Lobster Pierogi

1. 1

   In a medium bowl, combine the sour cream with 4 tablespoons of the butter, the egg, the chives and 1 teaspoon of pepper.

2. 2

   Using your hands, work in the flour.

3. 3

   Turn the dough out onto a work surface and knead until smooth and elastic.

4. 4

   Shape the dough into two 6-inch disks, wrap in plastic and let rest at room temperature for 30 minutes.

5. 5

   Meanwhile, in a medium saucepan, boil the potato in water to cover until tender, about 20 minutes; drain.

6. 6

   Peel and press through a ricer or sieve into a medium bowl.

7. 7

   Stir in the remaining 2 tablespoons of butter and the half-and-half, then add the lobster meat.

8. 8

   Season with salt and pepper and let cool completely.

9. 9

   On a lightly floured work surface, roll out 1 piece of the dough to a 15-inch round about 1/8 inch thick.

10. 10

    Using a 3-inch biscuit cutter or a glass, cut out 12 to 15 rounds.

11. 11

    Brush each round lightly with water and spoon 1 scant tablespoon of the lobster filling in the center.

12. 12

    Fold the dough over the filling to form half moons, pressing out the air; press and crimp the edges to seal.

13. 13

    Arrange the finished pierogi so they don't touch on a baking sheet lined with wax paper.

14. 14

    Repeat with the remaining dough and filling.

* Per serving · 4 servings · Values may vary.