Food Network: Polish Pierogies

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Polish Pierogies
Recipe Courtesy of Emeril Lagasse

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:
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

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.