Wild Alaskan Salmon Pierogi
Ingredients
Pastry:
2 cups regular sour cream
4-1/2 cups all purpose flour
2 Tbsp. melted sweet cream butter
2 eggs plus 1 egg yolk
2 tsp. kosher salt
2 Tbsp. vegetable oil
Wild Salmon Cheese Pierogi Filling:
1 cup ricotta cheese
2 tsp salted butter, melted
1 egg beaten
2 Tbsp. sugar
6 oz Wild Salmon Dinner Fillet
1 Tbsp. lemon juice
1 Tbsp. chopped parsley ( or 2 Tbsp. chopped fresh spinach )
Instructions
In a large bowl, mix all the ingredients and knead into a soft pliable dough. Cut in half and let rest, covered for 10 minutes.
Roll out each half into a thin circle. Using a drinking glass, cut the dough into round circles and fill them with Wild Salmon Cheese Pierogi Filling.
Place less than a tablespoon of filling in the center of each circle and fold over. Press and seal into a half moon.
You may want to rub a little water on the edge to seal well.
Cook for 10 minutes in boiling salted water. Drain. Then pan fry in butter with chopped spring onions and sun dried tomato's.
Serves
12.