Recipe courtesy of Michael Symon

Smoked Pork and Sauerkraut Pierogies

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  • Level: Advanced
  • Total: 2 days 1 hr 35 min (includes chilling time)
  • Active: 2 hr 50 min
  • Yield: 40 pierogies
I’ve been making pierogies since I could reach the counter. It’s a Cleveland thing for sure. This is my grandfather’s dough recipe. The filling is both rich and tart, and will have people begging for more.

Ingredients

Smoked Pork:

Pierogi Dough:

Directions

Special equipment:
a smoker; a 4-inch round cutter
  1. For the smoked pork: Two days ahead of time, cure the pork. Mix together the salt, brown sugar, coriander, cumin, black pepper and red pepper flakes. Sprinkle the pork on all sides, then refrigerate, uncovered, overnight. (The rest of the seasoning can be stored in an airtight container for 6 months.)
  2. For the pierogi dough: A day ahead of time, make the pierogi dough and smoke the pork. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter. Add the sour cream and salt and continue to cream until smooth, scraping the sides and bottom of the bowl. Beat in the eggs. (If the mixture looks a little bit lumpy, it will smooth out with the flour.) Add 2 cups flour and continue to mix briefly until a thick batter forms. Remove the paddle attachment, then switch to the dough hook. Scrape the sides and bottom of the bowl, then add the remaining 2 cups flour. Mix on medium speed until a dough forms and starts climbing the hook (while also cleaning the sides and bottom of the bowl). Add more flour here if the dough is looking a little bit wet and not doing the above, starting with a loose 1/4 cup. When the dough comes together, using floured hands, bring it together into a ball. (You may need to knead a few times, sprinkling with flour if it’s sticking to your hands at all. The dough should be soft and silky and not sticky.) Wrap in plastic wrap and flatten into a disc. Refrigerate overnight. (This allows the flour to hydrate and the dough to properly relax for easier rolling.)
  3. Set up a smoker to maintain a temperature of 300 degrees F, with the smoke running clear. If using a grill, set up a grill for indirect heat by building the coals on one side only. If desired, add wood of your choice to the coals for extra flavor. If using a gas grill, heat one side only to medium-high heat.
  4. Smoke the pork, fat side up, until tender, the meat pulls away from the bone easily and it reaches 160 degrees F internally, 3 to 4 hours. Let cool until cool enough to handle, then shred the pork and discard the bone. Mix in the chopped sauerkraut along with its liquid. Keep chilled until ready to use.
  5. The next day, cut the pierogi dough in half and roll to 1/8-inch thick on a floured surface. Cut rounds using a 4-inch circle cutter. Repeat with the remaining dough until all of your rounds are cut. Keep the rounds refrigerated between wax or parchment paper until ready to use. Gather the dough scraps and bring back into a ball. Refrigerate if necessary, allowing the dough to rest, then reroll scraps.
  6. Line a sheet tray with parchment or wax paper and sprinkle with flour.
  7. Moisten the edges of the dough rounds with water and place about 2 tablespoons filling in the center of each. Fold over and seal, being careful not to get filling in the seams. Place on the prepared sheet tray and repeat. (These freeze extremely well at this stage.)
  8. Place the dough rounds back in the fridge while making the pierogis if they become too soft or difficult to handle.
  9. To cook, gently boil in batches in salted water, maintaining a strong simmer, until they float, about 5 minutes. Pan-fry afterwards, if desired.

Cook’s Note

Oven method if you don’t have a smoker: Preheat the oven to 350 degrees F. Roast the pork, covered with aluminum foil until fork-tender, 2 1/2 to 3 hours. When cool enough to handle, pull and chop into small pieces and discard the bone.