Polish Pierogies

Name: Polish Pierogies
Yield: 10 servings
Cuisine: european
Ingredients: 1 pint sour cream; 5 cups flour; 2 tablespoons melted butter; 2 whole eggs; 1 egg yolk; 2 teaspoons salt; 2 teaspoons olive oil; 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; 4 tablespoons butter; 1 tablespoon finely chopped fresh parsley leaves; 1/2 cup sour cream

Watch how to make this recipe.

Polish Pierogies

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Level: Easy
Yield: 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

517

Total Fat

27

Saturated Fat

14

Carbohydrates

52

Dietary Fiber

2

Sugar

3

Protein

16

Cholesterol

131

Sodium

462

Level: Easy
Yield: 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

517

Total Fat

27

Saturated Fat

14

Carbohydrates

52

Dietary Fiber

2

Sugar

3

Protein

16

Cholesterol

131

Sodium

462

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.

Recipe courtesy of Emeril Lagasse, Emeril's Food of Love Productions, 2008