Fullblood Wagyu Beef Pierogies

197

These savory dumplings are filled with juicy Wagyu beef, caramelized onions, and smoked cheddar cheese. The pierogies are boiled and pan-fried before being drizzled in melted butter, sprinkled with a dash of salt, and served with a dollop of sour cream! The recipe renders 40 delicious pierogies.

40
Pierogi Dough:
2 Large Eggs
1/2 cup Whole Milk
1/2 cup Water
1/4 cup Sour Cream
2 tsp. Kosher Salt
4 cups All Purpose Flour ( plus additional as needed )
Filling:
2 tbsp. Grapeseed Oil
1 lb. Double 8 Cattle Company Fullblood Wagyu Ground Beef
1 Large Onion ( julienned )
1 tsp. Kosher Salt
1/2 cup Water
4 oz. Smoked Cheddar ( grated )
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Assembly:
1/2 cup Cornstarch ( for dusting baking sheets )
All Purpose Flour ( for dusting surface )
1 Large Egg ( beaten )
For Cooking:
4 qts. Water
1/4 cup Kosher Salt ( for water )
1/2 cup 1 STICK Unsalted Butter ( divided )
For Serving :
1 cup Sour Cream
Kosher Salt ( to season )

FIRST STEP

Pull the Fullblood Wagyu ground beef from the freezer, and place it in the refrigerator 24 hours before starting this recipe.

PREPARING THE...
See the full directions on my site

Nutritions

Calories
90

Sodium
919mg
38% DV

Fat
5g
8% DV

Protein
3g
6% DV

Carbs
13g
4% DV

Fiber
1g
6% DV