Timothy DeLaGhetto and David So Hit Up the Taste of Little Italy Food Festival
Big Mac Pierogies Recipe
Total Time: 1 hour, 30 minutes
- 2 ¼ cups all-purpose flour, plus extra for dusting
- 1 teaspoon kosher salt
- 1 cup sour cream
- 4 tablespoons unsalted butter, softened
- 1 large egg
- ½ pound ground beef
- 1 cup shredded cheddar
- ¼ cup minced onions
- 1 large egg
- 2 tablespoons relish
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Sesame seeds
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Shredded lettuce
- Thousand Island dressing
- In a large bowl, whisk together flour and salt. Add sour cream, butter, and egg. Stir until well combined and the dough pulls away from the bowl. Transfer dough to a lightly floured counter and knead until only slightly tacky. Cover dough in plastic wrap and refrigerate for at least 30 minutes.
- In a large skillet, cook beef for 3 to 5 minutes, until browned. Drain on a paper towel-lined plate. In a mixing bowl, combine beef, cheese, onions, egg, relish, salt, and pepper; mix well.
- Take the dough out of the fridge and gently roll it out on a floured surface until ⅛-inch thick. Using a 4-inch round cookie cutter, cut out circles. You will need to re-roll scraps a couple times.
- Place 1 tablespoon of filling in the center of each circle and fold the dough over into half moons. Pinch the edges gently to seal.
- Boil a large pot of salted water. Reduce to a simmer and drop in half the pierogies. Cook for 6 to 7 minutes. They will float to the top when done. Remove with a slotted spoon and drain on towels. Sprinkle with sesame seeds.
- Heat olive oil and butter in a large skillet until butter melts. Fill the pan with pierogies, but don't overcrowd; fry for 3 to 4 minutes per side.
- Serve hot on a bed of lettuce with plenty of Thousand Island dressing for dipping.