Cole Saladino/Thrillist

Big Mac Pierogies Recipe

Total Time:  1 hour, 30 minutes
Yield:  18-20


  • 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.
Cole Saladino/Thrillist