Corned Beef Pierogi

Save those leftovers from St. Patrick’s Day and make these corned beef pierogi! They are freezer friendly too.

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Happy St. Patrick’s Day! Today marks an even more momentous occasion – a year ago today we were told to work remotely. I’m sure everyone can agree that the last year has crept by at lightning speed. Yes, slow and fast. Fitting that the last year would be confusing even by measurements of time.

But now here we are at St. Patrick’s Day again, which means if you still cooked corned beef and cabbage to celebrate you may have some leftover. In which case, I have the perfect solution, turn them into…

Corned beef pierogi!

You will want to prep the dough tonight, because it needs to chill. Then tomorrow you will thank yourself as you reimagine those leftovers into something new! While you could really use any amount you have on hand, I added 4 ounces of corned beef and 1 cup chopped cabbage into the potato filling.

I like using my cookie scoop to make adding even amounts of filling easier. Then all that’s left to do is seal, boil, and saute them.

Can you freeze the pierogi?

Yes! If you don’t want to cook them all at once you can freeze prior to boiling. When you are ready to use them, let them thaw, and continue from where you left off.

Still have more leftover corned beef? Try these corned beef nachos or a corned beef grilled cheese!

Six years ago: Slow Cooker Reuben Dip

Seven years ago: Slow Cooker Corned Beef with Rutabaga and Carrots

Ten years ago: St. Patrick’s Day Menu & Gluten-Free Green Velvet Cake Balls

CORNED BEEF PIEROGI

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Yield: 32 small or 16 large Prep Time: 35 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup sour cream (or plain Greek yogurt)
• 1 egg
• 1/4 cup melted unsalted butter, plus 2 Tbsp for sauteeing

FILLING

• 4 red potatoes, skinned and boiled
• 4 oz. chopped corned beef
• 1 cup chopped cabbage
• Salt and pepper, to taste

Directions

1. Make the dough: In a food processor with the blade attachment, mix together the flour and salt by pulsing. Beat the egg, then add all at once to the flour mixture while pulsing the food processor. Add the sour cream and melted butter and pulse until the dough pulls away from the sides and forms a ball. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight (can be kept in the refrigerator for up to 2 days).
2. In a large bowl, smash the boiled potatoes then stir in the corned beef and cabbage. Add salt and pepper to taste.
3. Make the pierogi: Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogi and 3-1/2″ for large pierogi). Place a small ball of filling (about 1 tsp for small, 2 tsp for large) in the center of each dough round.
4. Brush the edges of the dough with a little water. Fold the dough over, forming a semi-circle, and press the edges together using your fingers.
5. Bring a large pot of water to a boil. Carefully place pierogi a few at a time in the boiling water and remove when they float to the top. Rinse in cool water and let dry.
6. In a large skillet, melt the butter. Saute the pierogi until golden brown on each side. Serve warm with Thousand Island Dressing.

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