Short Rib Pierogi
Presented by The Dime
- 1 lb. braised beef short ribs, shredded
- 2 onions, diced and caramelized
- 1 cup potato purée
- 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 your choice of sautéed mushrooms and onions. The Dime also serves horseradish créme fraîche with this dish.
(Yields about 20 pierogi)