Cheddar Pierogies Recipe
burnt end brisket sausage, caramelized onions, beerstard, horseradish-chive sour cream
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Ingredients
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Dough
Filling
Toppings
Method
Dough Preparation
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the egg and water.
- 2
Knead the Dough
Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 3
Assembling the Pierogies
- 4
Roll Out the Dough
After resting, roll out the dough on a floured surface to about 1/8 inch thickness.
- 5
Cut and Fill
Using a round cutter, cut the dough into circles. Place a tablespoon of the filling in the center of each circle, fold over, and pinch the edges to seal.
Cooking the Pierogies
- 6
Boil the Pierogies
Bring a large pot of salted water to a boil. Drop the pierogies in batches and cook until they float to the surface, about 3-5 minutes. Remove with a slotted spoon and drain.
- 7
Serving
- 8
Prepare Toppings
In a small bowl, mix the sour cream with horseradish and chopped chives.
- 9
Serve
Serve the pierogies hot, topped with the horseradish-chive sour cream and drizzled with beerstard.
