Polish Pierogies
Tender homemade pierogi dough stuffed with a savory ground beef, farmer's cheese, garlic, and green onion filling—boiled then pan-seared in butter until golden.
Ingredients
- 1 pint sour cream
- 5 cup all-purpose flour
- 2 tbsp melted butter
- 2 eggs whole eggs
- 1 egg egg yolk
- 2 tsp salt
- 2 tsp olive oil
- 0.5 lb ground beef
- 0.5 lb soft farmer's cheese
- 2 tbsp minced shallots
- 2 tbsp minced garlic
- 0.5 cup green onions, chopped
- 1 egg whole egg for filling
- 4 tbsp butter for finishing
- 1 tbsp finely chopped fresh parsley
- 0.5 cup sour cream for serving
Instructions
- 1
Make the dough: Combine sour cream, flour, melted butter, 2 whole eggs, egg yolk, salt, and olive oil. Knead into a soft dough. Divide in half and rest 10 minutes.
- 2
Make the filling: Season ground beef with salt and pepper. Cook in a sauté pan for 3 minutes; drain. Combine with cheese, shallots, garlic, green onions, and 1 egg. Mix well.
- 3
On a floured surface, roll each dough half into a thin circle, 1/4-inch thick. Cut into 3-inch circles using a cutter.
- 4
Place 1 tablespoon filling in the center of each circle. Fold over and press edges firmly to seal into half-moon shapes, using a little water to seal.
- 5
Cook pierogi in batches in a large pot of boiling salted water for 8 minutes or until they float. Remove and drain.
- 6
In a sauté pan, melt butter. Sear pierogies 2–3 minutes per side until golden brown. Serve with sour cream and fresh parsley.