Polish Pierogies

Yield:
10 servings
Level:
Easy
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.


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4.3 37
Dated a Polish guy in the 80's . His Mother, (Polish) made them with cabbage, cheese and ground beef. It depends on preferences she said. Mostly made with potato's , but she normally made with beef or mushrooms. She also saute'd them in garlic or onion. Very yummy. item not reviewed by moderator and published
you can also use mushrooms for the filling, I tried that in Poland years ago and the taste was outstanding, but the dry farmers cheese with diced onion in my #1 favorite item not reviewed by moderator and published
Not big on the ground beef item not reviewed by moderator and published
Sorry, but beef is NOT a "typical" pierogi filling. item not reviewed by moderator and published
Best dough ever! Our family has been making pierogi for years and this dough is perfect. Easy to roll, tender, tasty...perfect! I'm not sure about the filling, we use mashed potaotes or sauerkraut. But this dough is the only way to go! item not reviewed by moderator and published
Extremely tasty! I've never had pierogi with a ground beef filling, so was curious about the outcome ... Really quite flavorful! Easy to make, but requires a bit of time. The dough was enough for double the filling, so I'm going to make a more standard potato filling to use it up. For anyone new to making pierogi, if you're not going to enjoy them right away, after boiling them, let them cool and then freeze them. You can then take them out in whole or small batches, thaw and then pan fry in butter for a quick and easy meal or snack. item not reviewed by moderator and published
haven't tried the recipie yet but I will. my mom used to make pierogi by the dozens. she used pot cheese my favorite fried sauerkraut my second favorite and mashed potatoes my brothers favorite. can't wait to try my kids haven't had pierogies since mom passed 15 yrs ago thanks Emeril for resurrecting a memory item not reviewed by moderator and published
It's PIEROGI... Not "Pierogies" THERE IS NO "ES" AT THE END IN THE SPELLING OF THAT WORD. "Pierogi" is already PLURAL. Other than that I have tried the recipe and it's ok. Thanks! item not reviewed by moderator and published
dough was awesome!! So easy to make and work with! made my own fillings and they were awesome! Thanks Emeril! item not reviewed by moderator and published
EXCELLENT DOUGH RECIPE, SMOOTH AND EASY TO WORK WITH! I FILLED MINE WITH MASHED POTATOES AND GRUYERE CHEESE AND SAUTEED WITH ONIONS. YUM! item not reviewed by moderator and published
if you stick to the cheese or vegetarian filling it can be used for a Lenten dish also item not reviewed by moderator and published

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