POLISH PIEROGIES
Recipe Courtesy of Emeril Lagasse
For the pierogi dough:
1
pint sour cream
5 cups flour
2 tablespoons melted butter
2 whole
eggs
1 egg yolk
2 teaspoons salt
2 teaspoons olive oil
For
the filling:
1/2 pound ground beef
Salt
Freshly ground black pepper
1/2 pound soft farmers cheese
2 tablespoons minced shallots
2
tablespoons minced garlic
1/2 cup green onions, chopped
1 whole egg
To finish:
4 tablespoons butter
1 tablespoon finely chopped
fresh parsley leaves
1/2 cup sour cream
For the dough: In a
large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg
yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough.
Divide the dough in half and cover for 10 minutes. On a floured surface, roll
each half of the dough into a thin circle, 1/4-inch thick. Cut the dough using a
3-inch circle cutter. For the filling: Season the beef with salt and pepper. In
a sauté pan, render the ground beef for 3 minutes. Remove from the pan and drain
on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef,
shallots, garlic, green onion and egg. Mix well. Season with salt and pepper.
Place 1 tablespoon of the filling in the center of each circle of dough and fold
over. Press and seal into half-moon shapes. Use a little water to seal the
pierogi's. In a pot of boiling, salted water, cook the pierogi for 8 minutes, or
until they float. Remove from the water and drain. In a sauté pan, melt 2
tablespoons of the butter. Sear the pierogi for 2 to 3 minutes on each side, or
until they are golden brown. Remove from the pan. The pierogi will need to be
sautéed in batches. Arrange the pierogi's on a platter. Garnish with parsley and
serve with sour cream.
Yield: 10 servings
Prep Time:
minutes
Cooking Time: minutes
Difficulty: Easy