then cool completely and store in an airtight container for up to 2 days in the refrigerator. Reheat by sautéing in a little butter or oil until golden and heated through. You can also freeze unboiled pierogi on a floured baking sheet until solid, then transfer to a freezer bag and cook from frozen when ready.

Nutrition (per serving)