PITTSBURGH PIEROGIES RECIPE - (5/5)
Provided by RuthLouise
Number Of Ingredients 20
Steps:
- Pierogi Dough To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then 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 5-7 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 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size. Prepare the Pierogies 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. Then 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 4-8oz 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. Sweet Cheese Filling: Mix together egg, salt, sugar and vanilla. Add farmer's cheese and mix thoroughly. Refrigerate, covered, until ready to use. Drop by tablespoonsful onto pierogi dough of choice. Homemade Pierogi Tips: 1.If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal. 2.If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months. 3.You can fill pierogies with pretty much anything you want, though potato and cheese is the most common Sweet pierogies are often filled with a prune mixture.
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Tasmia Tanjim
[email protected]These pierogies were amazing! The dough was light and fluffy, and the filling was flavorful and delicious. I used a potato and cheese filling, and they were perfect. I will definitely be making these again.
Richie Presh
[email protected]I'm a beginner cook, and I was able to make these pierogies without any problems. The instructions were easy to follow, and the dough was easy to work with. The filling was delicious, and the pierogies turned out perfect. I will definitely be making
Avery Moore
[email protected]These pierogies were a little time-consuming to make, but they were worth the effort. The dough was light and fluffy, and the filling was flavorful and delicious. I served them with sour cream and onions, and they were a hit with my family.
muneef Akhtar
[email protected]I've made pierogies before, but this recipe is by far the best. The dough is easy to work with, and the filling is delicious. I love that you can use any type of filling you like. I've made them with sauerkraut, potatoes, cheese, and even fruit. They
Victor Valencia
[email protected]These pierogies were amazing! The dough was light and fluffy, and the filling was flavorful and delicious. I used a potato and cheese filling, and they were perfect. I will definitely be making these again.
Baqir Sajad
[email protected]I'm a beginner cook, and I was able to make these pierogies without any problems. The instructions were easy to follow, and the dough was easy to work with. The filling was delicious, and the pierogies turned out perfect. I will definitely be making
Miraj Shahid
[email protected]These pierogies were a little time-consuming to make, but they were worth the effort. The dough was light and fluffy, and the filling was flavorful and delicious. I served them with sour cream and onions, and they were a hit with my family.
Reghele
[email protected]I've been making pierogies for years, and this recipe is one of the best I've tried. The dough is perfect, and the filling is delicious. I love that you can use any type of filling you like. I've made them with sauerkraut, potatoes, cheese, and even
Sukanto Barman
[email protected]These pierogies were easy to make and turned out great! I used a store-bought dough to save time, and the filling was simple but delicious. I served them with sour cream and applesauce, and they were a hit with my family.
mian wahab 196
[email protected]I'm not a big fan of pierogies, but I decided to give this recipe a try. I'm so glad I did! These pierogies were amazing. The dough was light and fluffy, and the filling was flavorful and delicious. I will definitely be making these again.
ZLJ LJ!
[email protected]These pierogies were a hit at my party! Everyone loved them. I made a double batch because I knew they would be popular, and I'm glad I did. They were gone in no time.
J
[email protected]My pierogies turned out amazing! The dough was easy to work with and the filling was delicious. I used sauerkraut and mushrooms for my filling, and they were the perfect combination. I will definitely be making these again soon.