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Dumplings stuffed with meat offal on custard dough

Pierogi with Pork Heart-and-Lung Filling on Hot-Water Dough

Hearty, tasty pierogi for any occasion! Dough made with boiling water comes out wonderfully tender. It works for boiling (just don't overcook — it's quick) as well as steaming. The key is to knead a firm dough, so it holds its shape well as it cooks. This much dough made me 70 small pierogi. Dig in!

Irisha

Recipe author

Dumplings stuffed with meat offal on custard dough

Composition / ingredients

Servings:

Flour (about 3 cups)

360

Water

170

Butter

Salt

0.5

Salt

Meat offal (I used pork heart and lung, but you can use almost any meat, fish, or vegetables you like)

600

Onion

Vegetable oil (for frying the onion)

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 9 g

Fats 23 % 8 g

Carbohydrates 51 % 18 g

188 kcal

GI: 11 / 0 / 89

Cooking method

Step 1:

The ingredients for the dough.
Step 2:

Bring the water to a boil with the salt and a pat of butter.
Step 3:

Sift the flour into the bowl of a food processor and knead the dough, pouring in the hot water a little at a time.
Step 4:

If you're kneading by hand, stir it together with a spoon first, then start kneading by hand once the dough has cooled a little.
Step 5:

After the processor, knead the dough until smooth — you want a firm but elastic dough. If it's sticky, add more flour; if it's too stiff, add a little warm water at a time. Put the finished dough in a bag or cover it with a towel and let it rest for 30 minutes.
Step 6:

While the dough rests, make the filling. I pre-boiled the offal (pork heart and lung). If you don't care for offal, you can fill the pierogi with boiled potato, braised cabbage, farmer cheese, mushrooms, or berries instead.
Step 7:

Cut the onion into small dice and fry it in vegetable oil until golden.
Step 8:

Grind the heart and lung in a meat grinder or food processor, add the fried onion, salt, and pepper, and grind it all together once more.
Step 9:

Divide the dough into 3–4 parts. Take one piece and put it on a floured work surface.
Step 10:

Roll the dough out thin (about 1–2 mm) and cut out rounds with a glass.
Step 11:

Place a spoonful of filling on each round of dough.
Step 12:

Pinch the edges shut to form each pierogi.
Step 13:

Boil the finished pierogi in salted water until done (they cook quickly — just a few minutes). Pierogi from this dough can also be steamed.
Step 14:

Dress the pierogi with fried onions or a pat of butter (I like butter). Serve with sour cream. Enjoy!