Lobster Pierogies

By á-170456

Ingredients

• PIEROGIE DOUGH:
• 2 cups flour
• 4 ounces sour cream
• 2 ounces butter softened
• 1 egg
• 1 tablespoon chopped chives
• Salt to taste
• Freshly-ground black pepper to taste
• FILLING:
• 2 pounds Yukon gold potatoes peeled, quartered
• 8 ounces black truffle butter
• 2 tablespoons chopped chives
• 1 pound cleaned and diced lobster meat
• Salt to taste
• Freshly-ground black pepper to taste
• 3 tablespoons butter

Details

Servings 8

Preparation

Step 1

For the Pierogie Dough: Place flour in bowl and form a well. Add remaining ingredients and mix by hand. Form in a ball, wrap and refrigerate for 20 minutes.

Roll dough to 1/8-inch thick. Cut dough into 2-inch circles. Wrap and set aside.

Boil potatoes in salted water until tender and drain. Place through ricer and fold in truffle butter and chives. Fold in lobster meat. Check seasoning.

To assemble: Place a heaping teaspoon of the lobster mixture on half of each circle of dough. Fold the circles in half to make half moon shapes and crimp the edges to seal. Boil the pierogies in water until they float, about 2 to 3 minutes. Drain. Saute until golden brown in butter.

This recipe yields 8 to 10 servings.