VegetarianEastern European American cuisine Main Course

Pittsburgh Pierogi

Name: Pittsburgh Pierogi
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Eastern European American
Ingredients: 3 cup flour; 1 Egg; 1 cup Sour cream; 2 cup mashed potatoes; 1 cup farmer's cheese; 2 Onion; 4 tbsp Butter; salt and pepper

Boiled and pan-fried dumplings filled with potato and cheese, topped with caramelized onions, a staple of Pittsburgh's Eastern European communities.

🇺🇸United States· Pennsylvania

Prep: 60 min
Cook: 30 min
Total: 90 min
Servings: 6
Difficulty: Medium
Calories: 420 kcal

Equipment

•Rolling pin
•Round cutter
•Large pot

Nutrition

Per serving, approximate

Calories: 420 kcal
fat: 16
carbs: 58
protein: 12
calories: 420

Instructions

1
Mix the flour, egg, sour cream, and a pinch of salt into a smooth dough. Let it rest for 20 minutes.
2
Mix the mashed potatoes and cheese in a bowl. Season with salt and pepper to make the filling.
3
Cook the onions slowly in 2 tablespoons of butter on the stovetop. Cook until deep golden.
4
Roll the dough out thin on a flat surface. Cut the dough into circles.
5
Put a spoonful of filling on each circle and fold over. Pinch the edges tightly to seal them.
6
Boil the pierogi in batches. Cook until they float to the top, about 3-4 minutes.
7
Pan-fry the boiled pierogi in the remaining butter in a skillet. Cook until golden and slightly crisp.
8
Top the pierogi with the caramelized onions before serving.

Chef's tips

Do not overfill the pierogi or they will burst while boiling; 1 tablespoon of filling per pierogi is just right. Boil first until they float, then pan-fry in butter for the best texture and flavor.

Storage

Refrigerate cooked pierogi for up to 3 days, or freeze uncooked pierogi on a tray before bagging.

Reheating

Pan-fry from cold in butter until heated through and crisp again.

Common mistakes to avoid

•Pinching the edges too loosely, causing the filling to leak into the boiling water
•Skipping the skillet step, which gives the pierogi their classic crisp texture