Homemade Pittsburgh Pierogies with Sour Cream
Homemade Pittsburgh Pierogies with Sour Cream
When I lived in Pennsylvania there were a lot of Lithuanian descendants living there. The last names had “ski” on the end. Their cooking culture is amazing. A friend of mine her grandparents and her parents had a grocery store and they sold homemade sausages. All different flavors and they also made their own cheese as well. You are probably saying “what does this have to do with the slice of cheese, or pierogies, well they made the best and it just brought back memories. I do miss a store where you know the owners and can order your cuts of meat, have them package it and have a good conversation.
Some modern changes took away so many of the Mom and Pop grocery and candy stores. I could buy so much penny candy with a nickel. Wow. Ok I will get off my soap box.
Enjoy your pierogies. The recipe came from a Pittsburg web site, I cannot take credit for any of it but that I made them and they were “fantaboulous”. Comfort food at its finest.
Some modern changes took away so many of the Mom and Pop grocery and candy stores. I could buy so much penny candy with a nickel. Wow. Ok I will get off my soap box.
Enjoy your pierogies. The recipe came from a Pittsburg web site, I cannot take credit for any of it but that I made them and they were “fantaboulous”. Comfort food at its finest.
Ingredients
- 2 cups flour, plus extra for kneading and rolling dough
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream, plus extra to serve with the pierogi
- 1/4 cup butter, softened and cut into small pieces
- butter and 1 large onions (sliced)for sauteing
- 5 large red potatoes, peeled and boiled
- salt and pepper to taste
- 1 large onion chopped fine
Directions
1. To prepare the pierogi dough, mix together the flour and salt.
2. Beat the egg, then add all at once to the flour mixture.
3. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat.
4. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.
Potato, Cheese & Onion Filling:
1. Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this.
2. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent.
3. Mash the potatoes with the sauted onions and 8 oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste.
You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.
Prepare the Pierogies
1. Roll the pierogi dough on a floured board or countertop until 1/8" thick.
2, Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass.
3. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
4. Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
5. Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.
Homemade Pierogie Tips:
If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.
If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.
2. Beat the egg, then add all at once to the flour mixture.
3. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat.
4. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.
Potato, Cheese & Onion Filling:
1. Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this.
2. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent.
3. Mash the potatoes with the sauted onions and 8 oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste.
You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.
Prepare the Pierogies
1. Roll the pierogi dough on a floured board or countertop until 1/8" thick.
2, Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass.
3. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
4. Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
5. Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.
Homemade Pierogie Tips:
If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.
If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.
Other Entrée Misc
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Other Finger Foods
Other Entree Misc
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