From: Chef Michael Symon, Lolita, Cleveland, OH.
Yield: 4-6 pierogis.
DOUGH:
1 lb. all-purpose flour
2 whole eggs
1/4 cup sour cream
1/4 cup softened butter
FILLING:
1 Idaho Potato, peeled
1/4 lb. Dolce Gorgonzola (or another type of blue cheese)
to taste, salt and pepper
SAUCE:
1 lb. wild mushrooms
1 Tbsp. butter
1 Tbsp. red verjus (or substitute 1/2 Tbsp. red wine and 1/2 Tbsp. red wine vinegar)
1 Tbsp. veal demi glace
1 Tbsp. fine herbs chopped (can use tarragon, parsley, chervil or your choice)
1 Tbsp. extra virgin olive oil
to taste, salt and pepper
For Dough: In a mixer, combine flour with eggs. Once homogenized, continue mixing and add sour cream and butter. Once dough is made, let rest, covered, at room temperature for one hour.
For Filling: Cook potato in salted water until done. Rice cooked potato through a good mill. Fold in Gorgonzola, salt and pepper. Allow filling to cool. Using a pierogi mold, roll dough and fill with potato mixture.
For Sauce: In a hot saucepan, add oil, mushrooms, salt and pepper. Once mushrooms start to caramelize, add verjus and reduce by 1/2. Add butter and demi glace. Fold in herbs.
Sautè pierogis in butter until browned on both sides. Top with sauce and serve.
