Ultimate Pittsburgh Cheese and Potato Pierogies
Experience the authentic taste of Pittsburgh with our Ultimate Cheese and Potato Pierogies. Inspired by a beloved family recipe, these delightful dumplings are filled with a creamy mixture of mashed potatoes, tangy cheddar cheese, and sautéed onions, all encased in a tender homemade dough. Perfectly boiled and then pan-fried to golden perfection, these pierogies are served with a dollop of sour cream, making each bite a comforting and satisfying experience. Ideal for family gatherings or a cozy dinner, prepare to be amazed - these pierogies will have you saying goodbye to store-bought versions forever!
4
Servings
300
Calories
8
Ingredients
Ingredients
Flour
2 cups (plus extra for kneading and rolling dough)
Salt
1/2 teaspoon
Egg
1 large (beaten)
Sour Cream
1/2 cup (plus extra for serving)
Butter
1/4 cup (softened and cut into pieces)
Potatoes
5 large (peeled and chopped)
Onion
1 large (finely chopped)
Cheddar Cheese
8 ounces (grated)
Instructions
1
In a large mixing bowl, combine the flour and salt, creating a well in the center.
2
In a separate bowl, beat the egg and then pour it into the well of the flour mixture.
3
Add the sour cream and soft butter pieces to the mixture, then mix until combined. Knead the dough on a floured surface until it becomes smooth and slightly sticky (about 5 to 7 minutes).
4
Wrap the kneaded dough in plastic wrap and refrigerate it for 20 to 30 minutes, or up to overnight, for easier handling.
5
While the dough rests, peel and chop the potatoes, then boil in salted water until tender, about 15-20 minutes. Drain and mash them in a bowl.
6
In a skillet, sauté the chopped onion in butter until soft and translucent. Stir the cooked onions into the mashed potatoes along with the grated cheddar cheese. Season with salt and pepper to taste. Allow the filling to cool.
7
Once the dough has rested, roll it out on a floured surface until it is 1/8-inch thick. Use a cookie cutter or drinking glass to cut out circles of dough.
8
Place about a tablespoon of the potato and cheese filling in the center of each circle. Fold the dough over to form a semi-circle and press the edges with a fork to seal.
9
Bring a large pot of salted water to a gentle boil. Cook the pierogies in batches, using a slotted spoon to carefully remove them once they float to the surface, usually about 8-10 minutes.
10
In a separate skillet, melt additional butter and sauté the cooked pierogies until golden and crispy on both sides.
11
Serve hot with a generous side of sour cream, fresh parsley, or other toppings of your choice for an authentic Pittsburgh experience!
Nutrition Information
11g
Fat
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Ultimate Pittsburgh Cheese and Potato Pierogies?
They are homemade dumplings filled with a creamy mixture of mashed potatoes, tangy cheddar cheese, and sautéed onions, then boiled and pan-fried.
What are the main ingredients for the pierogi dough?
The dough is made from flour, salt, one large egg, sour cream, and softened butter.
How long should the pierogi dough be kneaded?
The dough should be kneaded on a floured surface for about 5 to 7 minutes until it is smooth and slightly sticky.
How long does the dough need to rest in the refrigerator?
The dough should be wrapped in plastic and refrigerated for 20 to 30 minutes, or even overnight, to make it easier to handle.
How should the potatoes be prepared for the filling?
Peel and chop five large potatoes, then boil them in salted water for 15 to 20 minutes until tender before mashing.
How are the onions prepared for the filling?
One large onion should be finely chopped and sautéed in butter until it becomes soft and translucent.
What kind of cheese is used in this Pittsburgh pierogi recipe?
The recipe calls for 8 ounces of grated cheddar cheese to be mixed into the mashed potatoes.
How thick should I roll out the pierogi dough?
Roll the rested dough out on a floured surface until it reaches a thickness of 1/8-inch.
What can I use to cut the pierogi dough into circles?
You can use a standard cookie cutter or a simple drinking glass to cut out circles of dough.
How much filling goes into each pierogi?
Place approximately one tablespoon of the potato and cheese mixture in the center of each dough circle.
How do you seal the pierogies?
Fold the dough over the filling to form a semi-circle and press the edges firmly with a fork to create a seal.
What is the first step in cooking the assembled pierogies?
Bring a large pot of salted water to a gentle boil and cook the pierogies in batches.
How long do the pierogies need to boil?
They typically boil for about 8 to 10 minutes until they float to the surface.
How do I know when the boiled pierogies are ready to be removed?
They are ready when they float to the top of the water; remove them carefully with a slotted spoon.
Is there a second cooking step after boiling?
Yes, after boiling, the pierogies should be sautéed in a skillet with melted butter until golden and crispy.
What are the recommended toppings for serving?
Serve them hot with a generous side of sour cream, fresh parsley, or other toppings of your choice.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
What is the calorie count for a serving of these pierogies?
Each serving contains approximately 300 calories.
How much fat is in one serving of these pierogies?
Each serving contains 11g of fat.
What is the protein content per serving?
There is 10g of protein in each serving of these pierogies.
How many unique ingredients are needed for this recipe?
There are 8 primary ingredients including flour, salt, egg, sour cream, butter, potatoes, onion, and cheddar cheese.
What culture is this dish inspired by?
This is a Polish-inspired comfort food dish that is a staple in Pittsburgh cuisine.
Can the dough be prepared a day in advance?
Yes, the dough can be refrigerated overnight for easier handling the next day.
What makes the dough for these pierogies tender?
The addition of sour cream and butter to the flour mixture ensures a tender homemade dough.
How do you prepare the mixing bowl for the dough?
Combine flour and salt and create a well in the center for the wet ingredients.
What should the filling consist of besides potatoes and cheese?
The filling also includes sautéed onions, salt, and pepper to taste.
Is the filling hot or cold when added to the dough?
You should allow the potato and cheese filling to cool before placing it on the dough circles.
What type of flour is used in the recipe?
The recipe calls for 2 cups of standard flour, plus extra for kneading and rolling.
How do I prevent the pierogies from breaking during boiling?
Ensure a gentle boil and use a slotted spoon to carefully manage them in the water.
Are these pierogies better than store-bought?
Yes, this authentic family recipe creates a far more satisfying and comforting experience than store-bought versions.