Corned Beef and Cheese Stuffed Pierogi Recip
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.
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
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.
Nutrition
Serving: 8piecesCalories: 465kcalCarbohydrates: 60gProtein: 17gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 73mgSodium: 861mgPotassium: 269mgFiber: 3gSugar: 2gVitamin A: 306IUVitamin C: 11mgCalcium: 66mgIron: 4mg
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