Easy Michael Symon Pierogi Recipe: Tasty Homemade Joy

Pierogis bring generations of comfort wrapped in delicate dough, capturing the soulful essence of hearty home cooking.

Traditional Eastern European dumplings represent more than just a meal – they symbolize familial connection and culinary heritage.

Each carefully crimped pocket tells a story of cultural preservation and love passed through generations.

These soft, pillowy parcels transform basic ingredients into something magical and deeply satisfying.

Filled with creamy potatoes, tangy cheese, or savory meats, pierogis invite you to savor complex flavors within a simple package.

Craft these treasured dumplings with patience and care, allowing each bite to transport you to cozy kitchen memories: prepare to be delighted.

Pro Tips for Perfect Pierogi Every Time, Symon-Style

• Maximize Flavor Complexity: Blend unexpected ingredients like caramelized onions or smoked cheese into traditional potato fillings.
• Control Moisture Carefully: Pat potato filling completely dry to prevent soggy pierogi and achieve crisp edges when cooking.
• Press with Precision: Invest in a proper pierogi press or practice hand-crimping techniques for professional-looking seal edges.
• Temperature Matters: Allow dough to rest at room temperature before rolling to prevent elastic resistance and tearing.
• Freezing Technique: Arrange uncooked pierogi on parchment-lined baking sheets, freeze individually, then transfer to freezer bags for long-term storage without sticking together.

How to Store Michael Symon’s Pierogi Recipe

• Refrigeration Method: Seal cooked pierogies in tightly closed containers with minimal air exposure. Preserve maximum flavor by layering pierogies between parchment paper sheets to prevent sticking. Keep refrigerated for no longer than 72 hours to maintain optimal taste and texture.
• Freezing Method: Package pierogies individually before freezing to prevent clumping. Wrap each pierogi separately in plastic wrap, then place inside heavy-duty freezer bags. Remove excess air to prevent freezer burn and potential ice crystal formation. Label bags with preparation date and contents. Frozen pierogies remain deliciously edible for up to 3 months when properly stored.
• Reheating Method: Revive refrigerated or frozen pierogies using gentle warming techniques. Sauté thawed pierogies in butter until golden and crispy on both sides.

Creative Twists on Michael Symon’s Pierogi Recipe

• Rustic Russet Remix: Swap standard potatoes for russet potatoes, which provide a fluffier, more textured filling with a richer potato flavor.
• Herb-Infused Heritage: Mix fresh chopped dill or chives into the potato filling for an aromatic and traditional Eastern European touch that elevates the classic recipe.
• Cheese Champion Variation: Replace standard cheese with sharp cheddar or smoked gouda to create a more intense and complex flavor profile that adds depth to the traditional pierogi.
• Vegetable Venture: Incorporate finely diced roasted mushrooms or caramelized sauerkraut into the potato mixture for an earthy, tangy alternative that introduces additional texture and flavor complexity.

A Traditional Bite of Heaven: Michael Symon’s Pierogi Recipe

Polish pierogi represent more than mere comfort cuisine – they symbolize culinary heritage passed through generations.

Michael Symon’s recipe transforms traditional techniques into a delectable home-cooked experience.

Potato and cheese filling nestled within delicate dough pockets creates an authentic Polish delicacy.

Complex flavors merge seamlessly, honoring generations of family cooking traditions.

Crafted with passion and precision, these pierogi invite hearty enjoyment around family tables.

Curious souls will savor each carefully constructed bite – so share this recipe, comment below, and spread delicious Polish culinary magic with friends who crave authentic international cuisine.

Why Michael Symon’s Pierogi Recipe Will Become Your Go-To Comfort Food

• Crafting Authentic Polish Comfort: Michael Symon's pierogi recipe delivers a true taste of traditional Eastern European cuisine with homemade dough and classic potato-cheese filling that transports you straight to a cozy Polish kitchen.
• Delightful Texture Adventure: These pierogis offer an incredible contrast between the soft, pillowy dough and the creamy potato filling, with a crispy golden exterior that adds a satisfying crunch when pan-fried in butter.
• Versatile Cooking Technique: The recipe provides flexible preparation options, allowing you to either cook immediately or freeze the pierogis for later, making it perfect for meal prep, busy weeknights, or spontaneous dinner gatherings with minimal stress.
• Simple Ingredient Magic: Using basic pantry staples like flour, eggs, potatoes, and butter, this recipe transforms humble ingredients into an extraordinary dish that feels both rustic and gourmet, proving deliciousness doesn't require complicated or expensive components.

What You Need for Michael Symon’s Pierogi Recipe

• Flour: Soft and smooth base for pierogi dough.
• Eggs: Provides structure and richness to the dough.
• Oil: Helps create a smooth and elastic texture.
• Salt: Enhances overall flavor of the dough.
• Water: Binds ingredients together for perfect dough consistency.

• Potatoes: Creamy base for the pierogi filling, best when starchy and smooth.
• Cheese: Adds rich, tangy flavor to the potato mixture.
• Onions: Provides sweet and savory depth to the filling.
• Butter: Adds richness and helps create a smooth potato mixture.

• Butter: Used for sautéing and creating a golden, crispy pierogi exterior.
• Sour Cream: Provides a cool, tangy complement to the rich pierogi.
• Onions: Adds extra flavor and texture when served on top.
• Salt: Enhances overall seasoning during boiling and cooking.

How to Make Michael Symon’s Pierogi Recipe

Step 1: Prepare Pierogi Dough

• Flour
• 2 eggs
• Oil
• Salt
• Water

Mix ingredients thoroughly. Add extra water if needed to create a smooth, workable dough.

Step 2: Knead and Rest the Dough

Knead the dough on a clean surface for 4-5 minutes until it becomes smooth and elastic. Cover with plastic wrap and let rest at room temperature for 30-60 minutes.

Step 3: Cook Potato Filling

Peel and cube potatoes into 2-inch pieces. Boil in salted water for 15 minutes until fork-tender. Drain and transfer to a large mixing bowl.

Step 4: Caramelize Onions

Melt butter in a medium pan over medium-low heat. Sauté onions until soft and translucent, being careful not to brown them.

Step 5: Create Potato Cheese Filling

• Caramelized onions
• Cheese
• Remaining butter

Blend until creamy and well combined.

Step 6: Roll and Cut Dough

Roll out half the dough to 1/4-inch thickness. Use a 3-inch cookie cutter to create perfect dough rounds.

Step 7: Stuff and Shape Pierogies

Place of potato filling in the center of each dough round. Fold dough into a half-moon shape and pinch edges firmly to seal. Repeat until all dough is used.

Step 8: Boil Pierogies

Bring a large pot of salted water to a boil. Gently add pierogies and cook 2-4 minutes until they float to the surface. Remove with a slotted spoon.

Step 9: Create Golden Crispy Exterior

Melt butter in a large skillet. Cook pierogies for 5 minutes on each side until golden brown and crispy.

Step 10: Serve and Garnish

• Sautéed onions
• Sour cream

Serve immediately while hot and enjoy!

Michael Symon Pierogi Recipe

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4.7 from 12 reviews

• Total Time: 1 hour 40 minutes
• Yield: 12 1x

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Description

Polish pierogi from Michael Symon showcase comfort and tradition in a delightful culinary journey. Handcrafted dumplings filled with creamy potatoes and tangy cheese invite home cooks to explore hearty Eastern European flavors you’ll savor with each memorable bite.

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Ingredients

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Main Ingredients:

• 3 ¾ pounds (1.7 kg) baking potatoes
• 4 ½ cups (510 grams) cheddar cheese, finely shredded
• 6 cups (750 grams) all-purpose flour
• 2 eggs, beaten

Liquid and Fat Ingredients:

• 2 cups (480 milliliters) cold water, divided
• 6 tablespoons (90 milliliters) canola or vegetable oil
• ⅓ cup (75 grams) softened butter, divided
• 2 tablespoons (30 grams) butter, or as needed for frying

Seasoning and Additional Ingredients:

• 2 teaspoons 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. In a spacious mixing bowl, combine flour, whole eggs, vegetable oil, salt, and 360 milliliters (1½ cups) of water. Adjust water quantity as needed to create a cohesive dough mixture.
2. Transfer the dough to a clean, flat surface and knead thoroughly for 4-5 minutes until achieving a smooth, elastic consistency.
3. Cover the dough with plastic wrap and allow it to rest at room temperature for 30-45 minutes, enabling gluten development.
4. Peel potatoes and dice into 5-centimeter (2-inch) uniform cubes. Submerge in salted water and boil for approximately 15 minutes until fork-tender.
5. In a separate skillet, melt 30 grams (2 tablespoons) of butter over medium-low heat. Sauté chopped onions until translucent and softened, without browning.
6. Transfer boiled potatoes to a large mixing bowl. Mash thoroughly, incorporating melted butter, shredded cheese, and caramelized onions until achieving a smooth, creamy texture.
7. Roll out half the prepared dough to 6-millimeter (¼-inch) thickness. Use a 7.5-centimeter (3-inch) circular cutter to create uniform dough rounds.
8. Place approximately 22 grams (1½ tablespoons) of potato filling in the center of each dough round. Fold dough over to create half-moon shapes, carefully sealing edges by pinching.
9. Prepare a large pot of salted water and bring to a gentle boil. Carefully introduce pierogies and cook for 2-4 minutes until they float to the surface.
10. Remove boiled pierogies using a slotted spoon and drain excess water.
11. Melt additional butter in a skillet over medium heat. Sauté pierogies for 3-5 minutes per side until golden brown and crispy.
12. Garnish with caramelized onions and serve immediately with a dollop of sour cream.

Notes

• Soft, pliable dough comes from thorough kneading, creating a delightful smooth texture that makes these pierogi irresistible.
• Get creative with fillings by mixing traditional potato and cheese with unexpected ingredients like crispy bacon, tangy sauerkraut, or earthy mushrooms for a flavor adventure.
• Invest in a pierogi press to guarantee perfectly uniform shapes that look professionally crafted and cook evenly every single time.

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

Nutrition

• Serving Size: 12
• Calories: 350
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 80 mg