Pierogies are one of the signature foods of Pittsburgh and Western Pennsylvania, especially in families with Eastern European roots. This potato-and-cheese version is boiled, then finished in butter with onions.
Pittsburgh-Style Potato and Cheese Pierogies
Pierogies are one of the signature foods of Pittsburgh and Western Pennsylvania, especially in families with Eastern European roots. This potato-and-cheese version is boiled, then finished in butter with onions.
Ingredients
Method
Instructions
- Mix flour and salt. Add egg, sour cream, and 2 tablespoons butter. Knead into a soft dough, adding a spoonful of water if needed. Rest 30 minutes.
- Mix mashed potatoes and cheddar. Season with salt and pepper.
- Roll dough thin and cut into 3-inch rounds. Fill with potato mixture, fold, and pinch edges closed.
- Boil pierogies in salted water until they float, 3 to 4 minutes.
- Cook onions in remaining butter until soft. Add boiled pierogies and pan-fry until lightly browned.
Notes
- Serve with sour cream and extra onions.
- Freeze uncooked pierogies on a sheet pan, then bag for later.
Related Recipes
- Pittsburgh Haluski with Cabbage and Noodles
- Kielbasa and Sauerkraut for Game Day or Church Supper
- Crisp Potato Pancakes with Sour Cream or Applesauce
