Ingredients
pierogi dough
2 cups flour
pinch of salt
1 egg
1/2 cup sour cream
1/4 cup melted butter
Filling
1 cup cooked crumbled corned beef
1 cup mashed potato
1 cup grated sharp cheddar cheese
Toppings
2 cups sauerkraut
1 cup sour cream
2 tablespoons hot sauce
1 lime juice of
2 scallions sliced thin
Directions
1
Mix the flour and salt in a large bowl. Stir in the melted butter, sour cream, and egg. Stir until somewhat combined, then knead with your hands for about 8 minutes until smooth. Wrap and set aside in the fridge at least a half hour.
2
Mix the potatoes, cheese, and corned beef in a bowl to combine.
3
Roll the dough thin, about 1/8th of an inch. Cut out rounds, I did 2.5 inches. Place about 1 and a half tablespoons of the filling onto the dough round, and use your finger to rub a small amount of water on the edge of the dough. Fold the dough over the filling forming a half moon shape. Use a fork to seal the dough around the edges.
4
Put the sauerkraut into a frying pan with some oil over medium high heat. Cook about 30 minutes, stirring often, until blackened in some areas and browned in others.
5
Mix the sour cream, hot sauce, and lime juice in a bowl. Season with salt.
6
Bring some water to a boil and boil the pierogi for about 3 minutes to cook. Remove from the pot and toss with some oil.
7
Bring a pan to high heat with a little oil. Add the pierogi, in batches if needed, and brown on both sides. Remove from heat.
8
Plate the pierogi and top with the sauerkraut, sour cream, and scallions.