The "pastrogi" Recipe
Filled with Katz's tender, thinly sliced pastrami and enclosed in our fluffy pierogi dough.
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Ingredients
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Dough
Filling
Topping
Method
Dough Preparation
Make the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the egg and water. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth. Cover with a towel and let it rest for 30 minutes.
Filling Preparation
Prepare the Filling
In a mixing bowl, combine the pastrami, cream cheese, Dijon mustard, and chopped dill. Mix until well combined.
Assembly and Cooking
Assemble the Pastrami Pierogi
Roll out the rested dough on a floured surface to about 1/8 inch thickness. Cut into 3-inch circles using a cookie cutter or glass. Place a teaspoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.
Cook the Pierogi
Bring a large pot of salted water to a boil. Carefully drop the pierogi into the water in batches. Cook for 3-5 minutes or until they float to the top. Remove with a slotted spoon and drain.
Serve
Serve warm topped with sour cream and chopped chives.