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BAM !Food Network: Recipe - POLISH PIEROGIES
Recipe Courtesy of Emeril Lagasse

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
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

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 sauté 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 pierogis. 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 sauté 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 sautéed in batches. Arrange the pierogis on a platter. Garnish with
parsley and serve with sour cream.

Yield: 10 servings        Prep Time: minutes      Cooking Time: minutes    Difficulty: Easy