CHEF JOSKO
| Pittsburgh Pierogies |
Homemade Pittsburgh Pierogies
with Sour Cream
I found this recipe on the web, since I'm connected to Pittsburgh and a Pirates Fan
thought you all would like.
Ingredients:
2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces
butter and onions for sauteing ingredients for filling of your choice (potato & cheese filling
recipe below)
Preparation:
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.
Sauté 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.
Homemade Pierogi Tips:
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.
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.
You can fill pierogies with pretty much anything you want, though potato and cheese is the most
common (recipe below). Sweet pierogies are often filled with a prune mixture.
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 sauté in
butter until soft and translucent. Mash the potatoes with the sauté 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.
with Sour Cream
I found this recipe on the web, since I'm connected to Pittsburgh and a Pirates Fan
thought you all would like.
Ingredients:
2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces
butter and onions for sauteing ingredients for filling of your choice (potato & cheese filling
recipe below)
Preparation:
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.
Sauté 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.
Homemade Pierogi Tips:
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.
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.
You can fill pierogies with pretty much anything you want, though potato and cheese is the most
common (recipe below). Sweet pierogies are often filled with a prune mixture.
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 sauté in
butter until soft and translucent. Mash the potatoes with the sauté 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.
| Whether you spell it pierogi, piroghi or pierogie, authentic homemade pierogies are a delicious treat and a Pittsburgh tradition. In Pittsburgh they eat more than 11 times the pierogies of any other city in the nation, according to a recent survey, with pierogi fillings ranging from standard potato and cheese to sweet prune. A popular Pittsburgh business, Pierogies Plus, ships pierogies as far away as Alaska and Hawaii. The Pittsburgh Pirates even hold a pierogi race during the bottom of the 5th inning at every Pirates home game. Sour cream in the dough is a favorite secret of many Pittsburgh pierogi makers. |
| Found this on the Internet, just wanted to share it with everyone. |
