Recipe courtesy of Michael Symon
Level:
Easy

Ingredients

Filling:
Dough:

Directions

Place flour in a bowl and add remaining ingredients and mix until thoroughly incorporated and you have a nice soft dough. Let rest, refrigerated, for at least 20 minutes.

For the Filling: Boil potatoes until tender and mash together with the remaining ingredients. Reserve.

Assembly: Roll the dough to 1/8-inch thickness and cut into 2-inch circles. Place 1 tablespoon of the filling into each circle fold into 1/2 moon shapes and seal. Repeat until all filling has been used. Boil in salted water until the pierogies float. Optional, saute in butter until golden brown.

IDEAS YOU'LL LOVE

Deconstructed Lobster Salad

Recipe courtesy of Ina Garten

Lobster Scampi over Creamy Polenta with Garlic Chips

Recipe courtesy of Bobby Flay

Lobster Pierogies

Recipe courtesy of Michael Symon

Pierogies

Recipe courtesy of Kathleen Schurman

Potato Pierogies

Recipe courtesy of Martha Stewart

Buffalo Pierogies

Recipe courtesy of Mrs. T's Pierogoies

Fruit Pierogies

Recipe courtesy of Martha Stewart

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking