pierogie sacrilege 1063

Polish Pierogies

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 (Sausage (I use hot) or instance potato mix like garlic and chives ) Salt Freshly ground black pepper 1-2 pound soft farmers cheese (8 oz. Package Cream Cheese) 2 tablespoons minced shallots (regular onions) 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

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 sauti 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 sauti 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 sautied in batches. Arrange the pierogi's on a platter. Garnish with parsley and serve with sour cream.

I just started reading this and if you want a good receipe try this. I make it once a month: