Homemade Pork with Cabbage Pierogi Recipe
These Pork with Cabbage Pierogi combine Polish and Chinese traditions. Tender dough, savory pork, ginger, and napa cabbage. Flavorful and delicious.
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Equipment
- large mixing bowl (for dough + filling)
- measuring cups and spoons
- Rolling Pin
- Cookie cutter 3-4 inch
- cutting board
- sharp knife
- small bowl (for dipping sauce)
- large pot (for boiling)
- slotted spoon or spider strainer
- Large skillet or non-stick pan (for pan-frying)
- Clean kitchen towel or plastic wrap (to cover dough)
Ingredients
Ingredients for the dough:
- 4 cups All-Purpose Flour
- 1 teaspoon Salt
- 1 cup hot water
- 30 g Butter melted
Ingredients filling:
- 1.5 lbs ground pork
- 1.5 cups green onions finely chopped (use both white and green parts)
- 3 cloves garlic minced
- 2 tablespoons ginger fresh, grated
- 1 cup napa cabbage finely chopped and squeezed dry
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon white pepper or black pepper
- 1/2 teaspoon salt
- ½ teaspoon dried marjoram
Ingredients dipping sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoons sesame oil
- 1 teaspoon honey
- 1 clove garlic grated
- 1 teaspoon fresh ginger grated
- 1 teaspoon chili oil or Sriracha optional
- Sliced scallions for garnish
- Sesame seeds for garnish
Instructions
- Make the pierogi dough. Mix 4 cups All-Purpose Flour and 1 teaspoon Salt in a large bowl. Make a well in the center. Pour in 1 cup hot water and 30 g Butter (melted)
- Stir with a wooden spoon until the mixture starts to come together
- Knead with your hands for 5-8 minutes until smooth and elastic (the dough should be soft but not sticky)
- Cover with plastic wrap or a damp towel and let rest for 30 minutes minimum (or up to 2 hours)
- In a large bowl, combine the 1.5 lbs ground pork with:1.5 cups green onions, 3 cloves garlic, 2 tablespoons ginger, 1 cup napa cabbage, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1/2 teaspoon white pepper, 1/2 teaspoon salt, ½ teaspoon dried marjoram
- Mix well with your hands until evenly distributed.
- Do a taste test: pinch off a small piece, cook it in a pan, taste, and adjust seasoning if needed
- Cover and refrigerate while you roll the dough (helps flavors meld)
- Divide the dough into 4 portions (easier to work with). Keep unused portions covered so they don't dry out
- Roll out one portion to about 1/8-inch thick on a floured surface. Cut circles with a 3-inch round cutter (or a glass or cup)
- Place 1 heaping teaspoon of filling in the center of each circle. Fold in half to make a half-moon shape
- Press the edges firmly to seal (wet your finger with water if the edges won't stick)
- Place on a floured surface or parchment paper. Repeat with the remaining dough
- Bring a large pot of salted water to a boil. Add the pierogi in batches (don't crowd – maybe 10-12 at a time)
- When they float to the surface, cook 3-4 more minutes. Remove with a slotted spoon
- If pan frying, heat 2-3 tbsp butter and 1 tbsp oil in a large skillet over medium-high heat
- Add the boiled pierogi; don't crowd. Fry 2-3 minutes per side until golden and crispy
- Prepare the dipping sauce. Whisk everything together: 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoons sesame oil, 1 teaspoon honey, 1 clove garlic, 1 teaspoon fresh ginger, 1 teaspoon fresh ginger, 1 teaspoon chili oil or Sriracha. Taste and adjust:
- Use sliced scallions and sesame seeds for garnish
Notes
Let the dough rest - don’t rush this. Resting 30–45 minutes relaxes the gluten and makes rolling so much easier.
Cook a test spoonful first - fry a small bit of filling and taste before assembling 40 dumplings. Adjust salt or soy now, not later.
Boil gently, not aggressively - a rolling boil can knock them open. Keep it at a steady but gentle boil.
Cook a test spoonful first - fry a small bit of filling and taste before assembling 40 dumplings. Adjust salt or soy now, not later.
Boil gently, not aggressively - a rolling boil can knock them open. Keep it at a steady but gentle boil.
Nutrition
Serving: 5gCalories: 533kcalCarbohydrates: 52gProtein: 23gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 69mgSodium: 1297mgPotassium: 431mgFiber: 3gSugar: 2gVitamin A: 317IUVitamin C: 7mgCalcium: 51mgIron: 4mg
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