Lobster Pierogi

• 1/2 cup sour cream
• 6 tablespoons unsalted butter, softened
• 1 large egg, lightly beaten
• 1 tablespoon minced chives
• Freshly ground pepper
• 2 cups all-purpose flour
• 1 large Yukon gold potato (1/2 pound)
• 2 tablespoons half-and-half or heavy cream
• 4 ounces cooked lobster meat, cut into 1/4-inch pieces
• Salt

1. In a medium bowl, combine the sour cream with 4 tablespoons of the butter, the egg, the chives and 1 teaspoon of pepper.
2. Using your hands, work in the flour.
3. Turn the dough out onto a work surface and knead until smooth and elastic.
4. Shape the dough into two 6-inch disks, wrap in plastic and let rest at room temperature for 30 minutes.
5. Meanwhile, in a medium saucepan, boil the potato in water to cover until tender, about 20 minutes; drain.
6. Peel and press through a ricer or sieve into a medium bowl.
7. Stir in the remaining 2 tablespoons of butter and the half-and-half, then add the lobster meat.
8. Season with salt and pepper and let cool completely.
9. On a lightly floured work surface, roll out 1 piece of the dough to a 15-inch round about 1/8 inch thick.
10. Using a 3-inch biscuit cutter or a glass, cut out 12 to 15 rounds.
11. Brush each round lightly with water and spoon 1 scant tablespoon of the lobster filling in the center.
12. Fold the dough over the filling to form half moons, pressing out the air; press and crimp the edges to seal.
13. Arrange the finished pierogi so they don't touch on a baking sheet lined with wax paper.
14. Repeat with the remaining dough and filling.

sour cream, unsalted butter, egg, chives, freshly ground pepper, flour, gold potato, heavy cream, lobster, salt

Taken from www.foodandwine.com/recipes/lobster-pierogi (may not work)