Bison Bombs (Pierogi)

Directions

Cook off your Pierogi Filling (Bison Ground)

1. Sauté your onions and Garlic (Optional)

2. Throw in your Bison Ground Meat and cook until browned.

3. Once done cooking, throw into a bowl and set aside for later.

Prep your Workspace

1. Make sure your counter or table is squeaky clean, this dough likes to cling to crumbs and mess.

2. Dust the surface lightly

Kneed and Roll the Dough

1. Place your dough in the floured surface and gently knead it. Don’t fold it over itself too aggressively, just work it gently until it feels smooth and elastic.

2. Using your rolling pin, roll the dough into a thin, even sheet. Aim for about 1/16 inch thick but not see-through.

Cut the discs

1. Use a cookie cutter or wide glass to press out round discs from the dough. Re-roll any leftover scraps and cut more until you’ve used it all.

Fill & Seal

1. Spoon about 20 grams (Roughly a tablespoon) of your filling into the center of each dough circle.

2. Dip a finger in water and trace the edge of the dough, this helps it seal.

3. Fold it over into a half-moon shape, press the edges together, and pinch gently to make sure it’s sealed. No filling should sneak out!

4. Bring a large pot of salted water to a boil. Drop in a few pierogis at a time, don’t over crowed the pot.

5. When they float to the surface (About 3-5 minutes), they’re done. Scoop them out gently and let them drain.

Pan-sear to Finish

1. Heat a skillet over medium-high heat and add a generous spoonful of butter or ghee. Sear the boiled pierogis until golden brown on both sides, just a couple minutes per side. Transfer to a paper towel or wire rack to cool slightly and drain any extra fat.

Serve and Enjoy!

1. Let the rest a minute, then dig in!