Ingredients (18)
For the dough:
- 1 large egg
- 1/4 cup sour cream
- 1/4 cup plus 2 tablespoons water
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
For the filling:
- 2 tablespoons unsalted butter (1/4 stick
- 1 small yellow onion, quartered and thinly sliced
- Kosher salt and freshly ground black pepper
- 1 teaspoon granulated sugar
- 1 teaspoon sherry vinegar or red wine vinegar
- 1 medium carrot, peeled and finely diced
- 1 teaspoon chopped fresh thyme leaves
- 1 large garlic clove, minced
- 1/2 pound ground beef, preferably organic
For assembling and browning:
- 1 large egg, beaten with 1 teaspoon water
- 2 tablespoons unsalted butter (1/4 stick
- 2 tablespoons olive oil
Nutritional Information
- Calories127
- Fat7.55g
- Saturated fat3.08g
- Trans fat0.23g
- Carbs10.65g
- Fiber0.53g
- Sugar0.64g
- Protein4.05g
- Cholesterol34.25mg
- Sodium66.76mg
- Nutritional Analysis per serving (20 servings) Powered by
Tip
How to Thaw Beef
As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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Tip
How to Freeze Beef
In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
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Tip
How to Store Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
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Next: How to Pick Ground Beef
Tip
How to Pick Ground Beef
The possibilities with ground beef are seemingly endless, though you’ll probably want to pay the most attention to cost and fat content. Naturally, the lower the fat content, the higher the price. A leaner meat; however, may not taste as moist and flavorful, so keep that in mind if you’re making a meal that’s prone to dryness (like meatloaf or hamburgers). Sometimes the extra fat can make or break a dish.
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Next: How to Thaw Ground Beef
Tip
How to Thaw Ground Beef
Like other meats, the best way to thaw ground beef is to leave it in the refrigerator. If you’re in a pinch, take out your frozen meat and place it on a plate under running cold water. A microwave may also work, but it is likely to start cooking your meat, which you’ll want to avoid.
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Also called varenyky, pierogies are pan-Slavic, pan-Baltic dumplings popular in Poland, Russia, Ukraine, Latvia, and Lithuania. In this savory version, ground beef, onion, carrot, and fresh thyme come together in a savory filling for tender, egg-rich, and sour cream–enhanced dumpling dough. The boiled pierogies get a final browning in a mix of butter and olive oil.
For more dumpling ideas, check out our Mushroom Pierogies, Pork and Shrimp Potstickers, and Meat and Chinese Chive Potstickers.
Instructions
To make the dough:
- 1In a bowl, whisk together the egg, sour cream, water, olive oil, and salt. Add the flour and stir to combine.
- 2Dump the dough onto a floured work surface and gently knead just until the dough comes together. Do not overwork the dough. Transfer the dough to the bowl, cover with plastic wrap, and let rest for 30 minutes.
To make the filling:
- 1In a large frying pan over medium-high heat, melt the butter. Add the onion, 1 teaspoon salt, and the sugar and cook until caramelized and brown, about 10 minutes. Add the vinegar and stir to coat. Add the carrot, thyme, and garlic and cook until tender, about 5 minutes.
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2Raise the heat to medium-high and add the beef. Cook, stirring to break up the meat, until it’s no longer pink, about 5 minutes.
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Drain the meat in a fine-mesh sieve if necessary, then transfer to a bowl. Season to taste with salt and plenty of pepper.
Drain the meat in a fine-mesh sieve if necessary, then transfer to a bowl. Season to taste with salt and plenty of pepper.To assemble and cook:
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1Line 2 baking sheets with parchment and dust with flour. On a floured work surface, roll out the dough to 1/8-inch thick. Using a 3-inch biscuit or round cookie cutter, cut out as many rounds as possible. Press the scraps together, roll out the dough again, and repeat. You should get about 20 rounds.
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2Fill each pierogi with a scant 1 tablespoon of filling. Brush the edge of half the round lightly with the egg wash.
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Fold the round in half, pressing the edges together and crimping them to seal.![]()
Transfer to the flour-dusted baking sheet. Repeat with the remaining rounds.![]()
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3Bring a large pot of salted water to a boil. Add the pierogi in batches, and cook until tender and they float to the top, 12 to 15 minutes.
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Using a slotted spoon, transfer to paper towels to drain.![]()
- 4To serve, warm half the butter and half the olive oil together in a large frying pan over medium heat. Fry the pierogi in batches until golden brown on both sides, adding more butter and olive oil as needed. Serve at once.
Fold the round in half, pressing the edges together and crimping them to seal.
Transfer to the flour-dusted baking sheet. Repeat with the remaining rounds.
Using a slotted spoon, transfer to paper towels to drain.
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