Korean-Style Bulgogi Pierogi recipe - ingredients, nutrition and when to eat it
These Polish dumplings are filled with bulgogi, potato, and onion. Their tender filling pairs the sweet, savory flavor of bulgogi with potato and onion.
These Polish dumplings are filled with bulgogi, potato, and onion. Their tender filling pairs the sweet, savory flavor of bulgogi with potato and onion. Boil them or pan-fry until golden, then serve with sour cream. They’re a good choice for lunch or dinner when you’re in the mood for a different kind of dumpling.
World cuisine · 50 minutes to cook
Tips: If filling or moisture gets on the edges, they may not seal well, so wipe the edges clean before folding.
Tips: For golden pierogi, melt a little butter in a pan and cook the boiled pierogi for 2 minutes on each side.
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Ingredients (1 serving)
- Flour — 60 g
- Potato — 0.5 pc
- Bulgogi — 60 g
- Onion — 0.3 pc
- Butter — 1 tsp
- Sour cream — 1 Tbsp
- Salt — 0.3 tsp
- Water — 2 Tbsp