Lobster Pierogies

Recipe Ingredients

		Pierogie Dough
2 cups	125g / 4.4oz	Flour
4 oz	113g	Sour cream
2 oz	56g	Butter - softened
1		Egg
1 tablespoon	15ml	Chopped chives
		Salt - to taste
		Freshly-ground black pepper - to taste
		Filling
2 lbs	908g / 32oz	Yukon gold potatoes - peeled, quartered
8 oz	227g	Black truffle butter
2 tablespoons	30ml	Chopped chives
1 lb	454g / 16oz	Cleaned and diced lobster meat
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Butter

Recipe Instructions

For the Pierogie Dough: Place flour in bowl and form a well. Add remaining ingredients and mix by hand. Form in a ball, wrap and refrigerate for 20 minutes.

Roll dough to 1/8-inch thick. Cut dough into 2-inch circles. Wrap and set aside.

Boil potatoes in salted water until tender and drain. Place through ricer and fold in truffle butter and chives. Fold in lobster meat. Check seasoning.

To assemble: Place a heaping teaspoon of the lobster mixture on half of each circle of dough. Fold the circles in half to make half moon shapes and crimp the edges to seal. Boil the pierogies in water until they float, about 2 to 3 minutes. Drain. Saute until golden brown in butter.

This recipe yields 8 to 10 servings.

Source:
MELTING POT with Michael Symon - (Show # MP-1A27) - from the TV FOOD NETWORK

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