These mini dumplings are light and savory packed with a combination of ground elk and vegetables. Boiled and then lightly fried in butter until golden brown. You can easily create a variety of stuffing combinations. Try a traditional combination of potato, cheese and ground game meat. If you don’t have elk, use ground venison, pronghorn antelope or even rabbit.
Serve with sour cream or gravy.
- 1/2 lb ground elk
- 2 carrots diced fine
- 1 leek diced fine
- 3 asparagus spears diced fine
- 1 garlic clove diced
- pinch of kosher salt
- 2 tablespoons butter
- 2 cups sifted white flour
- 1/4 cup olive oil
- 1 egg
- 3/4 cup sour cream
- 1 teaspoon kosher salt
- Mix all pierogi dough ingredients together in a large bowl. Lightly flour a large flat surface and knead the dough until well smooth. Shape into a ball and wrap in plastic wrap letting the dough rest for 30 minutes on the counter.
- Heat skillet over medium heat. Add 1 tablespoon butter and all vegetables to skillet. Cook for 12-15 minutes until vegetables become soft and tender. Add ground elk to skillet and cook until browned. Season with salt and remove from heat.
- Roll out dough on a lightly floured surface until dough is 1/8″ thick. Using a round cookie cutter or the top of a drinking glass, cut 16-20 rounds in the dough. Place filling in the center of each round. Wet your finger with water and wet the edges of the dough. Fold the dough over and press together to seal. You can use a fork to help crimp the edges or simply press similar to sealing a pie crust.
- Bring a large pot of water to a rolling boil and gently drop pierogies in water for 3-4 minutes or until they float to the surface of the pan. Remove and drain.
- Heat skillet over medium heat and melt remaining tablespoon of butter. Add elk pierogies to skillet and quickly sear on each side for about 1 minute. Remove from skillet and continue to cook remaining pierogies until done.