Pittsburgh Pierogies
Pittsburgh Pierogies Say it: peer-OH-geez
Pittsburgh pierogies are tender dumplings filled with creamy mashed potato and sharp cheddar, boiled, then pan-fried in butter with onions until golden. A beloved staple brought by Eastern European immigrants, they are served at church festivals, fish fries, and family dinners across western Pennsylvania. The dough is soft yet chewy, the filling rich and savory, and the buttery onion topping adds sweetness and crisp edges.
Pittsburgh Pierogies
Pittsburgh Pierogies
Pronounced peer-OH-geez
- Serves
- 4
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
For cooking and serving
Method
Make the dough. in a large bowl, whisk together the flour and 1/2 tsp fine salt. Add the egg and sour cream, and mix with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes, adding cold water 1 teaspoon at a time only if the dough feels dry, until smooth and elastic. Cover with plastic wrap and rest at room temperature for 30 minutes.
Meanwhile, make the filling. place the potatoes in a pot and cover with cold salted water. Bring to a boil and cook until fork-tender, 15-20 minutes; drain well and return to the pot over low heat for 1 minute to dry. Mash with 2 tbsp butter, 1/2 tsp fine salt, and the black pepper. Fold in the cheddar cheese until melted and evenly mixed; set aside to cool slightly.
Roll and fill. divide the rested dough in half. On a floured surface, roll one half to about 1/8 inch (3 mm) thick; cut out 3-inch (7.5 cm) rounds with a cutter or glass. Place a heaping teaspoon of filling in the center of each round, fold the dough over to form a half-moon, and pinch the edges firmly to seal; crimp with a fork. Repeat with the remaining dough, rerolling scraps.
Boil. bring a large pot of water to a rolling boil and add 1 tbsp fine salt. Drop the pierogi in batches, stirring gently so they don't stick. Cook until they float to the surface, then continue to boil for 2-3 minutes more. Remove with a slotted spoon and drain on a plate.
Fry. melt 2 tbsp of the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown and soft, 8-10 minutes. Push the onions to one side, add the remaining 2 tbsp butter, and place the boiled pierogi in a single layer; fry until golden and crisp on both sides, 2-3 minutes per side, tossing with the onions.
Serve hot with sour cream and a sprinkle of chives, if using.
Regional variant: Sauerkraut Pierogi (Kapusta Pierogi)
Replace the potato-cheddar filling with a mixture of 2 cups (300 g) well-drained and finely chopped sauerkraut, 1 cup (200 g) cooked mashed potato, and 1/2 cup (80 g) finely chopped onion sautéed in 2 tbsp butter until soft. Season with salt, black pepper, and a pinch of sugar; omit the cheddar. Use the same dough, boiling, and frying method.
Cook's notes
- Don't overfill: a heaping teaspoon is enough; too much filling can burst the dough during boiling.
- Keep the dough covered with a damp towel or plastic wrap while you work so it doesn't dry out.
- For a deeper flavor, use extra-sharp or smoked cheddar and add a pinch of sweet paprika to the filling.
Serve with
Serve with sour cream, more caramelized onions, and a cold lager or grilled kielbasa.
Make ahead and storage
Boiled, unfried pierogi can be refrigerated for up to 2 days or frozen in a single layer on a tray, then pan-fried straight from the fridge or freezer.
