🥟 Adobo Pierogi Recipe

Ingredients

For the Dough:

• 2 cups all-purpose flour

• 1 large egg

• ½ cup sour cream (or plain yogurt)

• ¼ cup butter, softened

• ½ tsp salt

For the Filling (Adobo Style):

• 1 lb chicken thighs (boneless, skinless), diced

• 3 cloves garlic, minced

• ¼ cup soy sauce

• 3 tbsp cane vinegar (or apple cider vinegar)

• 1 bay leaf

• ½ tsp black peppercorns (lightly crushed)

• 1 tsp sugar (optional, to balance flavors)

• ½ small onion, finely chopped

• 2 tbsp oil for cooking

For Serving (optional):

• Caramelized onions or fried shallots

• Sour cream with a splash of soy sauce & calamansi/lime

• Fresh cilantro or scallions

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Instructions

1. Make the Adobo Filling

1. Heat oil in a pan, sauté garlic and onion until fragrant.

2. Add diced chicken, brown slightly.

3. Stir in soy sauce, vinegar, bay leaf, peppercorns, and sugar.

4. Simmer uncovered until chicken is cooked through and liquid reduces to a thick glaze.

5. Remove bay leaf. Let cool, then finely chop or lightly shred the chicken so it holds together in pierogi.

2. Make the Dough

1. In a bowl, mix flour and salt.

2. Add egg, sour cream, and softened butter.

3. Knead until smooth (about 5–7 minutes).

4. Wrap in plastic and rest for 30 minutes.

3. Assemble Pierogi

1. Roll dough thin (⅛ inch).

2. Cut circles (3 inches wide).

3. Place 1 tbsp of cooled adobo filling in the center.

4. Fold into a half-moon, pinch edges tightly (use a little water to seal).

4. Cook Pierogi

• Boil method: Drop into salted boiling water. When they float, cook 1–2 minutes more, then remove.

• Pan-fry option: After boiling, sauté pierogi in butter until golden brown and crispy.

5. Serve

• Top with caramelized onions or fried shallots.

• Dip in a soy-vinegar sour cream sauce for a Filipino-Polish mashup.