POLISH PIEROGIES

POLISH PIEROGIES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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:

  • ½

    pound ground beef

  • Salt

  • Freshly ground black pepper

  • ½

    pound soft farmers cheese

  • 2

    tablespoons minced shallots

  • 2

    tablespoons minced garlic

  • ½

    cup green onions, chopped

  • 1

    whole egg

  • To finish:

  • 4

    tablespoons butter

  • 1

    tablespoon finely chopped fresh parsley leaves

  • ½

    cup sour cream

Directions

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 saute 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 saute 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 sauteed in batches. Arrange the pierogi's on a platter. Garnish with parsley and serve with sour cream.


Nutrition

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