Pittsburgh Pierogies (Super Bowl Recipe I)

Pittsburgh Pierogies

In honor of the Pittsburgh Steelers playing in the Super Bowl, here is a great party recipe to bring the team to the table.



For the Pierogi Dough:

2 cups flour, plus extra for rolling dough

1/2 teaspoon salt

1 large egg

1/2 cup sour cream (I used fat-free), plus extra to serve with the pierogi

1/4 cup butter, softened and cut into small pieces


For the Filling: 

**I got over twice as much filling as I needed from the amount in the original recipe. I have listed a new amount below these amounts for my estimate of how much you actually need. If you are making these for a party, I suggest doubling the dough recipe and keeping this (original) filling recipe.**

Original Filling Recipe:

5 large red potatoes, peeled

1 tablespoon olive oil

1 tablespoon butter

1 large onion, diced

2 cloves garlic, chopped

1 tablespoon fresh chives

4 oz cheddar cheese, shredded

1 additional tablespoon butter, melted (when ready to cook pierogies)


Reduced Amount of Filling Recipe:

3 red potatoes, peeled

½ tablespoon olive oil

½ tablespoon butter

1 medium onion, diced

1 clove garlic, chopped

½ tablespoon fresh chives

3 oz cheddar cheese, shredded

1 additional tablespoon butter, melted (when ready to cook pierogies)


1.      First, make the dough. In an electric mixer with a dough hook attached, mix together the flour and salt. Beat the egg in a bowl by hand, then add 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 (just a few minutes). You can also do this by hand and kneading. Be careful not to overwork the dough too much. 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.

2.      While the dough is chilling, you can make the filling. Boil the potatoes until fork tender. While the potatoes are boiling, heat the olive oil and 1 tablespoon butter in a frying pan over medium heat.  Sauté the onions and garlic for about 10 minutes, until completely translucent.

3.      Drain potatoes when they are fork tender and return to the pan. Add the onions and garlic. Using a potato masher, completely mash potatoes and onions. Add chives and cheddar cheese, and continue to mash until completely incorporated. Set aside until ready to fill pierogies.

4.      Set a large pot of water on the stove to boil.

5.      Remove the dough from the refrigerator.  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 teaspoon or 2 depending of the size of your circle) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

6.      Preheat oven to 350°.

7.      Boil the pierogies a few at a time in a large pot of water. They are done when they float to the top (about 3-5 minutes, depending on size). Remove from pan and let dry on a cookie sheet or cutting board lined with a kitchen towel.

*At this point you can cool and freeze the pierogies to bake at a later date, say, for a Super Bowl Party. Let them defrost before completing the next step.*

8.      Place pierogies on a cookie sheet lined with parchment or foil sprayed with cooking spray. Brush with the remaining tablespoon melted butter. Bake for about 8-10 minutes until bottoms have browned. Serve with sour cream for dipping.


Yield: 25-2 ½  inch round pierogies (less if you use a larger cookie cutter)

*The extra filling makes AWESOME mashed potatoes, if you don’t want to cut it in half*


Source: Adapted from a recipe found on About.com

Printed on CrazyforCrust