POLISH PIEROGIES RECIPES

Steps:

• 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.

Steps:

• For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
• For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
• To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
• Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
• Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.