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Michael Symon's Pappardelle Pierogi

Pappardelle Pierogi Michael Symon
Pasta and Potato Dumplings
skill level
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Pappardelle Pierogi Recipe: Pasta dough and pierogi dumplings get together in this hearty dish tossed with sour cream and parsley.
  • 1 1/2 pounds fresh Pappardelle
  • 1 1/2 cups Fingerling Potatoes (cut into 1/4-inch thick rounds)
  • 1 large Onion (sliced thinly)
  • 3/4 cup Sour Cream
  • 1/2 cup Parsley (chopped)
  • Olive Oil
  • Salt and Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Place a large pot of water over high heat and bring up to a boil. Season generously with salt, so it tastes like the ocean.
  • 2
    Olive Oil
    1 large Onion (sliced thinly)
    Salt and Pepper
    Place a large saute pan over medium-high heat and add 3 to 4 tablespoons of olive oil. Add the onion and season with salt and pepper. Cook until they begin to caramelize, about 4 minutes. 
  • 3
    1 1/2 cups Fingerling Potatoes (cut into 1/4-inch thick rounds)
    1 1/2 pounds fresh Pappardelle
    Add the potatoes to the boiling water. Cook 1 minute and then add the fresh pasta. Cook for 3 to 4 minutes, or until the pasta is just cooked. Drain the potatoes and pasta, reserving about 1 cup of the cooking water.
  • 4
    Add the potatoes and pasta to the saute pan of onions and toss to combine. Add about 1/2 cup of pasta water to the pan. 
  • 5
    3/4 cup Sour Cream
    1/2 cup Parsley (chopped)
    Remove the saute pan from the heat and add the sour cream. Toss to combine, continually tossing until creamy. Add the parsley, toss again to combine, and plate.

    Helpful Tips:
    1. Add salt while sautéing the onions to extract some of the moisture.
    2. Add the potatoes to the boiling water first and then add the pasta.
    3. Pierogi are similar to ravioli; they have many different unique fillings.

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