For the dough:


For the meat filling:


For garnish:


In a small bowl beat 2 whole eggs and egg yolk and set aside.

Melt the butter and set aside.

Mix salt and water and set aside.

In a large bowl combine 4 cups of flour with the melted butter and the sour cream, add the beaten eggs and mix the ingredients with the warm water, stirring constantly until well blended.

Place the dough on a table and knead with the remaining cup of flour until getting a soft pastry.

Cover the dough with kitchen foil and let it rest for 15 minutes before working with it.

In the meantime prepare the Pierogi filling.

In a frying pan  cook the ground beef until golden brown. Season with salt and pepper. Remove from the pan and drain of all the fat.

In a mixing bowl combine the cheese, meat, minced shallots, garlic, chopped green onions, ham and the egg. Mix well.

Roll out the dough until 1 cm thick. Cut circles from around 8 cm in diameter.

Place about 1 tablespoon of the filling in the centre of each circle of dough and fold over. Press and seal into half moon shapes.

In a pot of boiling, salted water cook the Pierogi for about 7 to 8 minutes or until they float. Remove from the water and drain.

In a frying pan melt 2 tablespoons of butter and fry the Pierogi's for 2 to 3 minutes on each side or until they're golden brown.

Remove from the pan.

Arrange them on a dish and garnish with parsley and the sour cream.