When my brother arrived for dinner last Friday. To say that I was a sight for sore eyes. Would be a slight understatement.

I looked kind of like I had been electrocuted. And then forced to wade in a pool of flour. It was definitely a mad scientist kind-of a “do”. My hair was standing up in just about every direction possible. And there was not a spot that wasn’t white and powdery to be found on any part of my clothing. (Okay maybe I looked like a cross between Einstein and that cocaine addict who lives on your corner and asks you for a hit every day. What, you don’t have a local town coke fiend? Weird.)

That was when Daniel deemed it appropriate to give me the apron he had brought me back from Argentina. A little late. But much appreciated. For, you know, the next time I make pierogi (hah).

I should have known this was going to happen, really. Considering the all-day affair that was last year’s gnocchi making.

But I figured that, you know, back then I was a budding cook. I was inexperienced. I had no idea what I was doing. I was flailing around. Aimlessly. But now? Now I bake bread at least once a week. And I can make risotto with my hands tied behind my back (I’ve developed the ability to move my spoons with my eyes and mental prowess). Pierogi? I thought. No problem.

And really. The first half was fine. After stuffing each pierogi, I squealed and said, “Aren’t these so cute!”

No response from the peanut gallery. I tend to get very emotional about food. Daniel is much more stoic. In general.

Then, halfway through stuffing the beef into the dough, I experienced what can only be called a mid-batch crisis. I began to doubt myself and everything I had done up to this point. What is the purpose?, I asked myself. Why are we even here? It was a total existential debacle, if ever there were one.

I looked at Daniel with woeful eyes and asked him if 18 pierogi were enough (and to think I only made a half recipe to begin with!) He didn’t respond. So I took that as a no. Sighed. Resignedly. And forged ahead.
In the end, though. After the boiling. And the frying. (And a well-deserved post-dinner nap.)

I have to say. That it was worth it. The chive-infused dough made for a delicious, buttery shell. Reminiscent of a fried Chinese dumpling. And who can resist a good Chinese dumpling? Not I. And certainly not Daniel, the champion of all things fried, beefy, and dumpling-esque.

Just. The next time I make these. (And I will make them again.) Remind me to take a valium first. Or five.

What am I thinking? Enter your best caption for a chance to win a delicious prize.

Before the recipe, it’s CONTEST TIME. The kind folks over at MarxFoods have invited me to host a contest over at their blog. You should go check out the post with the details. But basically it’s a caption contest, judged by yours truly. The deadline is this coming Monday and the winner will receive an AWESOME prize. So really, get your booty over there ASAP, spend some quality time this weekend thinking about a witty caption to win my heart, and go post it!
The number of changes I made to this recipe. Were many. To say the least. Firstly. I cooked the beef in the slow cooker instead of in the oven. It was easier. I set it up before I went to bed and woke up to the hearty smell of meat and red wine. If that doesn’t get you out of bed, I don’t know what will. I should mention that I substituted beef shoulder for beef cheeks. For obvious reasons. I also used Greek yogurt in the dough instead of sour cream. It was what I had on hand. And the dough tasted absolutely delicious. We were also supposed to make these with sauteed mushrooms and horseradish sauce. But I just didn’t get around to buying the necessary ingredients. Due to extenuating circumstances (re: Easter). So I’m deeply sorry to all of my fellow Symon Sunday-ers. I hope they can forgive me.

I am going to post the recipe as I made it, but you can find the real version here (scroll down to the middle of the page). I made a half batch of dough and a whole batch of meat. And then ate the meat on sandwiches with cheddar cheese the rest of the week. They were delicious as well.

Beef Shoulder Pierogi
Serves 8-10, as an appetizer. Four as a main course. Adapted from Live To Cook.

For the dough:
1 large egg, whisked
ΒΎ cup nonfat Greek yogurt
1 stick unsalted butter, softened
1 tablespoon chopped chives
1 teaspoon kosher salt
2 cups all-purpose flour, more for rolling

Beef filling:
2 tablespoons olive oil
1Β½ pounds beef shoulder, cleaned
Salt and pepper
1 cup all-purpose flour
1 red onion, sliced
1 carrot, peeled and sliced
2 garlic cloves, smashed
ΒΌ cup red wine vinegar
1 cup red wine
4 sprigs fresh thyme
1 bay leaf
1 cup chicken stock
2 tbsp butter

Make the dough: Mix egg, Greek yogurt, butter, chives and salt. Mix in flour thoroughly until dough forms. Wrap in plastic wrap and refrigerate at least two hours (or up to two days).

Brown the beef: If using beef shoulder, slice 1/2-inch thick. Heat oil in Dutch oven over medium-high heat. Season beef with salt and pepper and dredge in flour. Cook in batches to brown, about 6 minutes. Remove from oil.

Cook the beef: Put beef in the slow cooker along with all of the ingredients up until the 2 tbsp butter. Cook on low for 6-8 hours.

Cool, chill the beef: Turn the slow cooker off. Let it sit on your table. All. Day. Long. Or put it in your refrigerator. If you are lucky enough to have room in it. I was not.

Shred the meat: Remove meat from liquid, reserving liquid, then shred the meat. Warm the liquid and strain out the vegetables. Boil the liquid until it reduces by two-thirds. Mix in shredded meat and allow to cool.

ssemble the pierogi: Roll out dough to about 1/8-inch thickness.

  • Using the 3-inch-wide rim of a water glass, cut dough into rounds.
  • Spoon 1 tablespoon of meat onto each round.
  • Fold the dough over and seal the edges into a half-moon shape.
  • Press edges with fork to seal.

Boil the pierogi: Bring a pasta pot full of water to a boil. Add pierogi, 6 to 8 at a time, and cook until they float, then allow them to cook about 4 more minutes. Drain.

Saute the pierogi: In a large skillet, heat 4 tablespoons of butter and saute pierogi in batches until they are brown.

I served the pierogi with some roasted potatoes and asparagus.

This is my submission to Symon Sundays! Stop by Ash’s site on Monday for the round-up! And to 5 Star Foodie’s 5 Star Makeover: Pasta! Challenge!

I am also submitting this to Presto Pasta Nights which is being hosted this week by Daphne of More Than Words!

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
Share →

75 Responses to Symon Sundays – Beef Shoulder Pierogi…and a CONTEST

  1. Yummy pierogi.Will think of a good catchy line over the weekend πŸ™‚

  2. Woooow!!! Joanne…different template different recipe super rocking dear… your blog looks nice dear in new template…beef stuffings sounds great dear,,my hubby likes beef n pork very much.looks delicious n yummy with nice n rich ingredients…

  3. Katerina says:

    First of all let me tell you that I really like your new template and it’s always nice a change. These pierogi look so tasty but from the length of the recipe I can imagine the time and effort you placed on them. Congratulations!

  4. Love the template! Have been meaning to give a facelift to my blog but too lazy to do it..lol. Love the pierogi. Looks awesome.
    Can’t think of a think to comment with an empty tummy.

  5. Kim says:

    These pierogies look like quite an undertaking. Saying that, you really rocked them out! They look great. I bet the taste was out of this world:D

    I think you made a great call using the crock pot to cook the meat. I’ve learned my lesson when it comes to the whole crock pot/oven debate. The crock pot makes wonderfully tender meat. I wonder why celebrity chefs are afraid to write recipes using the crock pot.

  6. Pam says:

    Love your new blog look Joanne!

    Going now to check out this contest!


  7. Andreas says:

    Yes, this takes some work but it’s worth it.
    And of course 18 pierogi are not enough. πŸ˜‰

  8. Hey gurl,love this new look babes….it was a sweet suprise..Pierogi is rocking good …..ue pastry looks so so flaky , this is bookmarked and have to try it soon too…..
    Babes ,i knew MArx Foods would love ya…who wouldn …ur truly rocking in every way and i will be back here in a few hours …u’ll jus know why sweety pal…

  9. Catherine says:

    Wow Joanne this looks amazing! You have such a beautiful blog!
    Hugs & blessings~

  10. Michelle says:

    Hey everything is backwards and different colors! Looks great!

    Nice that your brother is finally home!

    I’ve never tried making pierogis and I do love them! I cheat and buy them frozen…shhhhh don’t tell any one!

  11. Gia says:

    Looks great! And clearly, we will forgive you (especially me, Queen of Substitutions).

  12. follow a recipe… I am sorry, I don’t understand the concept

  13. Astra Libris says:

    Your pierogi are truly a thing of beauty… and you are now officially my hero, because you made Pierogi From Scratch!!! πŸ™‚

    Love love your gorgeous new blog design!

  14. Liking the new style! And the pierogi? They almost look as perfect as the ones in packages in the supermarket made by big robotic machine-type thingies!

  15. Loving the new layout! And hell yeah, pierogi! I don’t think I’ve ever had meat ones before!

  16. Mari says:

    Once again you out do yourself! I never had a pierogi bue always wanted to try it!

  17. Bob says:

    I love pierogi but I’ve never seen ones like that, they look amazing!

    Heh, I’ll go check out the contest now.

  18. Nicole, RD says:

    Pierogi? You are a goddess in the kitchen…electocuted/coked out…whatever! They look fantastic! I’m sure the beef in the slow cooker was a fine touch. Sure, more fore-thought, but there’s not too much more delicious than slow cooked, lean meat.

    Like the new layout/look! Have a good weekend πŸ™‚

  19. Your pierogi look fabulous. I have never made them, but will have to try soon.

  20. jus the kinda ecstasy we need at the party below and u sure are invited …

    Hullo Happy Sunshine pal, its GOrgeously spring ,blue skies and summer hues, we are so happy and with this happiness lets JOin the Party ,for dear CHaya ‘s BIRTHDAY.[10th april]..yeah its a suprise party for her….and she’s ur pal too….

    and all u need to do is hop at the link below and leave her a birthday message and link any or all of ur deliciousness u wanna bring to the party…..looking foward to u ….at the party and CHaya …is going to love having u over …….
    ANd if possible please send this message atleast to 5 of ur bloggin buddys , we so wanna make her day dont we….

    come to the party ….ur presence n love will make the difference…..

    to bring the joy of the gorgeously stunning Springtime right here


  21. Love the new look! It’s very soothing on the eyes and what a simple and pretty banner.

    I’ve never attempted pierogi myself but they sound delicious. The meat recipe alone has me salivated!

  22. Erica says:

    They look like empanadas! The filling sounds delicious.I would love to try those.

  23. Pam says:

    I’ve never had a pierogi – I want one NOW!

  24. Lea Ann says:

    I really like your new header! Nice look. And for these pierogis???? Fabulous job, they look so wonderful.

  25. Ohhh, your new layout is BEAUTIFUL! πŸ™‚ Love it! πŸ™‚ I am so jealous of your perogies. They’re my favorite Canadian/Ukrainian/Russian/whoever wants to claim them, food. πŸ™‚

  26. sweetlife says:

    yummy..how fun the contest!!


  27. Justin says:

    i need to learn that jedi risotto-stirring technique

  28. pierogi – you remind me of my comfort food, dumplings!!!
    can’t believe you start everything from scratch. I know it’s really effortful to make the dough πŸ˜€ but they look really good! worth the time!!

  29. elra says:

    Wow Joanne,
    I love your new look, very soft and pretty (like you are). It makes this pierogi look even more tantalizing.

  30. I’m glad you stuck it out and made these. They are fabulous, and I hope to get to these on my next vacation. Like when I made my own Sardinian gnocchi…it took time, but it was worth it. Lucky bro’ you have!

  31. These look wonderful-great recipe!


  32. i’m counting on you to intimidate B for me. D already hates on him. You need to fly over here STAT and protect me from the dude in the cafeteria. NOW> NOW. and bring easter bread and carrot cake!

  33. Julie says:

    i just don’t understand. you are a med student and you still find time to make ridiculously amazing perogs. i am not a med student, but busy but i can only manage to put veggies in a microwave and press “fresh vegetable” fail oh fail.

    your parogs look fab-o

  34. Shannon says:

    mmm, pierogis πŸ™‚ i seriously don’t know how you have time to study!

  35. Chris says:

    Damn, Joanne, you are so hot looking today! You know….in an electrocuted, flour covered, coke fiend kind of way πŸ˜‰ :0

    I hope you can be our doctor in a few years so when you are chiding me about my cholesterol in a few years, I can respond, “But have you tasted this recipe for XXXXXX?” and you’ll understand!

  36. Joanne

    I am so impressed! First of all you crack me up! I could just picture the scene with your hair and all that flour! real cute! keep it up you will have a story worth of the movie Moonlighting to tell soon!
    Your pieroji look like perfection itself! Daring girl!

  37. Lynn says:

    Well you are a far better woman than I, as I would simply jet over to the frozen food aisle if I wanted some pierogi. Kudos for you, and extra points for all that flour in your hair πŸ™‚ The sign of a dedicated cook!

  38. Debinhawaii says:

    Awesome pierogi! Way too much work for me but they look delicious so I will just have to drool on my keyboard and live vicariously through you. πŸ˜‰

  39. Mary says:

    It is always so nice to visit here. I began and ended my read with a smile. The pierogi are magnificent and I’m sure your audience was appreciative. Have a fabulous weekend. Blessings…Mary

  40. dessert girl says:

    Congrats on making your own pasta! I’ve always wanted to try it, but I’ve never had the courage to actually do it! πŸ™‚

  41. Nazarina A says:

    My husband is Polish American and he introduced me to pierogies, I am definitely trying your recipe and surprising him!I showed him this picture and wanted them!

  42. Martha says:

    Oh yum – delicious as always Joanne! Will you invite me over next time you make them? I just never seem to get around to any complicated recipes lately. If it isn’t quick and simple it just doesn’t get done.
    I’ll be thinking about a caption πŸ™‚

  43. teresa says:

    your blog is adorable! these look fantastic, i bet they were so good!

  44. MaryMoh says:

    Wow…love the new look of your blog, Joanne….very fresh! Love your recipe too. Thanks for sharing.

  45. Olive says:

    your pierogi looks really good, I tried making this once, I’m not happy with the result but I will try it again..thanks for sharing! πŸ™‚

  46. Chef Aimee says:

    These homemade pierogis look wonderful – what an amazing culinary feat! I love pierogis and one of my favorite ways cook them is in…are you ready…a stir fry!

  47. Love the new theme…..and I love chinese dumplings….I think I’d love these and eat all 18 to prove!

  48. love your new look! i guess new looks are a thing this week πŸ˜‰
    okay i can just picture you all crazy looking making your pierogis! love it πŸ™‚
    they look delicious and fun.
    have a great weekend joanne!

  49. Mimi says:

    I don’t know if it is your new blog template or the magic of chef simon, but those pierogi look amazing! Good thing I wasn’t your guest, I would have eaten 18 of them myself!

  50. Muneeba says:

    Heyyyyyyy *looking around* … totally lovin’ your blog’s new outfit! And I’m so impressed with you making bread “at least once a week” … geez, lady .. can u teach me your exalted multi-tasking techniques??!! Btw, who doesn’t wuv pierogies .. especially with that delicious beefy filling :p

  51. wow yummy and love the new look of your blog

  52. These look perfect! Love the green contrast for the picture!

  53. Jessie says:

    Only you would have a total existential debacle over pierogi’s Joanne *shakes head* Anyway, siblings never understand, do they? I think your efforts were well worth it because your pierogi’s look great!

    I’ll try to think of a good caption – better go put my thinking baseball cap on!

    Love the new layout, BTW!

  54. Amy says:

    Way too ambitious for me, Joanne. I will continue to buy mine frozen, at the local market, and just have pierogi envy through you.

    Hey, I love the new blog flavor. It’s fresh and reminds me of Spring. Very nice.

  55. theUngourmet says:

    These are beautiful! I can’t imagine attempting this recipe. Maybe…. The contest sounds like fun! I’ll go and check it out. πŸ™‚

  56. Azita says:

    these look so wonderful! delicious!

  57. tigerfish says:

    The shape and “design” of the pierogi looks like the curry puff street snacks in parts of Southeast Asia. The fillings are chicken curry with potato and hard-boiled eggs.

  58. vickys says:

    Your new template totally suits you better, definitely more cheerful like you are. Except maybe after 19 pierogi.

    πŸ™‚ Bet they taste YUMS! And well worth all the effort you put in. πŸ™‚

  59. Little Inbox says:

    Since you are from US, feel free to hop over to my blog to participate the Free
    Rachael Ray Casserole giveaway. Click

  60. Sophie says:

    I hadn’t heard from a pierogi before but now, I am still learning!! Your dish looks amazing!

    Very tasty!!

  61. Your big fat pierogies look totally delicious! Well worth the time and effort. They turned out perfect. I never saw a beef filled one before. Love your new look! So cute.

  62. Foodycat says:

    They look fantastic! I think your labours were well worth it.

  63. Faith says:

    Oh wow, Joanne, I’m amazed! These look really fantastic. A recipe for pierogi dough is seriously dangerous around me…I think I’ll make the beef ones you made, and cheese, and potato…just to start. πŸ˜‰

  64. Cristie says:

    The pierogi look perfect! Just wonderful and picture perfect. I love that you used the crock pot. I love my crock pot and think it’s an appliance that was invented for busy people who have more to do in life than live in the kitchen. Great post.

  65. Katy ~ says:

    Joanne, your pierorgi look totally irresistible!

  66. grace says:

    mmm, tasty! i always enjoy visits from my brothers too, but i’ll be darned if i don’t have to squeeze each and every tiny compliment out of them regarding the food, nay, masterpieces i make. πŸ™‚

  67. msmeanie says:

    OMG! Pierogies from scratch?? You so rock! I remember eating frozen pierogies in college and loving them. I bet the homemade versions are 100 times better.

  68. Angie says:

    These look amazing! Alot of work, but well worth it.

  69. Kerstin says:

    They definitely look worth the effort – they look perfect!! Your brother is lucky πŸ™‚

  70. daphne says:

    What a great job u have done! esp with all the hard work! looks perfect to me.

  71. Ruth Daniels says:

    Love the new look of the blog. And I’m glad the writing hasn’t changed though…still makes me laugh until I cry and then wish for the dish.

    When did you say you’ll be making them again? I’ll gladly come to dinner πŸ˜‰

    Thanks for sharing with Pesto Pata Nights.

  72. Marisa says:

    I’ve always wanted to make pierogis! I’m also a suffer for punishment you see…

    Laughed out loud at your town coke fiend description. πŸ™‚

  73. sewa mobil says:

    I really like your new header! Nice look. And for these pierogis???? Fabulous job, they look so wonderful.

  74. I love pierogi! Yours look perfect and so yummy with the beef shoulder filling! Thanks so much for sending them over to the 5 Star Makeover!

  75. Anonymous says:

    Wow, Your pirorgi look sensational! an awesome variation of the recipe I know. I am definately making this. Thank you

Leave a Reply

Your email address will not be published. Required fields are marked *