- 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
- 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.
Kielbasa In Polish Sauce
Polish Deep Fried Garlic Sausage
Pan Fried Catfish With Tartar Sauce And Cornbread Salad
Polish Honey Onion Sauce
Chocolate-walnut Body Polish
Grilled Sweet Corn, Vidalias, and Tomatoes
Pistachio Mint Couscous
Warm Grilled Potato And Fennel Salad With Herbed Buttermilk Dressing