Pierogi might be simple, but Michael Symon’s version takes this dish to a whole new level of deliciousness.
The dough is where it all starts. Mixing it just until it’s smooth keeps it tender, and resting it allows for easier rolling later.
For the filling, the balance of creamy potatoes, sharp cheese, and just the right amount of seasoning is what takes it over the top.
And psst, it’s worth tasting as you go to adjust for that ideal flavor.
I always finish mine with a quick sear in butter to add a crispy, golden edge, and it’s absolutely worth the extra step.
How to Make Michael Symon Pierogi
Ingredients
- 2 cups All-Purpose Flour
- 1 large Egg
- 8 tbsp Unsalted Butter (softened)
- 3/4 cup Sour Cream
- 1 tsp Kosher Salt
- 1 tbsp Fresh Chives (chopped)
Step-by-Step Instructions
Step 1:
In a large bowl, combine flour and salt.
Make a well in the center, then add the egg, softened butter, and sour cream.
Mix until a dough forms.
Step 2:
Transfer the dough onto a floured surface.
Knead the dough for about 4-5 minutes until it’s smooth and elastic.
Wrap the dough in plastic wrap and rest for 30 minutes.
Step 3:
Roll out the dough to about 1/16-inch thickness.
Cut out circles using a cookie cutter or glass, approximately 3 inches in diameter.
Keep dough circles covered with a cloth to prevent drying out.
Step 4:
Fill each circle with a spoonful of mashed potatoes and cheese filling.
Fold the dough over and seal the edges by pressing with a fork.
Step 5:
Bring a pot of salted water to a boil.
Cook pierogi in batches for 3-4 minutes or until they float to the top.
Remove with a slotted spoon and let drain.
Serve the pierogi warm with a side of sour cream or butter.
Tips and Tricks for Making This Recipe
Use Fresh Ingredients
Always use fresh chives and high-quality butter to enhance the flavor of your pierogi.
They add a fantastic aroma and taste that you’ll love.
Dough Consistency
The dough should be soft and slightly sticky but not too wet.
If needed, adjust by adding a little more flour or water to achieve the perfect texture.
Seal It Right
Make sure to seal the edges of your pierogi tightly to prevent any filling from escaping.
Press firmly with a fork, ensuring no gaps.
Cook in Batches
Cooking pierogi in batches prevents overcrowding in the pot, allowing them to cook evenly.
You’ll get consistent results this way.
Customize Fillings
Feel free to experiment with your favorite fillings, such as sauerkraut, mushrooms, or fruit.
Personalizing your pierogi is a fun way to try different flavors.
What to Serve with Michael Symon Pierogi Recipe
Sauerkraut
You should try serving sauerkraut with the pierogi because it adds a tangy flavor that complements the rich filling nicely.
The fermented cabbage offers a contrasting texture that would pair well with the soft dough of the pierogi.
Sauerkraut’s acidity can help cut through the richness of the dish, making for a balanced meal overall.
Kielbasa
Kielbasa is a classic and savory choice that would pair beautifully with pierogi.
This Polish sausage is smoky and robust, which works well as a hearty side dish.
You can slice and sauté it easily, adding an extra layer of flavor to your meal.
Sautéed Mushrooms
Consider serving sautéed mushrooms. They add a savory and umami touch that complements the pierogi filling.
Mushrooms bring an earthy depth of flavor to the plate and are quite easy to prepare.
They can be seasoned simply with garlic and herbs to enhance their natural taste.
Roasted Brussels Sprouts
Roasted Brussels sprouts can bring a touch of bitterness that’s unexpectedly pleasant alongside the pierogi.
These can be roasted with a bit of olive oil, salt, and pepper to bring out their sweetness.
Brussels sprouts add a nutritious and vibrant component to your dining experience.
Avocado Salad
For a unique twist, serve an avocado salad on the side.
Avocado provides creaminess and freshness that contrast well with the pierogi’s hearty flavors.
Just mix avocado slices with cherry tomatoes, lime juice, and some arugula for a refreshing bite.
Variations and Substitutions
Different Fillings
You can switch up your pierogi filling to suit your taste.
Try adding diced ham, Gruyere cheese, or fresh chives to your potato mixture.
This will create a unique flavor that complements the dough perfectly.
Dough Alterations
Feel free to adjust the pierogi dough ingredients based on what you have available.
If you’re out of sour cream, substitute it with Greek yogurt.
It provides a similar tangy richness that keeps the dough soft.
Cooking Techniques
Experiment with how you cook your pierogies.
While boiling is traditional, try pan-frying them for a crispy texture.
You can also bake them for a healthier, less oily option.
Cheese Substitutes
For a cheese twist, explore using cheddar or mozzarella instead of Gruyere.
Each cheese brings its own distinct gooeyness and flavor to the filling.
Spice It Up
Adding spices can bring additional depth to your pierogi.
A pinch of nutmeg or a sprinkle of smoked paprika can enhance the dish.
Adjust these spices based on your personal preferences.
How to Store Leftover Michael Symon Pierogi Recipe
Refrigeration
When you’ve got leftover pierogi, pop them in the fridge to keep them fresh!
Place the pierogi in an airtight container, stacking them with pieces of parchment or wax paper in between to prevent sticking.
You can store them for up to three days this way, and they’ll still be tasty when you’re ready for more.
Freezing
For longer storage, freezing is the way to go!
First, arrange the pierogi in a single layer on a baking sheet and freeze them until they’re firm.
Then, transfer them to a resealable plastic bag or an airtight container for safe keeping.
Pierogi can be frozen for up to two months without compromising their texture.
Avoiding Moisture
Keep your pierogi from getting soggy by ensuring they’re kept away from moisture!
I recommend using plastic wrap or aluminum foil in addition to airtight containers for extra protection.
This helps maintain their deliciousness, making your next pierogi meal just as good as the first one.
Common Mistakes to Avoid
Overcrowding the Pan
You might be tempted to save time by squeezing all your pierogies into the pan at once, but this simple mistake can ruin your dish!
They need space to cook evenly, so give each one some room and keep the heat at medium-low to avoid burning or uneven cooking.
Skipping the Rest Period
When you’re making pierogi dough, resist the urge to skip the resting period.
Letting the dough rest is essential for achieving that perfect, tender texture.
After mixing your ingredients, cover the dough in a bowl and let it sit for about 30 minutes.
Using Cold Fillings
Keep those fillings warm or at room temperature before sealing them inside your dough.
Cold fillings can cause the dough to contract and tear, leading to messy and uneven cooking results.
Remember, a smoothly filled pierogi is a happy pierogi!

Michael Symon Pierogi Recipe
Ingredients
- 2 cups All-Purpose Flour
- 1 large Egg
- 8 tbsp Unsalted Butter softened
- 3/4 cup Sour Cream
- 1 tsp Kosher Salt
- 1 tbsp Fresh Chives chopped
Instructions
- In a large bowl, combine flour and salt.
- Make a well in the center, then add the egg, softened butter, and sour cream.
- Mix until a dough forms.
- Transfer the dough onto a floured surface.
- Knead the dough for about 4-5 minutes until it's smooth and elastic.
- Wrap the dough in plastic wrap and rest for 30 minutes.
- Roll out the dough to about 1/16-inch thickness.
- Cut out circles using a cookie cutter or glass, approximately 3 inches in diameter.
- Keep dough circles covered with a cloth to prevent drying out.
- Fill each circle with a spoonful of mashed potatoes and cheese filling.
- Fold the dough over and seal the edges by pressing with a fork.
- Bring a pot of salted water to a boil.
- Cook pierogi in batches for 3-4 minutes or until they float to the top.
- Remove with a slotted spoon and let drain.
- Serve the pierogi warm with a side of sour cream or butter.