Tuesday, April 12, 2011

Polish Pierogies

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

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.

1 comment:

  1. Flour? Butter? Sour Cream? Softened Cheese? Don't you know that flour (wheat, gluten) is what precipitates all autoimmune diseases and exacerbates them? Shame on you for posting this recipe! Smh.