Lobster Pierogies

Recipe courtesy Michael Symon, Lola, Cleveland

Dough:
2 cups flour
4 ounces sour cream
2 ounces butter
1 whole egg
1 tablespoon chopped chives
1 teaspoon salt

Filling:
2 pounds Yukon gold potatoes
8 ounces lobster meat cooked
4 ounces butter
4 ounces half and half
Salt and pepper, to taste

Place flour in a bowl and add remaining ingredients and mix until thoroughly incorporated and you have a nice soft dough. Let rest, refrigerated, for at least 20 minutes.

For the Filling: Boil potatoes until tender and mash together with the remaining ingredients. Reserve.

Assembly: Roll the dough to 1/8-inch thickness and cut into 2-inch circles. Place 1 tablespoon of the filling into each circle fold into 1/2 moon shapes and seal. Repeat until all filling has been used. Boil in salted water until the pierogies float. Optional, saute in butter until golden brown.
 
 
 


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