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Crisp Potato Pancakes with Sour Cream or Applesauce

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.
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Total Time 2 hours
Servings: 36 About 36 pierogies
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 large egg
  • 3/4 cup sour cream
  • 4 tablespoons softened butter, divided
  • 2 cups mashed potatoes
  • 1 cup shredded sharp cheddar
  • 1 onion, thinly sliced
  • Salt and black pepper

Method
 

Instructions
  1. 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.
  2. Mix mashed potatoes and cheddar. Season with salt and pepper.
  3. Roll dough thin and cut into 3-inch rounds. Fill with potato mixture, fold, and pinch edges closed.
  4. Boil pierogies in salted water until they float, 3 to 4 minutes.
  5. 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.