Lunchbreak: Pierogi from Bohemian House

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Bohemian House
11 W. Illinois
(312) 955-0439

Bohemian House Pierogie


1/4 cup sour cream
1 cup all-purpose flour
1/2 stick butter (soft)
1/2 egg
salt to taste

Mix sour cream, egg and butter to fully incorporate flavors. Blend dry ingredients into wet. Knead by hand on lightly floured surface until the dough has a slight spring/resistance to it. Rest dough, covered, for 30 minutes at room temperature before rolling.

Braised Beef Shoulder

3 beef shoulder (3-inch steaks)
1/2 gallon Veal stock
1 1/2 cups red wine
1/2 cup canola oil
1/5 cup garlic cloves (peeled)
1 Tbs  fresh thyme
1 Tbs fresh pepper
2 fresh bay leaves
1 yellow onion (quartered)
salt to taste

Season beef liberally with salt and pepper, rest in refrigerator overnight. Remove beef from refrigerator 1 hour prior to searing. Pat beef dry with paper towels. Prepare 2  four-inch hotel pans (deep baking pans). Heat a large, wide heavy pot over high heat, add the canola and sear the beef in batches. Brown beef all over, and divide the beef among the two pans. Add onions and garlic to the pan and do not move for at least 5-7 minutes. Allow them to caramelize.  Preheat oven to 275F, low fan. Deglaze with wine, reducing glaze by half, and add the bay leaves, thyme and veal stock. Bring to a boil and divide amongst the 2 pans. Cover with aluminum and transfer to the oven. Braise for 3-4 hours until the meat is fork tender. Pull from oven, uncover and allow to rest in braising liquid for 2 hours at room temperature. While meat is still warm, pick meat into ½-inch pieces. Mince the braised onions and fold into the meat. Taste and adjust seasoning if needed. Strain remaining jus through a strainer, skimming all the fat, and transfer to sauce pot. Reduce by half. Taste, and adjust seasoning if necessary.

To Assemble:
On a lightly floured surface, roll the pierogi dough out to 1/8” thick. Using a 3-inch round cutter, mold cut rounds. Place 1 teaspoon of the braised beef filling in the center of each round. Lightly brush the edge of the dough with water and fold the dumpling over into a half moon shape, pressing on the edge to seal. Repeat until dough is gone. Bring 2 gallons of water to a rolling boil and boil 10 pierogies at a time until they float (roughly 2-3 minutes). Using a slotted spoon, transfer to a small pan of warmed braising liquid and simmer to glaze the pierogi. Transfer to a plate; serve with sour cream, chopped fresh parsley and dill.

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