Southwestern Pierogi
List of Ingredients
Filling:
12 ounces ground beef
1/2 cup chopped onion
1/4 cup drained, chopped, roasted red sweet pepper
1 teaspoon dried oregano, crushed
1/2 teaspoon cumin
1/4 teaspoon black pepper
30 egg roll wrappers
1 egg, slightly beaten
1 tablespoon water
1/4 cup cooking oil
salsa, sour cream, and/or quacamole (optional)Recipe
For filling, in a large skillet cook ground beef and onion till meat is no longer pink; drain. Stir in sweet pepper, oregano cumin and pepper. Using a 4-inch round cutter, cut out the center of each egg roll wrapper. Spoon about 1 tablespoon of the meat mixture into the center of each circle. Brush edges with a mixture of egg and water. Fold wrapper in half over filling. Seal edges with the tines of a fork. Heat oil in a large skillet over medium heat. Cook pierogi, six at a time, in hot oil for 2-3 minutes or till golden, turning once and adding more oil if needed. Drain on paper towels. If desired, serve with salsa, sour cream, and/or quacomole. Makes about 30.
Note: To make ahead, fill as directed but do not fry. Place in single layer on a baking sheet; freeze. When frozen, place in a tight bag and freeze for up to one month. To serve, thaw overnight in the refrigerator. Fry and serve as directed.
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