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