Short Rib Pierogi - Good Taste
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Short Rib Pierogi

from?The Dime



? 1 lb. braised beef short ribs, shredded
? 2 onions, diced and caramelized
? 1 cup potato pur?e
? 1 T demi-glace
? 1 T parsley, chopped
? Salt and pepper to taste

? 7 cups flour + extra for rolling
? 6 large eggs
? 1 pint sour cream



For the filling: Mix all ingredients together and chill.

For the dough: Mix all ingredients, wrap and refrigerate overnight.

To prepare: Roll out the dough on a lightly floured surface to a 1/8-inch thickness and cut into 3- to 4-inch circles. Flip over the rounds and spoon approximately 1 tablespoon of filling into the center of each. Fold the dough over into half-moons and seal the edges by pinching or using a fork. Refrigerate pierogi until ready to cook (or freeze some for later use). Boil in salted water for 5 minutes and serve with you choice of saut?ed mushrooms and onions. The Dime also serves horseradish cr?me fra?che with this dish.


(Yields about 20 pierogi)



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