Flavor Trends, Strategies and Solutions for Menu Development





chef name

Michael Krimmer
Director of Menu & Culinary Innovation

Price*s Pimiento Pierogi

Recipe courtesy of Michael Krimmer
Sponsor: Bel Brands USA

Servings: 48 pierogi



  • 2 lbs yellow potatoes, peeled
  • 12 oz Price*s Original Pimiento Cheese Spread
  • 1 Tbsp kosher salt


  • 6 c all-purpose flour
  • 1 c whole milk
  • 1 to 1 ½ c warm water
  • 2 Tbsp butter, melted, cooled
  • 2 tsp salt

To serve:

  • 1 c butter, for pan frying
  • Sour cream, as needed
  • Cooked bacon, as needed
  • Fresh chives, as needed


For the Filling:

  1. Boil potatoes until tender, about 20 minutes. Drain and mash potatoes until smooth. Set aside until completely cooled.
  2. Combine the mashed potatoes, Price*s Pimiento Cheese and salt. Set aside or cover and refrigerate until needed.

For the Dough:

  1. Using a stand mixer, combine the flour, milk, 1 cup of water, melted butter and salt and mix with a paddle or dough hook on low speed until just combined. The dough should start to come away from the sides of the bowl. If more water is needed, add it 1 Tbsp at a time until it comes together. If too sticky, add more flour 1 Tbsp at a time.
  2. Let dough rest, covered, for 30 minutes.
  3. In the meantime, get a large pot of salted water boiling.
  4. Work with half the dough at a time. Start by taking roughly half the dough and roll out on a lightly floured work surface to approximately 1/8 in thick.
  5. Cut out 4-in rounds and spoon about ½ Tbsp of the potato filling into each dough round.
  6. Using a brush, wet the edges of one dough round, fold the top over the filling to meet the bottom edge. Crimp shut around the edge to make a half-moon shape.
  7. Finish with the dough rounds and set aside as you go.
  8. Take the remaining dough scraps and combine them with the other half of the dough. Repeat steps 4 through 6.
  9. Take the remaining dough scraps, re-roll them and get as many rounds out as possible. Repeat until all dough and filling are used.
  10. Boil pierogi in salted water, 12 at a time. When the pierogi float in the boiling water, cook them for an additional minute. Entire boil time is about 3 minutes.
  11. Remove cooked pierogi with slotted spoon and set aside. Repeat until all pierogi are cooked.
  12. To serve, heat ¼ c butter in a sauté pan over medium heat. Pan fry 12 pierogi at a time, cooking until slightly crisp on each side (about 1 minute per side).
  13. Plate and garnish with sour cream, bacon and chives.

Chef Notes

Making pierogi is a time-consuming process, but entirely worth it considering what is available in retail/commercially. With that said, the pierogi can be made in bulk and frozen, before cooking them. Just add an additional minute or two to the boiling time.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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