Step 1

In a large bowl, combine flour and salt.

Step 2

Add lightly beaten egg, sour cream, and oil.

Step 3

Gradually pour in warm water, mixing with a spoon or your hands until a shaggy dough forms.

Step 4

Knead on a lightly floured surface for 5–7 minutes, until the dough becomes smooth and elastic.

Step 5

Cover with a damp towel and let it rest for at least 30 minutes to relax the gluten.

Step 6

Chop the sauerkraut and set it on the strainer to drain all the juice while you prepare the meat.

Step 7

Grind the raw corned beef, or chop it finely and pulse it in a food processor.

Step 8

Using a skillet, cook the ground corned beef. Toss in the drained sauerkraut and caraway seeds during the last minute of cooking.

Step 9

Blend the cottage cheese until smooth, then mix it with the softened cream cheese.

Step 10

Let the cooked meat cool slightly before combining with the cottage cheese, cream cheese, mustard, and black pepper.

Step 11

Taste and adjust seasoning if needed. Cover and refrigerate while you roll out the dough.

Step 12

Lightly flour your work surface and roll out the dough to about ⅛ inch (3mm) thick.

Step 13

Use a 3-inch (7.5 cm) round cutter (or an upside-down glass) to cut circles.

Step 14

Place about one teaspoon of filling in the center of each circle.

Step 15

Fold the dough over to create a half-moon shape.

Step 16

Press the edges together firmly, sealing with your fingers or a fork. If needed, use a little water on the edges to help seal.

Step 17

Pro Tip: Keep the prepared pierogi covered with a damp towel to prevent drying out while you work.

Step 18

Bring a large pot of salted water to a gentle boil.

Step 19

Drop in the pierogi in batches, stirring gently to prevent sticking.

Step 20

When they float to the top (about 3 minutes), let them cook for 1–2 minutes more, then remove with a slotted spoon.

Step 21

Serve garnished with fresh dill, atop of braised cabbage or spicy mustard slaw, with a dipping sauce