These Corned Beef Pierogi bring the rich, salty corned beef, tangy sauerkraut, creamy cheeses, and a punch of whole-grain mustard, all wrapped in tender dough.
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
Fully cook the ground corned beef – before mixing it into the filling. Drain the sauerkraut well – excess moisture can make the filling too wet.Blend the cottage cheese – for a smooth, creamy filling that binds well.Seal the pierogi well – press the edges firmly or use a fork to crimp them.