Wild Alaskan Salmon Pierogi
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 )
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.