Imen Dridi Explore culinary joy with Michael Symon’s Pierogi Recipe is a simple mix of flour, eggs, canola oil, and more creates a tender dough. Crafted in just over 30 minutes, this Eastern European classic promises a delightful experience, perfect for gatherings.
More Michael Symon Recipe:
💗 Why You’ll Love Michael Symon’s Pierogi Recipe:
- Flavorful Filling: Bursting with a delicious blend of ingredients.
- Perfectly Cooked Dough: Achieving that ideal balance of softness and bite.
- Versatility: Adaptable for various fillings and occasions.
- Authenticity: Captures the essence of traditional pierogi.
❓ What Is Michael Symon Pierogi Recipe?
Michael Symon’s Pierogi is made with Soft dough crafted from all-purpose flour, water, eggs, and oil embraces a filling of baking potatoes, onion, butter, cheddar cheese, salt, and pepper.
🥚 Michael Symon Pierogi Recipe Ingredients:
Dough
- 6 cups all purpose flour
- 2 cups cold water divided
- 2 eggs beaten
- 6 tablespoons canola or vegetable oil
- 2 teaspoons salt
Filling
- 3 ¾ pounds baking potatoes
- 1 medium white onion finely diced
- ⅓ cup softened butter divided
- 4 ½ cups cheddar cheese finely shredded
- salt to taste
- white pepper to taste, or very fine black pepper
For Serving
- 1 onion diced or thinly sliced
- 2 tablespoons butter or as needed for frying
- sour cream optional, for serving
🥟 How To Make Michael Symon Pierogi
Dough
- Put flour, eggs, oil, salt, and 1 and a half cups of water in a big bowl. If you need to, add more water and mix well to make a dough.
- For four to five minutes, or until the dough is smooth and easy to work with, knead it on a flat surface.
- Allow the dough to rest at room temperature for at least 30 minutes and no more than an hour. Cover it with plastic wrap.
Filling
- Cut the potatoes into 2-inch cubes after peeling them. Put them in a big pot with salty water and boil them. Make the potatoes soft enough to pierce with a fork after 15 minutes.
- While the potatoes are cooking, melt 2 tablespoons of butter in a medium-sized pan over medium-low heat. Add the onions and cook them until they are soft without turning brown.
- Put the cooked potatoes in a big bowl and mash them. Put in the cheese, onions, and the rest of the butter. Keep mashing the potatoes until they are very smooth.
Assembly
- Roll out half of the dough until it is ⅽ” thick. Use a 3″ cookie or biscuit cutter to make rounds out of the dough.
- Take about a tablespoon and a half of the filling, roll it into a ball, and then put it on the pierogi dough. To make a half-circle, fold the dough over and pinch the sides together. Put them on a baking sheet. Say it again.
- At this time, the pierogi can be cooked or frozen.
To Cook
- Warm up a big pan with 3 tablespoons of butter. On medium-low heat, add the diced onions and cook until they are soft. Put the onions in a separate bowl until you’re ready to serve them.
- As the water boils, add salt to a great pot. Slowly add the pierogies and cook for two to four minutes, until they float. With an angled spoon, take it out.
- Add more butter if needed and cook the pierogies in the hot pan for about 5 minutes, until they are cooked on both sides.
- Combine hot food with sour cream and onions.
💭 Recipe Tips:
- Ensure the dough is well-kneaded for a smooth texture.
- Experiment with different fillings like bacon, sauerkraut, or mushrooms.
- Use a pierogi press for uniform shapes and sizes.
🥗 What To Serve With Pierogi?
Serve pierogi perfection with sour cream, onions, and a dash of butter or kielbasa and a side salad for a delightful Polish feast.
🎚 How To Store Leftovers Pierogi?
- In the fridge: You can store your Leftovers Pierogi in an airtight container for up to 3 days.
- In the freezer: Place Leftovers Pierogi in a freezer-safe bag and store for up to 3 months.
🥵 How To Reheat Leftovers Pierogi?
- In the oven: Place Leftovers Pierogi on a baking sheet and bake for 3-5 minutes at 350°F.
- In the microwave: Place Leftovers Pierogi on a microwave-safe plate, cover with a damp paper towel, and heat for 1-2 minutes.
FAQ’S
How Do I Prevent Pierogi From Sticking To The Pan During Cooking?
To prevent Pierogi from sticking to the pan, ensure the pan is well-heated and generously coated with butter. Use medium-low heat and avoid overcrowding the pan, allowing each Pierogi enough space to cook evenly.
How Do I Prevent Pierogi From Sticking To Each Other While Freezing?
To prevent Pierogi from sticking together while freezing, place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag, placing parchment paper between layers to prevent sticking.
What Herbs Can I Add To the Pierogi Filling For Extra Flavor?
Enhance the Pierogi filling with fresh herbs like parsley, chives, or dill for added flavor. Experiment with different combinations to suit your taste preferences.
Can I Make Pierogi Without Onions In The Filling?
If you prefer a milder flavor or have onion allergies, you can omit onions from the filling. Adjust the recipe accordingly, and enjoy Pierogi with a different flavor profile.
More Michael Symon Recipe:
Michael Symon’s Pierogi Recipe Nutrition Fact:
- Calories:190
- Total Fat 3.5g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Total Carbs: 33g
- Dietary Fiber: 2g
- Total Sugars: 1g
- Protein: 6g
- Cholesterol: 15mg
- Sodium: 330mg
- Calcium: 40mg
- Iron: 1.8mg
Michael Symon Pierogi Recipe
Description
Explore culinary joy with Michael Symon’s Pierogi Recipe is a simple mix of flour, eggs, canola oil, and more creates a tender dough. The flavorful filling combines baking potatoes, diced onions, butter, and cheddar cheese. Crafted in just over 30 minutes, this Eastern European classic promises a delightful experience, perfect for gatherings.
Ingredients
Dough
Filling
For Serving
Instructions
- Put flour, eggs, oil, salt, and 1 and a half cups of water in a big bowl. If you need to, add more water and mix well to make a dough.
- For four to five minutes, or until the dough is smooth and easy to work with, knead it on a flat surface.
- Allow the dough to rest at room temperature for at least 30 minutes and no more than an hour. Cover it with plastic wrap.
- Cut the potatoes into 2-inch cubes after peeling them. Put them in a big pot with salty water and boil them. Make the potatoes soft enough to pierce with a fork after 15 minutes.
- While the potatoes are cooking, melt 2 tablespoons of butter in a medium-sized pan over medium-low heat. Add the onions and cook them until they are soft without turning brown.
- Put the cooked potatoes in a big bowl and mash them. Put in the cheese, onions, and the rest of the butter. Keep mashing the potatoes until they are very smooth.
- Roll out half of the dough until it is ⅽ” thick. Use a 3″ cookie or biscuit cutter to make rounds out of the dough.
- Take about a tablespoon and a half of the filling, roll it into a ball, and then put it on the pierogi dough. To make a half-circle, fold the dough over and pinch the sides together. Put them on a baking sheet. Say it again.
- At this time, the pierogi can be cooked or frozen.
- Warm up a big pan with 3 tablespoons of butter. On medium-low heat, add the diced onions and cook until they are soft. Put the onions in a separate bowl until you’re ready to serve them.
- As the water boils, add salt to a great pot. Slowly add the pierogies and cook for two to four minutes, until they float. With an angled spoon, take it out.
- Add more butter if needed and cook the pierogies in the hot pan for about 5 minutes, until they are cooked on both sides.
- Combine hot food with sour cream and onions.
Dough
Filling
Assembly
To Cook
Notes
- Ensure the dough is well-kneaded for a smooth texture.
Experiment with different fillings like bacon, sauerkraut, or mushrooms.
Use a pierogi press for uniform shapes and sizes.
