Corned Beef And Cheddar Pierogi

Corned Beef And Cheddar Pierogi

Potato and cheddar are in most pierogi, but when you add corned beef it brings them into a whole new dimension! I love the flavors in these crispy pockets of goodness. They are topped with caramelized sauerkraut and it adds so much flavor!

The idea behind this recipe

Coming up with new things to do with corned beef is one of my favorite things to do in the kitchen, and this time of year when corned beef is plentiful the ideas start flowing. I almost missed the St. Patrick’s day cutoff this year but for some reason when I was daydreaming about making corned beef hash I thought of the meat and potato combo and realized it would be perfect in pierogi.

I wanted to top it with some sauerkraut and at the last minute I decided it would be best to caramelize the sauerkraut it to concentrate that salty sour flavor.

Make the corned beef and cheddar pierogi filling

I often make my own corned beef, it’s pretty easy, but I used a store bought one for this recipe. When it id done cooking and fully cooled, stir it into a bowl with mashed potatoes and chopped cheddar.

the filling

Make the corned beef and cheddar pierogi

The dough is flour, egg, sour cream, and butter. Roll it out and make the pierogi! I usually say don’t overfill, but since the filling is so solid it’s easy to really load up these pierogi without making a mess.

form the pierogi

Cook the corned beef and cheddar pierogi

Boil them first for a few minutes until they start to float.

boil

Then pan fry until crispy on both sides! So good!

pan fry the pierogi

Serve the cheddar and corned beef pierogi

The sour cream is mixed with lime and hot sauce. The sauerkraut is caramelized. I like to top them right in the serving plate like it’s a fancy appetizer.

serve the cheddar and corned beef pierogi

So good! I love how the potato and corned beef soften as they cook so it comes oozing out when you take a bite. Yum!

cheddar and corned beef pierogi

Twists on this recipe

You could play around with different toppings for this. Some bacon would always be good. You could also add some herbs like parsley inside the pierogi.

If you have never made pierogi before, here is a traditional recipe.

If you love corned beef, check out my corned beef gravy fries, or this corned beef risotto.

Corned Beef And Cheddar Pierogi
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5 from 2 votes

Corned Beef And Cheddar Pierogi

Pierogi filled with potatoes, corned beef, and lots of cheese. Served with caramelized sauerkraut, spicy sour cream, and scallions.
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Servings: 20 pierogi
Calories: 152kcal

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

Instructions

  • 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.
  • Mix the potatoes, cheese, and corned beef in a bowl to combine.
  • 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.
  • 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.
  • Mix the sour cream, hot sauce, and lime juice in a bowl. Season with salt.
  • 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.
  • 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.
  • Plate the pierogi and top with the sauerkraut, sour cream, and scallions.

Nutrition

Calories: 152kcal | Carbohydrates: 14g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 264mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 1mg

4 Comments

  1. 5 stars
    Made these two ways today….I made the corned beef with Swiss and also did a cheddar with bacon. These did not disappoint! I served with Guinness kraut fried, lemon asparagus, and marbled rye toast quarters for March 17th !! I tripled the recipe and will make and freeze the rest for another time!!
    Thank you!!

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