Deep Dish Reuben Pierogies Recipes

Steps:

• Bring a pot of water to a boil. Add the ravioli and cook until slightly underdone, 8 to 9 minutes (the cook time will depend on the ravioli size).
• Heat the butter and olive oil in a large skillet over medium-high heat. Add the sausage, nutmeg and onions and cook until the onions are translucent and the sausage is done, about 10 minutes. Remove the sausage and onions with a slotted spoon and set aside. Add the cooked ravioli to the pan and fry in the sausage fat (add 2 more tablespoons butter if the pan is dry) until golden, 3 to 5 minutes. Add the onion-sausage mixture back in along with the sour cream and cook for 2 minutes. Finish with parsley and serve immediately.

Steps:

• For the mashed potatoes: In a Dutch oven or heavy-bottomed pot, add the potatoes, garlic, sea salt and 1 quart cold water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Discard all but 1/2 cup water. Transfer the potatoes and garlic to a bowl. Add the cream and butter and use an immersion blender to create a mash; don't overblend. Season with kosher salt and pepper.
• For the pierogies: Mix 1 cup of the prepared mashed potatoes with the ham, Gruyere, 2 tablespoons butter and the chives. (Reserve any remaining mashed potatoes for another use.)
• Add the flour, egg, 1 tablespoon butter, sour cream, kosher salt and 1 cup cold water to a food processor. Mix the dough gently until it turns into a ball and let rest 1 hour or up to overnight in the refrigerator.
• Remove the dough from the refrigerator and roll out the dough to 1/8-inch thick. Cut out 3-inch rounds. Brush the dough with a bit of water, then add 2 teaspoons potato-ham mixture. Fold the dough in half and seal the edges with a fork. Repeat with the remaining dough and filling.
• Fill a high-sided saute pan with salted water and bring to a simmer. Add the pierogies and gently simmer the pierogies for 2 minutes, drain and dry. Add the remaining 2 tablespoons butter plus the olive oil to a large cast-iron skillet and heat over medium-high heat. Once the butter has melted, add the pierogies and cook until golden on both sides, about 5 minutes total. Remove and drain on a paper towel-lined plate. Serve with sour cream on the side.

Steps:

• Preheat over to 425 degrees.
• In a saucepan, bring 2 quarts of water to a boil; add pierogies and cook for about 5 minutes or until they float.
• Drain and transfer pierogies into a greased 10 inch round baking dish.
• Layer on top of the pierogies: corned beef, sauerkraut, dressing and end with the swiss cheese.
• Bake for 10 minutes or until pierogies are hot and cheese melts.

Steps:

• Spread butter over bread slices; place 1 slice in a greased sandwich iron, buttered side down. Top with corned beef, sauerkraut, cheese and remaining bread slice, buttered side up. Close iron., Cook over a hot campfire until golden brown and cheese has melted, turning occasionally, 5-7 minutes.