This recipe is from a website about Pittsburgh. My husband made them for us and we will never eat store bought pierogies again. If not from the east coast or of Polish descent, pierogies are like ravioli stuffed with chees and mashed potatoes. How could you go wrong?
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Units: US | Metric
- 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
- 1To prepare the pierogi dough, mix together the flour and salt.
- 2Beat the egg; add all at once to the flour mixture.
- 3Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5 to 7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat.
- 4Wrap the dough in plastic and refrigerate for 20 to 30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
- 5Each batch of dough makes about 12 to 15 pierogies, depending on size.
- 6Roll the pierogi dough on a floured board or countertop until 1/8" thick.
- 7Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass.
- 8Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle.
- 9Press the edges together with the tines of a fork.
- 10Boil 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).
- 11Rinse in cool water and let dry.
- 12Saute chopped onions in butter in a large pan until onions are soft.
- 13Add pierogies and pan fry until lightly crispy.
- 14Serve with a side of sour cream for a true Pittsburgh pierogi meal.
- 15Potato, Cheese & Onion Filling:
- 16Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this.
- 17While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent.
- 18Mash the potatoes with the sauted onions and 4 to 8 oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste.
- 19You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire.
- 20Let the potato mixture cool and then form into 1" balls.
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Nutritional Facts for Homemade Pittsburgh Pierogies With Sour Cream
Serving Size: 1 (674 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1001.6
- Calories from Fat 344
- Total Fat 38.2 g
- Saturated Fat 23.2 g
- Cholesterol 151.5 mg
- Sodium 815.8 mg
- Total Carbohydrate 133.4 g
- Dietary Fiber 12.4 g
- Sugars 6.7 g
- Protein 32.6 g