Devil's pierogi are a spicy, warming variation of classic Polish pierogi — the filling combines juicy ground meat and smoked sausage with sour fermented cabbage and hot pepper, creating an intense, "devilish" flavor. The dish has roots in home cooking, where it was common to combine meat with fermented cabbage for depth of flavor; here we add spiciness and a smoky note that enhances the character of the filling. Serve hot, drizzled with sour cream or sautéed in butter with onions. Perfect for winter meals when we need hearty and warming dishes. Bold, impressive, and easy to freeze.
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Sift 400 g of wheat flour onto a large work surface or into a large bowl. Make a well in the center with your finger or the end of a spoon. In a separate bowl, whisk together 120 g of eggs with 8 g of salt and 160 ml of water. Pour 15 g of rapeseed oil into the liquid and mix well.
Slowly pour the liquid into the well in the flour and mix with a fork or the handle of a spoon, only the center part, first bringing the flour from the sides to the center. Once the ingredients are combined, start kneading with your hands: gather the flour from the sides and knead until a uniform, smooth dough forms. Knead for 6–8 minutes until the dough stops sticking and becomes elastic. If it is too dry, add 1 tablespoon of water (15 ml); if it is too sticky, sprinkle with a tablespoon of flour.
Form the dough into a ball, cover it with a cloth, and let it rest for at least 20–30 minutes at room temperature. This allows the gluten to relax, making the dough easier to roll out.
Prepare the vegetables: peel 150 g of onion and chop it into small cubes. Mince 15 g of garlic (3 cloves). If the sauerkraut is very sour, rinse it under cold water and squeeze out the excess juice; then chop it into smaller pieces up to 300 g.
Heat 15 g of rapeseed oil in a large skillet over medium heat. Add the chopped onion and sauté for 4–5 minutes until it becomes translucent and slightly golden. Add 400 g of ground meat and 150 g of chopped sausage, breaking up the meat with a wooden spoon. Cook for 8–10 minutes until the meat is well browned. Add 15 g of garlic and sauté for an additional 1 minute — the garlic should be fragrant but not burnt.
Add the chopped sauerkraut, 15 ml of apple cider vinegar, and 5 g of sugar to the sautéed meat, sprinkle with 4 g of hot paprika and 2 g of black pepper. Mix thoroughly and reduce the heat to low. Simmer the filling for 10–12 minutes, stirring every 2–3 minutes, until the flavors combine and the excess moisture evaporates. Taste and season with salt if necessary.
If you are using smoked paprika (optional), add 2 g to the filling at the end of cooking and mix. Set the filling aside to cool completely — the filling must be cold or at least lukewarm to avoid softening the dough during shaping.
Divide the rested dough into two parts. Roll out one part on a floured surface to a thickness of about 2 mm. Use a round cutter or a glass with a diameter of 7 cm to cut out circles — each disc should have an even edge.
Place about 18–22 g of filling on each circle (use a teaspoon). Wet the edges of the circle with your finger, fold it in half, and seal the edges tightly by pressing with your fingers and removing the air. You can also crimp the edges with a fork or create a ruffled edge with one finger by folding small pleats.
In a large pot, bring 2.5–3 liters of water to a boil with 8 g of salt. Add the dumplings in batches (not too many at once, so the water doesn't stop boiling). When the dumplings float to the surface, cook them for another 2–3 minutes from the time they surface, gently stirring with a slotted spoon to prevent them from sticking together. Remove to a tray or directly onto plates.
If you want to sauté the dumplings (recommended for texture): heat 30 g of butter in a pan over medium heat. Transfer the drained dumplings to a dry pan and fry for 2–3 minutes on each side until the edges are golden and crispy. Sautéed dumplings have a contrast between the soft filling and the crunchy skin.
Serve the dumplings hot, drizzled with 200 g of 18% sour cream or with a little on the side. You can also sprinkle them with sautéed chopped onion (leftover from frying the filling) for sweetness and texture. Additionally, you can serve pickled cucumbers or a red cabbage salad.
In Polish cuisine, fillings that combine meat with cabbage have a long tradition — sauerkraut was an important method of preservation, and the combination with meat provided a hearty meal for cold days. The addition of hot pepper is an influence of external flavors that enhance local traditions.
Serve the dumplings hot, drizzled with sour cream, and topped with sautéed onions. For a contrast in textures, sauté some of the dumplings in butter. We recommend dark beer or dried fruit compote as a drink.
Pierogi can be frozen arranged on a tray after cooling, then transferred to a bag — freeze for up to 3 months. Cook straight from the freezer by dropping them into lightly salted boiling water and cook for 4–6 minutes after they float. Store in the refrigerator for up to 2 days.
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Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...
See all recipes in this categoryTraditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.
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