Pittsburgh, PA isn’t just known for kielbasa and ham sandwiches; they have a thriving community of pierogi makers and pierogi lovers. Pittsburgh’s Pierogi proves just how justified this love is with their tender dough shells and fluffy, buttery, and cheesy potato filling. Sautéed onions on the inside and outside only add to the savory satisfaction of biting into a fresh batch! Pittsburgh’s Pierogi can keep you warm in even the most brutal Pennsylvania winter, but it will bring a smile to your face all year round!
Ingredients
For the dough:
- 4 cups premade baking mix
- 2 eggs
- 1/2 cup sour cream, plus more, to taste, for serving
- 2/3 cup warm water
- 1 teaspoon salt
- flour, to taste, for dusting a work surface, your hands, and the rolling pin
For the potato/cheese filling:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup unsalted butter, divided, plus more, to taste, for serving
- 1 cup sharp cheddar cheese, grated
- 1 large onion, chopped, divided
- salt, to taste
- pepper, to taste
Directions
Step 1 -Combine the baking mix with the eggs, 1/2 cup of the sour cream, the warm water, and 1 teaspoon of the salt and knead together until it is well-blended, about 5 minutes. You can use your hands or a stand mixer with a dough hook attachment.
Step 2 -Cover the dough with a damp towel or plastic wrap and let it rest for 30 minutes.
Step 3 -While the dough rests, cook the potatoes in salted, boiling water until tender, about 15 minutes.
Step 4 -In a skillet over medium heat, melt the butter.
Step 5 -Add the onions to the butter and fry until the onions are browned and sweet, about 15-20 minutes. Reserve 1/2 of the onions.
Step 6 -Drain the potatoes.
Step 7 -Add the remaining onions and the cheddar cheese to the potatoes, mixing well.
Step 8 -Season the potato mixture with the salt and the pepper.
Step 9 -Allow the filling to cool.
Step 10 -Using the flour, dust a work surface, your hands, and a rolling pin thoroughly.
Step 11 -Divide the dough into 8 pieces and roll each piece, one at a time, to an 1/8-inch thickness.
Step 12 -Cut the rolled dough into 3-inch rounds.
Step 13 -Place a heaping tablespoon of the filling into each of the dough rounds.
Step 14 -Fold the edges, pressing them together to seal. The dough should be sticky enough to do this on its own, but if not, moisten the edges with water.
Step 15 -Bring a large pot of lightly salted water to a boil.
Step 16 -Add the pierogis to the boiling water without crowding. Cook until the pierogis are cooked through and begin floating to the top, about 3-4 minutes. Optionally, you can sear the cooked pierogis in a pan for added texture.
Step 17 -Serve the pierogis with the extra sour cream, the extra butter, and the reserved onions.