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Pork and Pinenut Stuffed Pierogi

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Crispy pierogi are not a common dumpling, but they are a great alternative to uszka with clear red borscht and also work well with zurek.

Pork and Pinenut Stuffed Pierogi

You should eat these on the side of soups, so that they retain their crunchy consistency.
0 from 0 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Pierogi
Servings: 4 servings
Calories: 880kcal
Author: The Cook

Ingredients

For the dough

  • 350 g plain flour (all-purpose flour)
  • 150 g salted butter, softened
  • 2 tablespoons rapeseed oil
  • 100 ml ice-cold water
  • egg yolk, beaten , to glaze

For the filling

  • 200 g pork mince (ground pork)
  • 50 g pine nuts, toasted
  • 1 egg
  • salt and white pepper, to taste

Instructions

  • 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.
  • Preheat the oven to 200°C. (400°F ; Gas Mark 6) and lightly grease a baking tray.
  • To make the filling, combine the pork mince, pine nuts, egg and seasoning together in a bowl, using your hands.
  • Roll out your dough as thinly as possible on a floured surface.
  • Use our pierogi filling method (see here), filling them with the pork and pine nut mixture.
  • Place the pierogi on the baking tray and brush with a beaten egg yolk to glaze. Bake in the oven for 30 minutes.
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Notes

  • Recipes and images from Polska: New Polish Cooking by Zuza Zak

Nutrition

Serving: 1serving | Calories: 880kcal | Carbohydrates: 68g | Protein: 20g | Fat: 58g | Saturated Fat: 24g | Cholesterol: 157mg | Sodium: 314mg | Potassium: 335mg | Fiber: 2g | Sugar: 0g | Vitamin A: 995IU | Vitamin C: 0.3mg | Calcium: 35mg | Iron: 5.4mg
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