Lobster Pierogi

Directions

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.