Homemade Pittsburgh Pierogies With Sour Cream

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • DOUGH
  • 2
    cups flour, plus extra for kneading and rolling dough
  • 12
    teaspoon salt
  • 1
    large egg
  • 12
    cup sour cream, plus extra to serve with the pierogi
  • 14
    cup butter, softened and cut into small pieces
  • FILLING
  • 5
    large potatoes
  • 1
    large onion
  • 8
    ounces grated cheddar cheese
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DIRECTIONS

  • To prepare the pierogi dough, mix together the flour and salt.
  • Beat the egg; add all at once to the flour mixture.
  • Add 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.
  • Wrap 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.
  • Each batch of dough makes about 12 to 15 pierogies, depending on size.
  • Roll the pierogi dough on a floured board or countertop until 1/8" thick.
  • Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass.
  • 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.
  • 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.
  • Saute chopped onions in butter in a large pan until onions are soft.
  • Add pierogies and pan fry until lightly crispy.
  • Serve with a side of sour cream for a true Pittsburgh pierogi meal.
  • Potato, Cheese & Onion Filling:
  • Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this.
  • While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent.
  • Mash 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.
  • 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.
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