Lobster Pierogies Recipes

Steps:

• Heat the oil in a large Dutch oven (making sure it is no more than two-thirds full) to 375 degrees F.
• As the oil comes to temperature, make the buffalo sauce. Combine the hot sauce, butter and cayenne in a small saucepan over medium heat; keep warm.
• Fry the pierogies in two batches of 12. (The oil will pop and foam at first, but will settle in about 1 minute. Watch the temperature to try to maintain the heat, as frozen pierogies will initially drop the temperature by about 30 degrees.) Fry until golden brown, about 6 minutes, then drain on a sheet tray lined with a wire rack. While the pierogies are still warm, toss them in the buffalo sauce and serve on platter drizzled with the Blue Cheese Dressing.
• Combine the sour cream, blue cheese, mayonnaise, milk, vinegar, salt and pepper in a bowl.

Steps:

• Combine flour and salt in an electric mixer for 30 seconds. In a large bowl, combine eggs, oil, and 3 cups of water. Put electric mixer on a slow speed and add sour cream and egg mixture to the flour mixture. Mix for about 2 1/2 minutes. At this point check the dough and make sure it is creamy and pliable, if it is too sticky, add a bit of flour, if it is not pliable add more water. When dough reaches desired texture, remove from the mixer and let rest on a floured table, covered with plastic wrap, for about 30 minutes.
• After 30 minutes, begin working the dough with a floured rolling pin. Roll dough out to a rectangular shape that is 1 to 1 1/2-inches thick. Cut this into quarters. Take 1 sheet and roll out to 1/4-inch thickness. If dough begins to stick, sprinkle it with a bit of flour. Using a 2 to 3-inch cookie cutter, cut dough into circles.
• Once circles are cut, roll the circles to 1/8-inch. Place 1 tablespoon of the desired filling in the center of each circle. Lightly wet 1/2 of the edge of the circle with water, fold over and crimp together.
• Gently place pierogi into hot salted water that is just under boiling point, about 190 degrees F, and cook for 3 minutes or until pierogi float. Drain.
• Melt butter in a large frying pan. Add pierogis and cook until golden brown. Serve with Sauteed onions, a dollop of sour cream and chopped chives.

Steps:

• Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball.
• Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares. Drop about 2 teaspoons of mashed potato in the center of a dough square. Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal. Repeat with the remaining dough and potato filling. Place the finished pierogies onto floured sheet pans.
• Bring a large pot of salted water to a rolling boil and drop the pierogies in. When they all float to the top, they are done, 3 to 4 minutes. Strain and place in a bowl.
• While the pierogies are cooking, in large skillet over medium heat, melt the butter. Add the onions and saute until medium brown, 6 to 8 minutes. Pour over the pierogies, gently toss and serve.