POLISH PIEROGIES

FOR THE DOUGH:
1 pint sour cream
5 cups flour
2 tablespoons melted butter
2 whole eggs plus
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 chopped green onion
1 egg
FOR SAUTE STEP:
4 tablespoons butter
1 tablespoon finely chopped fresh parsley leaves (for garnish)
1/2 cup sour cream (for serving)

TO MAKE THE DOUGH:
In large mixing bowl, combine dough ingredients. Knead mixture into a soft dough. Halve dough, cover and set aside for 10 minutes.

On floured surface, roll each half of dough into 1/4-inch-thick circle. Cut dough using a 3-inch circle cutter.

TO MAKE THE FILLING:
Season beef with salt and pepper. In a saute pan, render ground beef for 3 minutes. Remove from pan and drain on a paper-lined plate.

In mixing bowl, combine beef with remaining filling ingredients, mixing well. Season with salt and pepper.

TO MAKE THE PIEROGI:
Bring large pot of water to boil. Place 1 tablespoon filling in center of each dough circle and fold over. Press and seal into half-moon shapes. Use a little water to seal edges.

Cook pierogi in boiling water for 8 minutes, or until they float. Remove from water and drain.

In a saute pan, melt 2 tablespoons of butter. Sear pierogi, in batches, for 2-3 minutes on each side, until golden brown. Remove from pan and arrange on platter. Garnish with parsley and serve with sour cream.

Yield: 10 servings
Source: Emeril Lagasse, The Food Network - Emeril Live