Crispy Pierogi with Pork and Dried Fruit
The best pierogi I’ve ever eaten in my life — one that ruined all other pierogi for me — was at Michael Symon’s now-closed restaurant Lola in Cleveland, Ohio. I still remember what it looked like: a half moon of crispy dough stuffed with beef cheeks. It was maybe one of the most decadent things I’ve ever tasted; somewhere between an empanada and a calzone; the amount of labor that went into it was evident with every bite. I vowed to make it some day from Symon’s cookbook (which has my favorite chili recipe) but never did.
Enter Nicole Rucker, this week’s guest on You’ve Got to Taste This. Nicole’s in a cookbook club (sorry men, it’s women only) and one of the most successful recipes they’ve ever tested happens to be the pierogi recipe that she sent me to make this week. They come from Zuza Zak’s cookbook Pierogi, which makes sense, and they’re stuffed with this magical mixture of caramelized pork blended with soaked dried fruit, boiled in salted water, and then sauteed in copious amounts of butter. Needless to say, they were an absolute trumph.
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