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Category: Side Dish
Pierogi - TastyPlanner.com
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For the dough:
1 cup sour cream
2 1/2 cups flour, plus extra for rolling out dough
1 tablespoons melted butter
1 whole eggs
1 egg yolk
1 teaspoons salt
1 teaspoons olive oil
For the filling:
1 egg, whisked
1 shallot, minced
1 tablespoon butter
1/2 cup farmers cheese or ricotta cheese
1 teaspoon salt
1/2 teaspoon lemon juice
other flavorings, as desired (paprika, smoked pepper, basil, etc)
1/2 cup seasoned ground beef or cabbage, cooked (optional)
4 Tablespoons butter (optional)
1 sweet onion, minced or thinly sliced (optional)
1. For the dough: In a large mixing bowl, combine the sour cream, oil, and butter. Sift the flour and the salt together the flour, and then add to the sour cream mixture one cup at a time, cutting it into the sour cream like cutting flour into fat for a pie dough. Whisk the egg and egg yolk together and then add to the eggs to the lumpy sour cream mixture. Work with your hands to mix it all together. Turn the dough onto a floured surface and knead, like a bread dough, until smooth and elastic, about 5 minutes. Divide the dough in two, cover both halves, and let rest 10 minutes. Roll each half of the dough into a thin circle, 1/8 inch thick. Cut the dough using a 3-inch circle cutter. A pint glass works great for this!
2. For the filling: sautee the shallot in butter until very soft. Cool slightly. Mix into the egg with the cheese, salt, lemon juice, and other optional ingredients, as desired. Spoon small bits of the mixture onto dough circles. Press and seal into half-moon shapes. Use a little water to seal the pierogi’s.
3. Bring a large pot of salted water to a gentle boil. Add pierogi (in batches, if necessary) and cook until they float to the top, about 8 minutes. Don’t boil too harshly unless you’re really sure that they’re sealed well. Drain.
4. Meanwhile, heat butter and sautee onions until carmelized. Add pierogi to the pan and brown, about 3 minutes per side. Serve with sour cream, if desired.
5. These freeze well at any stage. You can freeze just the dough, or freee the uncooked or cooked pierogi. Don’t thaw frozen uncooked pierogi, just boil them and sautee like normal.