Signature Pierogies - Choose Your Own 24 Pack
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Not eligible for shipping to CanadaTake your pick from a variety of Chef Michael Symon’s signature pierogies filled with either beef cheek, pork & sauerkraut, or potato & aged white cheddar. Available with the option to add-on horseradish sour cream and buttery onions!
Chef Michael Symon is one of Cleveland’s most celebrated chefs and restaurateurs, crafting boldly flavored, deeply satisfying dishes that not only reflect his heritage but the city he was raised in. He has been a food TV fixture since winning the first season of "The Next Iron Chef’’ in 2008, and he currently hosts Food Network’s “Burgers, Brew, & ’Que.” In 2009, Michael earned The James Beard Award for Best Chef: Great Lakes."
This package serves 4-6 people and includes your choice of 24 Pierogies
- Each pierogi weighs approx. 2 oz.
- Choose to add more!
Pierogi Options Include
- Beef Cheek – Filled with tender beef cheek stewed with tomato and red wine
- Pork & Sauerkraut – Filled with tender pork shoulder and sauerkraut
- Potato & Cheese – Filled with mashed potatoes and aged white cheddar
Add On Options Include
- 12 Beef Cheek Pierogies – Filled with tender beef cheek stewed with tomato and red wine
- 12 Pork & Sauerkraut Pierogies – Filled with tender pork shoulder and sauerkraut
- 12 Potato & Cheese Pierogies – Filled with mashed potatoes and aged white cheddar
- Classic Accompaniments
- Horseradish Sour Cream (8 oz.) + Butter & Onions (8 oz.)
- Pierogies ship frozen with dry ice and ice packs, may thaw during transit.
- Do not remove dry ice with bare hands.
- Accompaniment add-ons ship fresh with ice packs.
- Upon arrival, store pierogies in the freezer for up to 3 months, do not refrigerate.
- Upon arrival, store accompaniment add-ons in the refrigerator for up to 1 week, do not freeze.
To Serve
Pierogies – Pan Fry (Goldbelly Preferred)
- Place frozen pierogies directly into simmering salted water for about 4 minutes. Drain thoroughly.
- Warm butter or oil in a pan over medium heat and add pierogies.
- Sauté until warmed through & golden brown on both sides (approx. 3-4 minutes per side). Add the butter & onions during the last minute of cooking to warm through.
- Serve with horseradish sour cream on the side and enjoy!
Pierogies – Boil
- Remove butter & onions from the refrigerator while water comes to a boil.
- Place frozen pierogies directly into simmering salted water for 5-7 minutes, then drain. If pierogies are stuck together, do not pull apart, they will separate naturally in boiling water.
- Return pierogies to the empty pot and add butter and onions; stir to combine (if necessary, turn the heat to medium-low to ensure the onions warm through).
- Serve with horseradish sour cream on the side and enjoy!
If pierogies are stuck together, do not pull apart, they will separate naturally in boiling water.
- Beef Cheek Pierogies – All-purpose Flour, Unsalted Butter, Sour Cream, Eggs, Kosher Salt, Short Rib, Celery, Carrots, Garlic, Tomato Paste, Thyme, Bay Leaves, Red Wine, Chicken Stock Concentrate
- Pork & Sauerkraut Pierogies – All-purpose Flour, Unsalted Butter, Sour Cream, Eggs, Kosher Salt, Dark Brown Sugar, Red Pepper Flakes, Coriander, Black Pepper, Pork Shoulder, Sauerkraut, Sauerkraut Liquid
- Potato & Cheese Pierogies – All-purpose Flour, Unsalted Butter, Sour Cream, Eggs, Kosher Salt, Idaho Potatoes, Kosher Salt, Water, Cream Cheese, Aged White Cheddar, Nutmeg, Black Pepper, Chives
- Horseradish Sour Cream – Sour Cream, Horseradish, Kosher Salt.
- Onions – Onions, Unsalted Butter, Kosher Salt
Contains: Dairy, Eggs, Gluten
Cleveland Classics From the James Beard Awarded Iron Chef
Cleveland Classics From the James Beard Awarded Iron Chef
Chef Michael Symon cooks with soul. The Cleveland native has been a food TV fixture since winning the first season of “The Next Iron Chef” in 2008, and he currently hosts Food Network’s “Burgers, Brew, & ‘Que.” Symon is also one of Cleveland’s most celebrated chefs and restaurateurs, crafting boldly flavored, deeply satisfying dishes that not only reflect his heritage but the city he was raised in.
Since being named Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants—which include Lola, Mabel’s BBQ, Roast, Bar Symon, Angeline, and B Spot Burgers—have been awarded countless honors. In 2000, Gourmet magazine named Lola one of America’s Best Restaurants, and it has been named Cleveland’s Best Restaurant on 18 occasions. In 2009, Michael earned The James Beard Award for Best Chef: Great Lakes. And now, his hand-picked Cleveland favorites—from pierogies to kielbasa to his signature French fry-topped “Polish Boy” sausage—are shipping nationwide on Goldbelly!
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