O'Mara's Irish pierogies - New York News

O'Mara's Irish pierogies

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Get this recipe courtesy of Rian Bowker from O'Mara's Restaurant in Berkley.

Pierogi Dough:
2 eggs
1 1/2 c. sour cream
1/2 c. softened butter
4 c. all purpose flour
1 tbsp. salt

Cream 2 eggs, sour cream, and softened butter together.
Then mix in flour and salt.
Knead until smooth. Wrap in plastic and refrigerate (at least 1 hour or over night) Dough will keep for 4 days.
Roll out the dough and cut into circles so that we can add a tablespoon of filling.

Irish Filling:
1 c. Drained sauerkraut
1 c. Diced corned beef
1 c. Diced Swiss cheese

Scoop a tablespoon of filling into the center of each circle.
Fold in half and press edges together with fork or fingers.
Boil in water until they float to the top remove and pat dry.
Fry on both sides in hot oil. Finally drain on paper towel, sprinkle with Anita's all purpose seasoning and enjoy!
You can use a variety of dipping sauces Thousand Island, Mustard, or Green Goddess Sauce.

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