Spiced Beef and Cabbage Pierogi with Caramelized Onions and Sour Cream.
The pierogi are filled with a spiced beef and cabbage mixture, then pan-fried and served with caramelized onions and a dollop of sour cream.
*(Serves 4-6)*
Ingredients
For the Pierogi Dough:
- 2 cups all-purpose flour (plus extra for dusting)
- 1/2 tsp salt
- 1/2 cup warm water
- 1 large egg
- 2 tbsp sour cream or plain yogurt
For the Filling:
- 1 tbsp olive oil or butter
- 1/2 lb (225g) ground beef
- 1 small onion, finely chopped
- 2 cups finely shredded cabbage
- Salt and pepper to taste
For the Caramelized Onions:
- 2 large onions, thinly sliced
- 2 tbsp butter or olive oil
- Pinch of salt
- 1 tsp sugar (optional, for extra caramelization)
For Serving:
- Sour cream
- Fresh dill or parsley, chopped
Instructions
1. Make the Pierogi Dough:
In a large bowl, combine the flour and salt. In a separate bowl, whisk together the warm water, egg, and sour cream. Gradually add the wet ingredients to the flour, mixing until a dough forms. Knead on a floured surface for 5-7 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
2. Prepare the Filling:
Heat the olive oil or butter in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Add the chopped onion and shredded cabbage, and cook for 5-7 minutes until softened. Stir in the
F N Good Butter Chicken seasoning, salt, and pepper. Cook for another 2-3 minutes, then remove from heat and let cool.
3. Roll and Fill the Pierogi:
Roll out the dough on a floured surface to about 1/8-inch thickness. Use a round cookie cutter or glass to cut out 3-inch circles. Place a spoonful of the beef and cabbage filling in the center of each circle. Fold the dough over to create a half-moon shape, pressing the edges to seal. You can crimp the edges with a fork for a decorative touch.
4. Cook the Pierogi:
Bring a large pot of salted water to a boil. Boil the pierogi in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
5. Pan-Fry the Pierogi:
Heat a large skillet over medium heat and add a tablespoon of butter or oil. Pan-fry the boiled pierogi until golden and crispy on both sides, about 2-3 minutes per side.
6. Caramelize the Onions:
In a separate skillet, heat the butter or olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes until deeply golden and caramelized. Add a pinch of salt and sugar (if using) to enhance the flavour.
7. Serve:
Arrange the pierogi on a platter and top with the caramelized onions. Serve with a dollop of sour cream and a sprinkle of fresh dill or parsley.
Tips
- For a vegetarian version, replace the ground beef with sautéed mushrooms or lentils.
- Make extra pierogi and freeze them for later. Simply boil and pan-fry when ready to eat.
Enjoy!
