Herbed Chicken Pierogi are a comforting blend of tender chicken and fresh herbs wrapped in a homemade dough. This recipe is perfect for those cozy nights when you crave something hearty yet refined. Dive into this simple yet flavorful dish that combines rustic charm with a touch of elegance.
The base of our dough is all-purpose flour, which creates a soft yet sturdy wrap for the filling. Sour cream adds a tangy richness and helps keep the dough tender. A large egg binds the dough together, while salt enhances all the flavors. A splash of water is necessary to bring the dough to the right consistency.
For the filling, boneless, skinless chicken breasts are finely chopped to provide a lean, protein-packed base. Fresh parsley, dill, and chives bring a vibrant aromatic quality, while garlic and onion add depth and savory notes. Olive oil ensures a moist filling, and a bit of butter finishes the dish with a rich, golden crust. Season with salt and pepper to taste.
These pierogi are delightful served with a dollop of sour cream or a side of caramelized onions. Pair them with a simple green salad dressed in lemon vinaigrette for a fresh contrast. A light, crisp white wine or a refreshing iced tea complements the dish beautifully.
Let's start with the dough. In a large bowl, mix your flour and salt. Add the sour cream, egg, and water to the mix, and work it into a dough. Knead it on a floured surface until smooth, then cover and let it rest for 30 minutes. This resting time is crucial for a soft dough.
While the dough rests, heat olive oil in a skillet over medium heat. Toss in your onion and garlic, sautéing until they're translucent and fragrant. Add the chopped chicken to the skillet. Stir in the parsley, dill, and chives, along with a good pinch of salt and pepper. Cook until the chicken is done, about 8-10 minutes, then set it aside to cool slightly.
Roll your dough out on a floured surface to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles. Place a spoonful of the chicken mixture onto each circle. Fold them over and crimp the edges with a fork to seal.
Bring a pot of salted water to a boil. Drop the pierogi in batches, letting them cook until they float to the surface, which takes about 3 minutes. As they cook, melt butter in a separate pan. Once the pierogi are boiled, transfer them to the hot butter and fry until they're golden brown.
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