While it’s hard to top a potato and cheese pierogi filling, readers do occasionally ask about a meat filling. This is my favorite, pork pierogi. This is from a Polish cooking class I attended in Warsaw. It’s simple and easy to prepare.
The one thing that might be a challenge is finding the premade Polish spice blend that this recipe calls for. You might find it in a Polish deli, occasionally I see it on Amazon, but I also have a recipe for you to make your own. The spices are subtle, but add an interesting layer of flavor. If you can’t find it premade, and don’t have a way to grind spices, check out the recipe, maybe you’ll have some of the ingredients in your cabinet already ground, just add a generous pinch of any that you have.
These proportions make about two dozen. The chef who led the class encouraged us to make pierogi more frequently for family meals. She made the case that pierogi making doesn’t have to be an all-day affair where you produce enough dumplings to feed the Polish army. It didn’t take long to make this small batch.
If you want to make more, just click a scale button and the recipe plug-in will double or triple the recipe for you.
Pierogi Queen cutting board – click on photo to buy it from the Polish Shirt Store!
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Often we told to boil pierogi just until it comes to the top of the water, but there’s a small difference when preparing this filling. Because they do contain raw meat, you’ll want to boil these pierogi for 5 minutes before removing from the boiling water.
I’ve linked to a recipe for pierogi dough in the recipe, but I haven’t included it. Use your favorite. It seems like everyone has one. I hope the meat eaters in your home enjoy this as much as I did!
Smacznego!
Lois
Pork Pierogi
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 2 dozen 1x
- Category: pasta
- Method: stovetop
- Cuisine: Polish
Description
Hearty meat filling with subtly interesting spices, sure to be one of your favorite pierogi recipes
Ingredients
- 6 ounces groud pork
- 1/2 teaspoon salt
- 1 teaspoon Pieprz Ziołowy (herbal pepper)
- 1/4 cup finely diced onion
- 2 teaspoons oil or lard
- your favorite pierogi dough or this standard dough
Instructions
- Add the pork, salt, and herbal pepper to a mixing bowl. Saute the onion in oil until translucent. Add to the pork and mix until the onions and seasonings are evenly distributed.
- Fill 3-inch circles of your favorite pierogi dough with a teaspoon of the pork filling. Cook in simmering water for 5 minutes. You might finish them by sauteing in butter or serve with melted butter. Other options include serving with sour cream or sauteed onion.
Keywords: Pork Pierogi
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Sharon C
I made this recipe a few weeks ago and we loved it! I have been looking for a good meat pierogi recipe for years. They were very flavorful but not heavy handed on the spices. This has become my favorite pierogi! While the herbal pepper (pieprz ziolowy) is hard to find it is a must for this recipe. I was lucky enough to find it at a Polish Deli about a half hour from home. Thank you for posting!
★★★★★
polishhousewife
I’m so glad to hear you found the herbal pepper. It adds just the right touch. Thanks, Sharon!
Leon Konieczny
I’ve made these and they are wonderful. The Pieprz Żiełowy is a perfect seasoning for the pork, and I enhanced it with a teaspoon or two of czarnuszka. However, for my second try, I cooked the pork first, then ground it. The texture was more to my liking, rather than being meatball-like. But however you do it, this recipe is great, and the “special seasoning” really makes it.
★★★★★