Michael Symon Pierogi Recipe
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.
Servings: 4
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.