Pierogi with Pork and Onion Filling
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Ingredients
- 400 g plain flour
- 2 eggs
- 300 g pork mince
- 2 onion
- 1 tsp marjoram
- 40 g butter
Nutrition (per serving)
- Calories
- 636 kcal
- Protein
- 28.3 g
- Carbohydrate
- 81.2 g
- of which sugars
- 5.9 g
- Fat
- 22.9 g
- of which saturates
- 10.1 g
- Fibre
- 4.3 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the pork mince and half the chopped onion in a pan for 8-10 minutes until the pork has no pink remaining, then stir in the marjoram and leave to cool.
- 2
Mix the flour, eggs, a pinch of salt and enough warm water (about 120ml) to form a smooth dough. Knead for 5 minutes, then roll out thinly and cut into rounds.
- 3
Spoon a little of the pork filling onto each round, fold over and pinch the edges to seal firmly.
- 4
Bring a large pan of salted water to the boil and cook the pierogi in batches for 3-4 minutes until they float, then drain.
- 5
Fry the remaining chopped onion in the butter for 5 minutes until golden, then toss the pierogi through and serve.
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