Polish Pierogies

Emeril Lagasse

Recipe Courtesy of Emeril Lagasse

Show: Emeril LiveEpisode: Chicago Neighborhoods (In Chicago)

Rated 5 stars out of 5
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  • Read 28 Reviews
Total Time:
--
Yield:
10 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 28 reviews

  • on January 26, 2012

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    I really loved the recipe for the pierogie dough. It was so easy to make and work with!!! I tried making pierogies years ago (one time and it was a total failure because the dough was terrible. Thank you Emeril for sharing this recipe. I filled mine with browned sauerkraut, drained cottage cheese, ground black pepper and romano cheese. It was just like my old polish friend used to make. But because the dough recipe was so wonderful I look forward to trying different fillings with it!

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  • on October 20, 2011

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    I love this recipe, the dough is so easy to work with and "Bam" my Pierogies are done in a short amount of time. Your awesome!! = CrazyBrazilianCook

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  • on March 27, 2011

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    This is NOT a true Polish Crepe, I know because my whole family is Polish and I have true recipe from Poland.

    people found this review Helpful.
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