Beef Enchilada Pierogies

Ingredients

• 2 cups all-purpose flour, preferably unbleached
• 1 large egg, at room temperature
• 1/2 teaspoon salt
• 1/2 cup ice-cold water (more as needed)
• 1 pound ground beef, preferably lean
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (10 oz) enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil (for skillet cooking)
• Additional enchilada sauce for serving
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a mixing bowl, combine flour and salt. Create a well in the center and add the egg. Gradually mix in water until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth and elastic. Cover the dough with a clean towel and let it rest for 30 minutes.
2. In a large skillet over medium heat, brown the ground beef until it is fully cooked. Add the chopped onion and minced garlic, cooking until the onion becomes translucent. Stir in the enchilada sauce, chili powder, cumin, and season with salt and pepper. Cook for an additional 5 minutes, then remove from heat and mix in the shredded cheese until melted. Allow cooling slightly.
3. On a floured surface, roll out the rested dough to about 1/8 inch thick. Use a round cutter (about 3 inches in diameter) to cut out circles.
4. Place a tablespoon of the beef enchilada filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges firmly to seal.
5. In a large skillet, heat the olive oil over medium heat. Add the pierogies in batches, frying for about 3-4 minutes on each side or until golden brown. Optionally, boil the pierogies in salted water for 3-5 minutes before frying.
6. Transfer the cooked pierogies to a plate. Drizzle with additional enchilada sauce, and garnish with fresh cilantro before serving.