From: Chef Michael Symon, Lolita, Cleveland, OH. Yield: 4-6 pierogis. DOUGH: 1 lb. all-purpose flour 2 whole eggs 1/4 cup sour cream 1/4 cup softened butter FILLING: 1 Idaho Potato, peeled 1/4 lb. Dolce Gorgonzola (or another type of blue cheese) to taste, salt and pepper SAUCE: 1 lb. wild mushrooms 1 Tbsp. butter 1 Tbsp. red verjus (or substitute 1/2 Tbsp. red wine and 1/2 Tbsp. red wine vinegar) 1 Tbsp. veal demi glace 1 Tbsp. fine herbs chopped (can use tarragon, parsley, chervil or ...

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