Beef and leek pierogi
For the pierogi dough:
- 325 ml (1 1/3 cup) of flour
- 2.5 ml (1/2 teaspoon) of salt
- 150 ml (2/3 cup) of hot water
- 45 ml (3 tablespoons) of olive oil
For the stuffing:
- 225 g (1/2 pound) of ground beef
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of mashed potatoes
- 180 ml (3/4 cup) of grated smoke cheese or sharp cheddar cheese
- 30 ml (2 tablespoons) of sour cream
- 30 ml (2 tablespoons) of butter
- Sufficient olive oil
- Salt and pepper, to taste
For the garnishing:
- 180 ml (3/4 cup) of sour cream
- 30 ml (2 tablespoons) of chives, chopped
- 5 ml (1 teaspoon) of caraway seeds, chopped
For the pierogi dough:
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Sieve together flour and salt. Shape a well and pour in hot water and oil. Mix the dough and knead for 2 to 3 minutes until it becomes soft and smooth. Add more flour if necessary. Wrap the dough in plastic wrap and let it rest on the countertop for 30 to 60 minutes.
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Cut the dough into 2 pieces. On a floured work surface, roll out the dough to 1 mm (1/16 inch) thickness. Cut out 12 circles of 8 cm (3 1/4 inches) with a die-cutter.
For the stuffing:
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In a pan, cook meat and leek over medium-high heat until meat loses its pink colour. Degrease and let it cool.
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In a bowl, mix the mashed potatoes, meat, cheese and sour cream. Adjust seasoning and set aside.
For assembling and baking the pierogi:
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Place about 20 ml (4 teaspoons) of stuffing on the circles. Moisten the edges and close in a half-moon shape, pinching the edges well.
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Cook pierogi in salted boiling water for about 2 minutes. Drain and place pierogi on a lightly oiled plate.
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In a pan, brown the pierogi in butter over medium-high heat for 1 to 2 minutes.
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Serve with sour cream and sprinkle with chives and caraway.
