Ingredients
Units
For the Dough
- 2½ cups all-purpose flour, plus extra for kneading, if needed, and dusting
- ½ tsp salt
- 3 Tbsp unsalted butter, cubed
- 1 large egg, lightly beaten
- ¼ cup sour cream
- vegetable oil, for shallow-frying
- 1 cup cooled mashed potatoes
- 2 ¼ oz pastrami, chopped into small pieces
- 3 Tbsp drained sauerkraut
- ½ cucumber pickle spear, finely chopped
- 1 tsp prepared English mustard
- ½ tsp celery salt
- pinch of sea salt, or to taste
- 3 Tbsp Dijon mustard
- 1 Tbsp white wine vinegar
- ½ cup canola oil
- 2 Tbsp finely chopped dill
- ½ tsp sea salt
- pinch of ground white pepper (optional)
Instructions
- Start by making the dough. If you have a food processor, add all the ingredients to it and pulse until the mixture comes together into a sticky dough. If making by hand, add the flour and salt to a bowl. Using your fingertips, gently work the butter into the flour until the mixture resembles bread crumbs, then mix in the egg and sour cream to make a dough.
- Knead the dough using your fingertips on a floured work surface for 5 minutes, adding a little more flour if it is too sticky. Seal in plastic wrap and let rest in the fridge for a minimum of 30 minutes until you prepare the filling.
- Mix all the ingredients for the filling together in a large bowl and check for seasoning.
- Roll out the pierogi dough on a heavily floured work surface until 1/16 inch thick. Using a 3½-inch round cookie cutter, cut out circles from the dough, re-rolling the trimmings to make more circles.
- Place a heaped tsp of the filling in the center of each circle. Fold over to make a semicircle, then dampen your fingers with water and seal the edges.
- Bring a large saucepan of salted water to a boil, drop in the peirogi, in batches, and boil for 5 minutes. Remove with a slotted spoon and drain on a dish cloth.
- Meanwhile, to make the sauce, mix the mustard and vinegar together in a bowl. Add the oil in a very slow trickle, whisking constantly, until it has all been incorporated, then stir in the remaining ingredients.
- Heat 1 Tbsp of oil in a large skillet and fry the pierogi, in batches, for 1 to 2 minutes on each side until golden brown.
- Serve the crispy pierogi hot with the sauce on the side for dipping.
Notes
- This recipe is not kosher. If you want to make it kosher, you can replace the butter with margarine or coconut oil and the sour cream with non-dairy sour cream. You could also leave the pastrami out of the filling.
- You can omit the last step of frying and just enjoy the pierogi boiled.
- The pierogi freeze beautifully—just place them on a cookie sheet in a single layer and open freeze them before sealing them in a resealable plastic freezer bag.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Baking
- Cuisine: Ashkenazi