Polish Ham Pierogi
Polish ham pierogi is a lesser-known but all the more delicious version of the traditional stuffed pasta. It is especially popular during the Easter season, when leftover cooked ham is creatively recycled. The salty, smoky ham harmonizes perfectly with the soft dough and creamy sour cream. The kitchen is filled with the aroma of fried onions and ham as the pierogi slowly cook in the pot – a truly cozy Polish classic. The secret to the recipe is the balance of finely chopped, well-fried ham and lightly sautéed onions. Tip: You can also add grated cheese to the filling to taste if you want a richer flavor.
Ingredients for this recipe
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Preparation Steps
1
Sift the all-purpose flour into a large bowl, add the salt, then crack in the egg. Gradually pour in the water while mixing. Once the dough comes together, place it on a floured surface and knead until smooth, about 8–10 minutes. TIP: Well-kneaded dough will be elastic and not sticky, but not dry.
2
Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes. This will help it become easily shapeable.
3
Finely chop or grind the cooked ham. Finely chop the onion as well, then sauté in oil in a pan until translucent. Add the ham and sauté together for a few minutes. Let it cool, then mix together. TIP: If the filling is dry, add a little sour cream to make it creamier.
4
Roll out the rested dough to about 2 mm thickness, then use a glass to cut out circles. Place a spoonful of ham filling in the center of each circle.
5
Fold the circles in half and press the edges firmly together with your finger or a fork. TIP: For a secure seal, lightly moisten the edge of the dough.
6
Bring a large pot of water to a boil, add salt, then cook the pierogi in batches. When they float to the top of the water, cook for another 1–2 minutes, then drain.
7
Serve fresh with sour cream and fried onions. TIP: You can also fry the cooked pierogi in a pan with a little oil if you prefer a crispier texture.
