Hamburger Pierogies

By Tasty · 90 min

Ingredients

Instructions

1. In a large bowl, whisk the egg, yogurt and warm water until smooth. Add the flour and stir until combined but still shaggy.
2. Knead on a lightly floured surface for about 5 minutes, until smooth and not sticky, adding a little flour if it gets sticky.
3. Wrap the dough in plastic wrap and rest it at room temperature for 20 minutes.
4. Meanwhile, heat a large skillet over medium heat and add the oil until hot. Add the beef, a heavy pinch of salt and a few cracks of black pepper. Leave undisturbed for 2 minutes, then break into small crumbles and cook 4 to 5 minutes until mostly browned.
5. Add the onion and cook, stirring occasionally, about 2 minutes, until the meat is cooked through.
6. Add the broth and cornstarch and stir to combine. Remove from the heat, stir in the pickles and half of the cheese, then transfer to a bowl and cool to room temperature, about 15 minutes.
7. Divide the rested dough into 2 portions. Roll each on a floured surface to about 1/8 inch thickness.
8. Cut rounds with a 3¾ to 4 inch biscuit cutter, re-rolling scraps as needed, until you have about 22 rounds.
9. Stir the remaining cheese into the cooled filling. Place about 1 tablespoon of filling in the centre of each round, fold over and press to seal.
10. Bring a large pot of salted water to a gentle boil over medium heat. Cook 5 to 7 pierogies at a time until they float, 4 to 5 minutes per batch. Lift out with a slotted spoon.
11. Serve warm, with hamburger sauce for dipping if you like.

Summarized from Tasty's video. Watch it for the details.

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