WEEKDAYS 1e|12c|p

Michael Symon's Pierogi

Pierogies Michael Symon
Michael's hometown favorite!
skill level
Easy
time
Over 120min
servings
6
cost
$
Contributed by :
You have to try Michael's pierogi – they're a Cleveland favorite!

Calories per Serving: 500
Cost per Serving: $1.30
Total Cost: $7.81
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ingredients
  • Pierogi Dough:
  • 1 Egg
  • 3/4 cup Sour Cream
  • 8 tablespoon Unsalted Butter (softened)
  • 1 tablespoon Fresh Chives (chopped)
  • 1 teaspoon Kosher Salt
  • 2 cups All-Purpose Flour (plus more for rolling dough)
  • For Filling and Serving:
  • 2 cups Mashed Potatoes
  • 2 Medium Yellow Onions (sliced thinly and evenly)
  • Salt
  • Sour Cream (to serve)
  • 1/2 cup Farmer's Cheese
  • 3 tablespoon Butter
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 Egg
    3/4 cup Sour Cream
    8 tablespoon Unsalted Butter (softened)
    1 tablespoon Fresh Chives (chopped)
    1 teaspoon Kosher Salt
    2 cups All-Purpose Flour (plus more for rolling dough)
    Make the Pierogi Dough: To make the dough, work the egg, sour cream, butter (8 tablespoons), chives, and salt together by hand to form a dough. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add flour and mix thoroughly with your hands until a dough forms. Wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.
  • 2
      
    Split the dough in half, reserve the remaining dough.
  • 3
    2 cups Mashed Potatoes
    1/2 cup Farmer's Cheese
    Roll out the dough on a lightly floured work surface to a 1/8-inch thickness and cut it into 3-inch rounds. Add all of the cheese to the mashed potatoes to make the filling. Spoon about 1 tablespoon of filling onto each round, being careful not to overstuff. Fold the dough over into half-moons and press the edges with a fork to seal them.
  • 4
    3 tablespoon Butter
    2 Medium Yellow Onions (sliced thinly and evenly)
    To caramelize the onions, heat 3 tablespoons butter over medium heat. Once hot, add the onions, arrange into an even layer, and season with salt. Cook the onions, stirring occasionally to ensure even cooking, until caramelized, about 15 minutes.
  • 5
    Salt
    Bring a large salted pot of water to a boil. Add the pierogi and cook until they float, then cook for 4 minutes once they have begun to float. Drain well in a colander, reserving a cup of the cooking water.
  • 6
    Sour Cream (to serve)

    Add the cooked pierogi to the pan with the caramelized onions, add a splash of the cooking water. To serve, top with sour cream.
 
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