I love pierogis, and no one has a better recipe for pierogi dough than Chef Michael Symon! I actually tweaked his recipe by subbing in nonfat Greek yogurt for sour cream, but otherwise nothing is changed. And let me tell you, this is truly ultimate pierogi recipe! The dough is rich from the butter, yet slightly tart from the yogurt, and is absolutely incredible. For this batch I used leftover braised beef which had been braised with tomatoes and onions, but I’ve made these with shredded chicken before too, and they are still awesome. This is a great recipe to use to finish off any leftovers, because you can really fill these with anything you want! This dough alone is fantastic, so any filling would come out truly divine!
This recipe comes together so quickly, that you can easily make it for a weeknight meal. The resting time for the dough is the longest part, but you can absolutely make the dough a day ahead of time to make it easy.
Pierogi Dough:
- 1 Egg
- 3/4 cup plain Greek yogurt
- 8 tablespoon salted Butter (melted)
- 1 tablespoon Fresh Chives (chopped)
- ½ teaspoon Kosher Salt
- 2 cups All-Purpose Flour (plus more for rolling dough)
For Filling
- 1 ½ cups shredded meat (I used leftover braised beef, but have made these with chicken)
- 1 cup shredded parmesan cheese
- ½ onion, chopped and saluted until golden brown
To make dough, mix butter, chives, salt, yogurt, and egg together until it is smooth. Then 1 cup at a time, add in flour until just mixed and soft dough is formed. I used a dough hook for this, but you can just do it by hand. Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours.
Mix all ingredients for filling together and set aside. Make sure filling is cold so it doesn’t heat up the dough.
Set a big pot of water to boil and line a sheet pan with parchment paper and set aside. To make pierogis, divide dough in half, and work with one half at a time keeping remaining dough wrapped in the fridge. Roll dough out to about 1/8 inch thick and cut out 3 inch rounds to make the pierogi. Put 1-2 tablespoons of filling in each round, and fold in half to create a semi circle. Pinch sides together to close. Do not overfill them, or filling with spill out. Set finished pierogis on the lined sheet pan while you continue to make them until dough and filing is gone. This recipe makes about 18 pierogis.
Crimp edges of pierogis shut with a fork. Get out another large pan and let 2-4 tablespoons of butter melt in it. Boil pierogis in batches until they float to the top, then place them in the buttered pan to sauté. Repeat this process until all pierogis are cooked, and sautéed in the butter until slightly golden brown. NOTE: You can freeze the pierogis raw, then boil them from frozen whenever you want some.
Garnish with black pepper and chives, and serve warm. Enjoy!