INGREDIENTS:
For the dough:
2 ¼ cups all-purpose flour, plus extra for dusting
1 teaspoon kosher salt
1 cup sour cream
4 tablespoons unsalted butter, softened
1 large egg
For the filling:
½ pound ground beef
1 cup shredded cheddar
¼ cup minced onions
1 large egg
2 tablespoons relish
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
For the pierogies:
Sesame seeds
2 tablespoons olive oil
2 tablespoons unsalted butter
Shredded lettuce
Thousand Island dressing
DIRECTIONS:
In a large bowl, whisk together flour and salt. Add sour cream, butter, and egg. Stir until well combined and the dough pulls away from the bowl. Transfer dough to a lightly floured counter and knead until only slightly tacky. Cover dough in plastic wrap and refrigerate for at least 30 minutes.In a large skillet, cook beef for 3 to 5 minutes, until browned. Drain on a paper towel-lined plate. In a mixing bowl, combine beef, cheese, onions, egg, relish, salt, and pepper; mix well. Take the dough out of the fridge and gently roll it out on a floured surface until ⅛-inch thick. Using a 4-inch round cookie cutter, cut out circles. You will need to re-roll scraps a couple times.Place 1 tablespoon of filling in the center of each circle and fold the dough over into half moons. Pinch the edges gently to seal.Boil a large pot of salted water. Reduce to a simmer and drop in half the pierogies. Cook for 6 to 7 minutes. They will float to the top when done. Remove with a slotted spoon and drain on towels. Sprinkle with sesame seeds.Heat olive oil and butter in a large skillet until butter melts. Fill the pan with pierogies, but don’t overcrowd; fry for 3 to 4 minutes per side.Serve hot on a bed of lettuce with plenty of Thousand Island dressing for dipping
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