Ingredients
For the pierogi dough:
1 pint sour cream
5 cups flour
2 tablespoons melted butter
2 whole eggs
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 green onions, chopped
1 whole egg

To finish:
4 tablespoons butter
1 tablespoon finely chopped fresh parsley leaves
1/2 cup sour cream

For the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle, 1/4-inch thick. Cut the dough using a 3-inch circle cutter. For the filling: Season the beef with salt and pepper. In a saute pan, render the ground beef for 3 minutes. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg. Mix well. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogi’s. In a pot of boiling, salted water, cook the pierogi for 8 minutes, or until they float. Remove from the water and drain. In a saute pan, melt 2 tablespoons of the butter. Sear the pierogi for 2 to 3 minutes on each side, or until they are golden brown. Remove from the pan. The pierogi will need to be sauteed in batches. Arrange the pierogi’s on a platter. Garnish with parsley and serve with sour cream.

Ingredients
Roux
3 tablespoons butter
2 tablespoons olive oil
2 tablespoons all-purpose flour

Chicken paprikash filling
3 tablespoons butter
1 onion, diced
3 cups chicken stock
1 teaspoon chopped fresh parsley leaves
1 teaspoon chopped chives
1 tablespoon paprika
1 tablespoon chopped sun-dried tomatoes
1 cup sour cream
2 pounds skinless, boneless chicken breast
Salt and pepper

Pierogi dough:
4 cups all-purpose flour
1 teaspoon salt
2 eggs
1/4 cup sour cream
1 cup water

To make the roux: In a medium skillet, melt 3 tablespoons of butter over low heat. Add the olive oil then, using a wooden spoon, stir in the flour. Cook, stirring, until the mixture thickens and pulls from the sides of the pan. Remove the roux from the heat before it browns.

To make the filling: In a large skillet, melt 3 tablespoons of butter over medium heat. Add the onion and cook, stirring frequently, until the onion is soft, about 15 minutes. Add the roux to the onions then add 1 cup of chicken stock. Simmer the stock, stirring constantly, until it thickens, about 5 minutes. Add the parsley, chives, paprika and sun-dried tomatoes. Allow the sauce to return to a simmer, then stir in the sour cream. Reduce the heat to medium-low and simmer gently, stirring frequently, until the sauce reduces slightly. Season with salt and pepper and set aside to cool.

Meanwhile, season the chicken breast with salt and pepper and put it in a medium skillet. Add the remaining 2 cups of chicken stock, cover the skillet and poach the chicken over medium heat until cooked through, about 15 minutes. Uncover the skillet, raise the heat and simmer the chicken until the stock has evaporated. Allow the chicken to cool, then dice and add it to the cooled sauce. Refrigerate the filling until ready to use.

To make the pierogi: Sift the flour with the salt into a mixing bowl. In separate bowl, beat the eggs with the sour cream and 1 cup of water. Gradually stir the egg mixture into the flour mixture. Turn the dough out onto a floured board and knead it until smooth. Roll the dough out about 1/4-inch thick. Cut the dough into 3-inch rounds. Place a spoonful of filling in the center of each round. Wet the edges of the dough, then fold and seal. Bring a large pot of salted water to a simmer over medium-high heat then reduce the heat to medium. Working in batches, drop the pierogi into the simmering water and cook until they float for several minutes. Drain well and serve warm accompanied by additional sour cream if desired.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Treasured Polish Recipes for Americans

Ingredients
1/2 cup cooked beef
1/2 cup chopped mushrooms
1 onion, chopped fine
butter
salt and pepper
2 TB sour cream

Run cooked meat through meat grinder. Fry onion in butter until transparent, add mushrooms and meat. Season to taste. Add sour cream and cool before using.

Polish Cook Book

Ingredients
1 lb ground beef
1 onion (chopped)
1 TB butter
1 TB flour
1/2 tsp dill
salt, pepper to taste

Using a large skillet saute onion slightly in butter. Add ground beef, salt and pepper and saute. When mixture crumbles drain off a little fat. Stir in flour and add dill. When still warm fill circles of dough with desired amount.

Emeril’s New New Orleans Cooking

Ingredients
1 pint sour cream, plus 1/2 cup for garnish
5 cups flour
2 tablespoons melted butter
2 whole egg yolks
1 egg yolk
2 teaspoons salt
2 teaspoons olive oil
1/2 pound ground beef
Essence, recipe follows
1/2 pound soft farmer’s cheese
2 teaspoons minced garlic
2 tablespoons minced shallots
1/2 cup green onions
1 whole egg
Salt and black pepper
3 tablespoons solid unsalted butter
Garnish: 2 tablespoons finely chopped parsley

In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the dough into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle 1/4-inch thick. Cut the dough, using a 3-inch circle cutter. For the filling: In a saute pan, render the ground beef for 3 to 4 minutes. Season with Essence. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg together.

Mix until thoroughly incorporated. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle and fold over. Press and seal into half-moon shapes. Use a little water to seal the pastries. In a pot of boiling, salted water, cook the pierogi for 8 to 10 minutes or until they float. Remove from the water and drain. In a saute pan, melt some of the butter. Sear the pierogi for 2 to 3 minutes on each side or until they are golden brown. Remove from the pan. These pastries will need to be Sauteed in batches. Serve garnished with sour cream and parsley.

Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Culinary Arts Institute: Polish Cookbook

Ingredients
1 pair fresh veal or pork brains (about 12 ounces)
Water
1 tsp salt
5 peppercorns
1 bay leaf
1 TB vinegar
1/3 cup finely chopped onion
3 TB butter
1 egg yolk
salt and pepper

Rinse brains under running cold water.
Put brains into a saucepan with water to cover, 1 tsp salt, peppercorns, bay leaf and vinegar. Bring to boiling and cook 3 minutes.
Drain brains, remove and discard white tough membrane. Chop brains coarsely.
Saute onion in butter until golden. Add the brains and stir to mix well. Cook 2 minutes. Add egg yolk to mixture and blend well. Season to taste with salt and pepper.

Makes about 1 cup.

Culinary Arts Institute: Polish Cookbook

Ingredients
10 oz Polish sausage (Kielbasa), skinned and chopped
1/2 cup grated cheese or chopped mushrooms
1/4 cup fine dry bread crumbls
1 egg

Combine all ingredients thoroughly.

Makes about 2 cups.

Culinary Arts Institute: Polish Cookbook

Ingredients
1/4 pound suet, chopped
2 cups grated onion
1/2 pound ground lean beef
1/2 pound ground lean lamb
1/2 pound ground lean veal
1 tsp salt
3/4 tsp marjoram
3/4 tsp sweet basil
1/4 tsp pepper
1/3 cup fine dry bread crumbs
Meat Stock

Fry suet and onion just until onion is tender. Add meat, fry until meat changes color.
Stir in all seasonings and bread crumbs. Add just enough meat stock to make a paste.

Makes about 3 1/2 cups.

Culinary Arts Institute: Polish Cookbook

Ingredients
2 onions, minced
2 TB butter
1 cup ground cooked meat
2 slices stale white bread
Milk or water
1/2 tsp salt
1/4 tsp pepper

Stir-fry onion in butter in a heavy skillet for 5 minutes. Add ground meat. Remove from heat.
Soak bread in just enough milk to cover. When thoroughly soaked, ,about 10 minutes, squeeze out excess milk.
Stir bread, salt and pepper into onion mixture until well combined.

Makes 2 to 3 cups

Culinary Arts Institute: Polish Cookbook

Ingredients
1 large onion, halved and sliced
2 TB butter
1 3/4 cup ground cooked beef
3/4 cup cooked rice
2 TB instant bouillon or meat extract
3 TB hot water
1 TB chopped fresh parsley
salt and pepper

Stir-fry onion in butter in a large skillet until golden. Stir in meat and rice. Dissolve bouillon in hot water. Add to meat mixture with parsley and salt and pepper to taste.

Makes about 2 1/2 cups.