Hearty Michael Symon Pierogi Recipe with Savory Filling Delight

Pierogis dance across plates, weaving a tapestry of Eastern European culinary magic that transcends mere sustenance.

These delicate dumplings whisper stories of family traditions and nostalgic comfort shared through generations.

Soft, pillowy pockets cradle hearty fillings that burst with unexpected flavor and depth.

Crafted with loving precision, each pierogi represents a culinary embrace connecting past and present.

Simple ingredients transform into extraordinary bites that warm both stomach and soul.

The humble dumpling carries generations of love, carefully sealed within its tender dough.

You’ll fall in love with these irresistible parcels that promise a journey through rich, comforting flavors.

Instructions to Prepare Michael Symon’s Pierogi

• Craft the Dough

Create a soft, pliable dough by combining flour, eggs, a splash of oil, and a pinch of salt. Knead the mixture on a clean surface until it becomes smooth and elastic. Let the dough rest, allowing it to relax and become more workable.

• Prepare Potato Filling

Boil potatoes until they’re tender and easily mashed. Caramelize onions in a pan until they’re sweet and golden. Combine the creamy potatoes with the soft onions and a generous helping of cheese, mixing until the filling is smooth and flavorful.

• Shape and Assemble Pierogies

Roll out the rested dough into a thin sheet. Cut circular shapes and place a dollop of potato filling in the center of each round. Carefully fold the dough over, creating half-moon pockets. Seal the edges by pressing firmly with your fingers, ensuring no filling escapes.

• Cook to Perfection

Drop the pierogies into a pot of bubbling, salted water. Cook until they float to the surface, indicating they’re nearly done. Drain and transfer to a sizzling skillet with melted butter. Fry each side until they turn a beautiful golden brown, creating a crispy exterior that crackles with each bite.

• Serve and Enjoy

Plate the pierogies hot and fresh. Top with a sprinkle of caramelized onions and a generous dollop of cool, creamy sour cream. Serve immediately, inviting friends and family to savor these delightful Polish dumplings that blend comfort and tradition in every mouthwatering bite.

Flavor Tips for Pierogi

Experiment with different potato-based or alternative fillings like sauerkraut, mushroom, cheese, or meat variations to match your taste preferences and explore traditional Polish recipes.

Check dough elasticity by gently stretching a small piece – it should be smooth and not tear easily, indicating proper kneading and hydration.

Dust your work surface with flour and keep dough rounds separated with parchment paper to avoid unwanted adhesion during preparation.

Lay uncooked pierogies on a baking sheet, freeze individually, then transfer to freezer bags for convenient storage up to three months – perfect for quick future meals.

How to Plate and Serve Symon’s Pierogi

• Pair with Fresh Salad: Create a light, crisp green salad with mixed herbs to balance the rich, creamy pierogi flavors.
• Add Tangy Accompaniment: Serve with a side of sour cream or yogurt-based dip to complement the buttery potato filling.
• Craft Complete Meal: Present pierogies alongside a hearty protein like grilled kielbasa or roasted chicken for a satisfying dinner experience.
• Enhance with Quick Garnish: Sprinkle fresh chopped chives or dill over the top to add brightness and herbal notes to the dish.

Storing Pierogi

• Meal Planning & Storage Advice
• Batch Prep Power: Make extra pierogies and freeze uncooked dumplings on a baking sheet before transferring to freezer bags for future quick meals.
• Refrigerate Wisely: Store cooked pierogies in an airtight container for up to 3-4 days, separating layers with parchment paper to prevent sticking.
• Freeze for Later: Uncooked pierogies can be frozen flat for 2-3 months. Place wax paper between layers to keep them from clumping together.
• Reheat with Care: Warm refrigerated pierogies in a skillet with butter for 3-4 minutes on each side to restore their crispy exterior and maintain delicious flavor.

Quick Recipe Overview

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour 40 minutes

Calories: 495 kcal

Servings: 5

What You’ll Need for Michael Symon’s Pierogi

• Flour: Select high-protein all-purpose flour for elastic, stretchy texture.
• Eggs: Choose fresh, room-temperature eggs for smoother dough consistency.
• Oil: Use neutral vegetable oil to enhance dough's flexibility.
• Salt: Opt for fine sea salt to distribute evenly.
• Water: Use cool filtered water for better dough hydration.

• Potatoes: Select starchy varieties like Russet for creamy, smooth mashing.
• Cheese: Pick sharp cheddar or farmer's cheese for robust flavor.
• Butter: Use unsalted butter for controlled seasoning.

• Onions: Select sweet yellow onions for rich, mellow caramelization.
• Sour Cream: Choose full-fat variety for luxurious, tangy finish.
• Additional Onions: Use fresh green onions for bright, crisp garnish.

Kitchen Tools for Making Symon’s Pierogi

• Large mixing bowl: Perfect for combining dough ingredients and creating smooth mixtures.
• Plastic wrap: Keeps dough moist and protected while resting.
• Cutting board: Clean surface for kneading and rolling out dough.
• Rolling pin: Helps roll dough to perfect 1/4-inch thickness.
• 3-inch cookie cutter: Creates uniform dough rounds for consistent pierogies.
• Medium pan: Great for caramelizing onions with even heat.
• Large pot: Ideal for boiling pierogies in salted water.
• Slotted spoon: Removes pierogies gently from boiling water.
• Large skillet: Provides crispy golden-brown exterior when frying.
• Potato masher: Smooths potatoes into creamy filling.
• Knife: Helps peel and cube potatoes evenly.

Authentic Michael Symon Pierogi Recipe

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4.6 from 9 reviews

• Total Time: 1 hour 40 minutes
• Yield: 5 1x

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Description

Pierogi from Michael Symon blend Polish culinary traditions with modern cleveland kitchen expertise. Pillowy dumplings stuffed with potato and cheese promise comfort and authentic flavor for home cooks seeking delicious eastern european cuisine.

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Ingredients

Scale 1x2x3x

• 3.75 lbs (1.7 kg) baking potatoes
• 4.5 cups (510 g) cheddar cheese, finely shredded
• 6 cups (750 g) all-purpose flour
• 2 eggs, beaten
• 6 tbsps (90 ml) canola or vegetable oil
• 2 cups (480 ml) cold water, divided
• 0.33 cup (75 g) softened butter, divided
• 2 tbsps (30 g) butter, or as needed for frying
• 2 tsp salt
• salt to taste
• white pepper to taste, or very fine black pepper
• 1 medium white onion, finely diced
• 1 onion, diced or thinly sliced
• sour cream (optional, for serving)

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Instructions

1. Dough Preparation: Blend flour, eggs, vegetable oil, salt, and water in a large mixing bowl, adjusting liquid to create a unified dough. Knead on a clean surface for 4-5 minutes until smooth and elastic.
2. Dough Resting: Wrap dough in plastic and let sit at room temperature for 30-45 minutes to develop gluten structure.
3. Potato Filling Creation: Boil diced potatoes in salted water until tender. Meanwhile, caramelize onions in butter over low heat until translucent. Mash potatoes and combine with melted butter, cheese, and caramelized onions to create a creamy filling.
4. Pierogi Shaping: Roll dough to ¼-inch thickness and cut into 3-inch circles. Place potato filling in the center of each round, fold into half-moon shapes, and seal edges by pinching firmly.
5. Cooking Method: Gently boil pierogies in salted water for 2-4 minutes until they float. Remove with a slotted spoon and drain excess water.
6. Final Preparation: Brown pierogies in butter-coated skillet for 3-5 minutes per side until crispy and golden. Plate with caramelized onions and a side of sour cream, serving immediately for optimal flavor and texture.

Notes

• Dough Hydration Matters: Adjust water gradually to achieve the perfect dough consistency, preventing dryness or stickiness.
• Gluten Development is Key: Resting the dough allows gluten to relax, ensuring a tender, elastic pierogi wrapper.
• Potato Filling Texture: Thoroughly mash potatoes and mix ingredients while still warm to create a smooth, creamy filling.
• Sealing Technique Crucial: Pinch pierogi edges firmly to prevent filling from leaking during boiling and frying.

• Prep Time: 1 hour
• Cook Time: 40 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 495
• Sugar: 1 g
• Sodium: 643 mg
• Fat: 21 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 63 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 62 mg