Reuben-Style Pierogi
60% authentic · Polish-American
A creative fusion dish combining the flavors of a Reuben sandwich with traditional Polish pierogi, filled with corned beef, sauerkraut, and cheese.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Pierogi dough1 batch
- Corned beef6 oz, cooked and finely chopped
- Sauerkraut1/2 cup, drained and finely chopped
- Swiss cheese1/2 cup, shredded
- Onion1/4 cup, finely chopped
- Butter4 tbsp
- Sour creamfor serving
- Dillfor garnish
- Saltpinch
- Black pepperpinch
Steps
- 1
Prepare pierogi dough according to your preferred recipe.
- 2
In a bowl, combine the finely chopped corned beef, drained sauerkraut, shredded Swiss cheese, and chopped onion.
- 3
Season with salt and pepper to taste. Mix well.
- 4
Roll out the pierogi dough and cut out circles. Place a spoonful of the filling onto one half of each circle.
- 5
Fold the dough over the filling and crimp the edges to seal, forming half-moon shapes.
- 6
Boil the pierogi in salted water until they float to the surface, then cook for an additional 2-3 minutes.
- 7
While pierogi are boiling, melt butter in a pan and sauté the remaining chopped onion until caramelized.
- 8
Remove pierogi from water with a slotted spoon. Toss gently with melted butter and caramelized onions.
- 9
Serve hot, topped with a dollop of sour cream and fresh dill.
