One of my Christmas gifts is Micheal Symon’s Michael Symon’s Live to Cook (which I do) and he includes his grandfather’s pirogi recipe.I took the leftover short ribs from Christmas Eve and used them as filling for the pirogi.
The pirogi dough is similar to my grandmother’s recipe except that it also include butter. I thought the butter made it a little harder to work with but it was delicious. I think I might need to do a side by side comparison of the doughs to see which one I like better.
I like to pan fry them with a little butter. I served them with a little horseradish cream (horseradish and creme fraiche).
I really enjoyed this and am looking forward to making other recipes from the book.