Corned Beef with Cheese Stuffed Pierogi Recipe
Pierogi, but make bold! These Corned Beef Pierogi bring together rich, salty corned beef, tangy sauerkraut, creamy cheese, and a punch of whole-grain mustard, all wrapped in tender dough.
Whether you boil, pan-fry, or smother them in butter, they’re the perfect fusion of Polish tradition and St. Patrick’s Day vibes.
Get ready for a pierogi that’s as comforting as it is unforgettable!
Why you will love Corned Beef Pierogi
A unique twist on a classic – Pierogi lovers will appreciate the familiar soft, pillowy dumplings, but the savory, corned beef filling. It’s like handheld Reuben-meets-pierogi experience, but keeping your hands clean!
Bold, balanced flavors – savory, salty corned beef, tangy kraut, smooth, creamy cheese and hint of caraway = perfect bite.
Versatile & crowd-pleasing – they can be boiled, baked or pan-fried. Serve with various sauces and toppings to everybody’s liking.
Ingredients, Variations and Substitutions
Corned beef – ground finely to create a smooth, cohesive filling. If corned beef isn’t available, pastrami or even slow-cooked brisket with a touch of mustard and pickling spices can bring a similar depth of flavor.
Cottage cheese and cream cheese work together to create a creamy, slightly tangy base. If you prefer a more traditional Polish touch, farmer’s cheese can replace both, creating a drier, slightly more crumbly texture while still binding the filling well.
Sauerkraut – well-drained and finely chopped, adds acidity and little crunch. If sauerkraut isn’t your thing, finely chopped dill pickles or even a splash of sauerkraut juice could add the same tangy brightness.
Whole-grain mustard – don’t skip it! It ties everything together, reinforcing the corned beef’s briny, spiced profile. It adds mild heat and texture. Dijon can be a solid swap, or a touch of horseradish mustard for a more pronounced punch.
Freshly ground black pepper and lightly crushed caraway seeds bring flavors that complement the sauerkraut and mustard. Alternatively, you can use a small amount of fennel seed or coriander, offering a milder but still aromatic alternative.
All-purpose flour is the main ingredient of the dough, providing structure and softness.
A large egg helps bind everything together, adding richness and elasticity to make rolling and sealing easier.
Warm water will keep the dough pliable while ensuring it doesn’t become too stiff. Don’t use hot water, as it may cook the raw egg.
Sour cream makes the dough extra soft and easy to work with. Skip the sour cream if you prefer a more traditional dough. Use Greek yogurt if you like more tang in the dough.
Neutral oil or melted butter adds flexibility, preventing the dough from drying.
Salt brings everything together.
Equipment you will need
- Food processor, meat grinder
- Knife & cutting board
- Mixing bowls
- Wooden spoon or spatula
- Rolling pin
- Round cutter or glass
- Small spoon or scoop
- Fork or pierogi mold (optional)
- Large pot
- Slotted spoon
- Skillet (if pan-frying)
Top Tips
Fully cook the ground corned beef – before mixing it into the filling.
Drain the sauerkraut well – excess moisture can make the filling too wet, so squeeze out as much liquid as possible before adding it to the mixture.
Blend the cottage cheese – for a smooth, creamy filling that binds well.
Let the filling cool before stuffing – a warm filling can make the dough too soft and harder to seal. Let it cool to room temperature before assembling.
Roll the dough evenly – aim for ⅛-inch thickness when rolling out the pierogi dough. Too thick, and the pierogi will be chewy; too thin, and they may tear.
Seal the pierogi well – press the edges firmly or use a fork to crimp them. A small dab of water on the edges can help seal them even better.
Boil until they float – fresh pierogi only need 2–3 minutes in boiling water. Once they float, give them another 30 seconds, then remove.
Step-by-step instructions
- In a large bowl, combine flour and salt.
- Add lightly beaten egg, sour cream, and oil.
- Gradually pour in warm water, mixing with a spoon or your hands until a shaggy dough forms.
- Knead on a lightly floured surface for 5–7 minutes, until the dough becomes smooth and elastic.
- Cover with a damp towel and let it rest for at least 30 minutes to relax the gluten.
- Chop the sauerkraut and set it on the strainer to drain all the juice while you prepare the meat.
- Grind the raw corned beef, or chop it finely and pulse it in a food processor.
- Using a skillet, cook the ground corned beef. Toss in the drained sauerkraut and caraway seeds during the last minute of cooking.
- Blend the cottage cheese until smooth, then mix it with the softened cream cheese.
- Let the cooked meat cool slightly before combining with the cottage cheese, cream cheese, mustard, and black pepper.
- Taste and adjust seasoning if needed. Cover and refrigerate while you roll out the dough.
- Lightly flour your work surface and roll out the dough to about ⅛ inch (3mm) thick.
- Use a 3-inch (7.5 cm) round cutter (or an upside-down glass) to cut circles.
- Place about one teaspoon of filling in the center of each circle.
- Fold the dough over to create a half-moon shape.
- Press the edges together firmly, sealing with your fingers or a fork. If needed, use a little water on the edges to help seal.
- Pro Tip: Keep the prepared pierogi covered with a damp towel to prevent drying out while you work.
- Bring a large pot of salted water to a gentle boil. Drop in the pierogi in batches, stirring gently to prevent sticking.
- When they float to the top (about 3 minutes), let them cook for 1–2 minutes more, then remove with a slotted spoon.
- Serve garnished with fresh dill, atop of braised cabbage or spicy mustard slaw, with a dipping sauce
Best way to enjoy Corned Beef Pierogi
Pan-fried & crispy – after boiling, sauté them in butter until golden brown and crispy.
With a dipping sauce – serve with a grainy mustard sour cream dip or delicious dill sauce.
On top of buttery braised cabbage.
With fresh herbs – chopped dill or parsley and a spoonful of sour cream.
Caramelized onions and a touch of balsamic make for a delicious topping.
With melted cheese – sprinkle the pierogi with shredded Swiss, Gruyère, or aged cheddar and bake for a few minutes until bubbly.
With a spicy mustard slaw – will add crunch and acidity to balance the rich filling.
You may also like:
Storage instructions, reheating
- Allow the pierogi to cool completely before storing them. This prevents excess moisture from making them soggy.
- Place the pierogi in an airtight container or a resealable plastic bag. Store in the fridge for up to 3 days.
- For longer storage, arrange the pierogi in a single layer on a baking sheet, making sure they aren’t touching, and freeze them for 2-3 hours. Once frozen, transfer them to an airtight container or freezer bag. They can be kept in the freezer for up to 2 months.
Reheating Instructions
Boiling (Best for Frozen Pierogi):
- Bring a large pot of water to a boil.
- Drop the frozen pierogi (don’t thaw) into the water and cook for about 5-7 minutes or until they float to the top. If refrigerated, cook for 3-4 minutes.
- After boiling, you can pan-fry them in butter for a crispy texture or enjoy them soft.
Pan-Frying (For Refrigerated or Frozen Pierogi):
- Heat butter or oil in a skillet over medium heat.
- If refrigerated, just fry for 3-4 minutes per side until golden and crispy.
- For frozen pierogi, you can pan-fry them straight from the freezer. Cook for 5-7 minutes on each side until golden and crispy.
Oven-Baking (For Reheating in Batches):
- Preheat the oven to 375°F (190°C).
- Place the pierogi in a single layer on a baking sheet.
- Bake for 10-15 minutes or until heated through and crispy on the edges.
Corned Beef and Cheese Stuffed Pierogi Recip
Equipment
- Food processor or meat grinder
- Knife and cutting board
- mixing bowls
- Rolling Pin
- cookie cutter
- Pierogi mold
- Small spoon, fork
- slotted spoon
- large pot
Ingredients
For the filling
- 1 ½ cups ground corned beef
- ½ cup cottage cheese
- ¼ cup cream cheese
- ⅓ cup sauerkraut
- 1 tbsp whole-grain mustard
- ½ tsp ground black pepper
- ¼ tsp caraway seeds lightly crushed for extra flavor
For the dough
- 3 cups all-purpose flour
- 1 large egg
- ½ cup warm water
- ¼ cup sour cream
- 1 tbsp oil
- ½ tsp salt
Instructions
- In a large bowl, combine flour and salt.
- Add lightly beaten egg, sour cream, and oil.
- Gradually pour in warm water, mixing with a spoon or your hands until a shaggy dough forms.
- Knead on a lightly floured surface for 5–7 minutes, until the dough becomes smooth and elastic.
- Cover with a damp towel and let it rest for at least 30 minutes to relax the gluten.
- Chop the sauerkraut and set it on the strainer to drain all the juice while you prepare the meat.
- Grind the raw corned beef, or chop it finely and pulse it in a food processor.
- Using a skillet, cook the ground corned beef. Toss in the drained sauerkraut and caraway seeds during the last minute of cooking.
- Blend the cottage cheese until smooth, then mix it with the softened cream cheese.
- Let the cooked meat cool slightly before combining with the cottage cheese, cream cheese, mustard, and black pepper.
- Taste and adjust seasoning if needed. Cover and refrigerate while you roll out the dough.
- Lightly flour your work surface and roll out the dough to about ⅛ inch (3mm) thick.
- Use a 3-inch (7.5 cm) round cutter (or an upside-down glass) to cut circles.
- Place about one teaspoon of filling in the center of each circle.
- Fold the dough over to create a half-moon shape.
- Press the edges together firmly, sealing with your fingers or a fork. If needed, use a little water on the edges to help seal.
- Pro Tip: Keep the prepared pierogi covered with a damp towel to prevent drying out while you work.
- Bring a large pot of salted water to a gentle boil.
- Drop in the pierogi in batches, stirring gently to prevent sticking.
- When they float to the top (about 3 minutes), let them cook for 1–2 minutes more, then remove with a slotted spoon.
- Serve garnished with fresh dill, atop of braised cabbage or spicy mustard slaw, with a dipping sauce
Notes
Nutrition
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Conclusion
These Corned Beef Pierogi bring together the best of tradition and creativity. The bold, savory flavors of corned beef, creamy cheeses, tangy sauerkraut, and warm spices, all wrapped in tender dough creat that perfect bite.
Pan-fry them until crispy, serve them with a rich mustard dip, or with buttery braised cabbage, they’re a comforting dish that’s perfect for any occasion.
From St. Patrick’s Day feasts to cozy weeknight dinners, these pierogi are sure to be a hit. Plus, they store and reheat beautifully, making them a great make-ahead meal.
Give them a try, and let me know in the comments how you like to enjoy your pierogi!
FAQ
Can I use store-bought corned beef instead of grinding it myself?
Yes! If you have pre-cooked corned beef, you can finely chop or shred it instead of grinding raw corned beef.
Do I need to rinse the corned beef before grinding and cooking?
A quick rinse under cold water can help balance the flavors if your corned beef is very salty. However, since we’re adding creamy and tangy ingredients, the saltiness is naturally softened in the final filling.
Can I make the filling ahead of time?
Absolutely! The filling can be made up to 2 days in advance and stored in an airtight container in the fridge. This helps the flavors meld together!
How can I prevent my pierogi from opening while cooking?
Press firmly with your fingers or a fork to seal the edges. If your dough feels dry, a tiny bit of water or egg wash along the edges can help it stick better. I often use a pierogi press. It is very convenient and seals the pierogi very well.
Can I bake the pierogi instead of boiling or frying them?
Baking is possible but may result in a drier texture. If you prefer to bake, brush them with butter or oil and bake at 375°F (190°C) for 15-20 minutes, flipping halfway through.
