She Strengthens

Savory Pierogies Recipe: A Delicious Twist on a Pan-Slavic Classic

Pierogies, also known as varenyky, are a beloved staple in many Eastern European countries, including Poland, Russia, Ukraine, Latvia, and Lithuania. These tender, egg-rich dumplings are typically filled with a variety of ingredients, but in this recipe, we’re focusing on a savory blend of ground beef, onion, carrot, and fresh thyme.

The Dough: A Delicate Balance of Flavors

To create the perfect pierogi dough, you’ll need:

• 1 large egg
• 1/4 cup sour cream
• 1/4 cup plus 2 tablespoons water
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 2 cups all-purpose flour

Whisk together the egg, sour cream, water, olive oil, and salt, then add the flour and stir until combined. Gently knead the dough on a floured surface until it comes together, being careful not to overwork it. Let the dough rest for 30 minutes, covered with plastic wrap.

The Filling: A Hearty Blend of Flavors

For the filling, you’ll need:

• 2 tablespoons unsalted butter
• 1 small yellow onion, quartered and thinly sliced
• Kosher salt and freshly ground black pepper
• 1 teaspoon granulated sugar
• 1 teaspoon sherry vinegar or red wine vinegar
• 1 medium carrot, peeled and finely diced
• 1 teaspoon chopped fresh thyme leaves
• 1 large garlic clove, minced
• 1/2 pound ground beef, preferably organic

Melt the butter in a large frying pan over medium-high heat, then add the onion, salt, and sugar. Cook until caramelized and brown, about 10 minutes. Add the vinegar, carrot, thyme, and garlic, and cook until tender, about 5 minutes. Raise the heat to medium-high and add the beef, cooking until it’s no longer pink, about 5 minutes. Drain the meat if necessary, then season with salt and pepper to taste.

Assembling and Cooking the Pierogies

To assemble the pierogies, roll out the dough to 1/8-inch thick on a floured surface. Cut out rounds using a 3-inch biscuit or round cookie cutter, and fill each with a scant 1 tablespoon of filling. Brush the edge of half the round lightly with an egg wash, then fold the round in half, pressing the edges together and crimping them to seal.

Bring a large pot of salted water to a boil, then add the pierogies in batches and cook until tender and they float to the top, 12 to 15 minutes. Using a slotted spoon, transfer the pierogies to paper towels to drain.

To serve, warm half the butter and half the olive oil together in a large frying pan over medium heat. Fry the pierogies in batches until golden brown on both sides, adding more butter and olive oil as needed. Serve at once and enjoy!