Wild Alaskan Salmon Pierogi

Ingredients

Pastry:

• 2 cups regular sour cream
• 4-1/2 cups all purpose flour
• 2 Tbsp. melted European-style unsalted 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 (We use Wild Sockeye)
• 1 Tbsp. lemon juice
• 1 Tbsp. chopped parsley ( or 2 Tbsp. chopped fresh spinach )

For serving: Sun-dried tomatoes and chopped green onions

Instructions

1. Mix together the filling ingredients and refrigerate for 20-60 minutes.
2. In a large bowl, mix all the dough ingredients and knead into a soft pliable dough.
3. Cut in half and let rest, covered for 10 minutes.
4. Roll out each half into a thin circle.
5. Using a drinking glass, cut the dough into round circles.
6. Place less than a tablespoon of filling in the center of each circle and fold over.
7. Press and seal into a half moon. You may want to rub a little water on the edge to seal well.
8. Cook for 10 minutes in boiling salted water. Drain.
9. Then pan fry in butter with chopped spring onions and sun dried tomato's.

Serves 12.