Lobster Potato Pierogi Recipe

Mix dry

In a large bowl combine 3 cups all-purpose flour and 1 tsp fine salt; whisk to aerate and evenly distribute salt.

Combine wet

In a small bowl whisk together 1 large egg, 1/2 cup sour cream, 2 tablespoons melted butter and 1/4 cup warm water until smooth.

Make a well in the center of the flour mixture and pour in the wet ingredients. Mix with a fork until a shaggy dough forms, then turn onto a lightly floured work surface and knead until smooth and elastic, about 6–8 minutes. If dough is sticky, add flour 1 tablespoon at a time; if too dry, wet hands with a little water.

Form the dough into a ball, wrap tightly in plastic wrap or place in a sealed container, and refrigerate for at least 30 minutes (up to 2 hours). Chilling relaxes gluten and makes rolling easier.

Place the 1 kg potato chunks into a large pot and cover with cold water. Add 1 tablespoon coarse salt. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 15–18 minutes. Drain thoroughly.

Return drained potatoes to the hot pot over low heat for 1 minute to dry, then mash or pass through a ricer until smooth.

Warm 3 tablespoons butter with 1/2 cup milk in a small saucepan until butter melts. Stir in 2 tablespoons cream cheese (if using) until smooth. Gradually add warmed dairy to the mashed potatoes until you reach a creamy, but not runny, consistency. Season with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Let the potato mixture cool until just warm.

Fold in the 8 oz chopped cooked lobster meat and 3 tablespoons finely chopped chives or scallions. Taste and adjust seasoning. Cover and chill the filling briefly if it is still warm — a cooler filling is easier to handle when filling dough.

While the filling cools, heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a skillet over medium-low heat. Add 2 cups thinly sliced sweet onion and a pinch of salt. Cook slowly, stirring occasionally, until the onions are soft and beginning to turn golden, about 18–22 minutes. If desired, sprinkle 1/2 teaspoon sugar after 10 minutes to encourage caramelization.

When onions are deeply soft and slightly browned, remove half and reserve for topping. Keep the other half warm in the pan to finish the pierogi after boiling.

Set aside 1 cup sour cream for serving (you can season it with a pinch of salt and a little lemon zest or juice if desired). Keep 2 tablespoons extra chopped scallions for garnish.

Roll out the chilled dough on a lightly floured surface to about 1/16–1/8 inch (2–3 mm) thickness. Use a 3-inch round cutter (or a glass) to cut circles. Gather scraps, re-roll once, and cut more circles.

Place about 1 to 1.5 tablespoons of the cooled lobster-potato filling in the center of each dough circle. Brush the edge of the circle lightly with water (or beaten egg if you prefer a stronger seal). Fold the dough over the filling to make a half-moon and press the edges together, sealing by pinching or crimping with a fork. Ensure edges are well sealed to prevent leakage during cooking.

Bring 4 cups water to a rolling boil in a large pot with 1 tablespoon coarse salt. Working in batches (do not overcrowd), drop pierogi into the boiling water. Stir gently so they don't stick to the bottom. When they rise to the surface, cook for an additional 2–3 minutes to fully heat through. Use a slotted spoon to transfer boiled pierogi to a tray lined with a kitchen towel.

In a large skillet, melt 3 tablespoons unsalted butter over medium heat. Add the reserved cooked onions and arrange boiled pierogi in a single layer. Fry until bottoms are golden and crisp, about 2–3 minutes per side. Flip and brown the other side. Work in batches if necessary.

Transfer finished pierogi to a platter, spoon the reserved caramelized onions on top, add a dollop of sour cream at each serving portion, and scatter the remaining 2 tablespoons chopped scallions over everything.