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Beef and leek pierogi

Author: Les Cultures de chez nous
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Pierogi de bœuf et poireaux
Preparation 50
Baking 8
Portions 4 (24 pierogi)
Freezing No
Ingredients
Preparation

Ingredients

  • 325 ml (1 1/3 cup) of flour
  • 2.5 ml (1/2 teaspoon) of salt
  • 150 ml (2/3 cup) of hot water
  • 45 ml (3 tablespoons) of olive oil
For the stuffing:
  • 225 g (1/2 pound) of ground beef
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of mashed potatoes
  • 180 ml (3/4 cup) of grated smoke cheese or sharp cheddar cheese
  • 30 ml (2 tablespoons) of sour cream
  • 30 ml (2 tablespoons) of butter
  • Sufficient olive oil
  • Salt and pepper to taste
For the garnishing:
  • 180 ml (3/4 cup) of sour cream
  • 30 ml (2 tablespoons) of chives, chopped
  • 5 ml (1 teaspoon) of caraway seeds, chopped
LeeksFind our bag in yourlocal grocery store

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Preparation

  • Sieve together flour and salt. Shape a well and pour in hot water and oil. Mix the dough and knead for 2 to 3 minutes so that the dough becomes soft and smooth. Add more flour if necessary. Wrap the dough in plastic wrap and let it rest on the countertop for 30 to 60 minutes.
  • In a pan, cook meat and leek over medium-high heat until meat loses its pink colour. Degrease and let it cool.
  • In a bowl, mix the mashed potatoes, meat, cheese and sour cream. Adjust seasoning and set aside.
  • Cut the dough into 2 pieces. On a floured work surface, roll out the dough to 1 mm (1/16 inch) thickness. Cut out 12 circles of 8 cm (3 inches) with a die-cutter.
  • Place about 20 ml (1 1/3 tablespoons) of stuffing on the circles. Moisten the edges and close in a half-moon shape, pinching the edges well.
  • Cook pierogi in salted boiling water for about 2 minutes. Drain and place pierogi on a lightly oiled plate.
  • In a pan, brown the pierogi in butter over medium-high heat for 1 to 2 minutes.
  • Serve with sour cream and sprinkle with chives and caraway.
For the dough:
  • Sieve together flour and salt. Shape a well and pour in hot water and oil. Mix the dough and knead for 2 to 3 minutes so that the dough becomes soft and smooth. Add more flour if necessary. Wrap the dough in plastic wrap and let it rest on the countertop for about 30 to 60 minutes.

Chef's notes