Entree: United States – Mid-Atlantic United States (Pittsburgh, Pennsylvania) – Pittsburgh Pierogi

Serving Size: 6

Approximate Time

Prep 1 hr 15 min

Cook 20 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus 1 tbsp (15 g) for boiling water
- 1 large egg, approx. 50 g
- 1/2 cup (120 ml) warm water (about 110°F / 43°C)
- 2 tbsp (28 g) unsalted butter, melted and cooled (for dough)
- 2 cups (450 g) mashed russet potatoes, warm
- 1 1/2 cups (170 g) shredded sharp cheddar cheese
- 1/4 cup (60 g) sour cream (for filling)
- 2 tbsp (28 g) unsalted butter, softened (for filling)
- 1/2 tsp (3 g) black pepper
- 1 tsp (6 g) kosher salt (adjust to taste for filling)
- 2 medium yellow onions, thinly sliced, approx. 12 oz (340 g)
- 6 slices bacon, approx. 6 oz (170 g), chopped
- 4 tbsp (57 g) unsalted butter (for sautéing pierogi and onions)
- 1 cup (150 g) sauerkraut, drained (optional; for serving)
- 1/2 cup (120 ml) sour cream (for serving)
- 2 tbsp (12 g) chopped chives or green onions (for garnish)
- All-purpose flour for rolling, as needed, about 1/4 cup (30 g)

Instructions

Short Description:
Hearty Polish-style dumplings popular in Pittsburgh, filled with mashed potatoes and sharp cheddar, boiled then sautéed in butter with caramelized onions and crisp bacon — served with sauerkraut and sour cream for a full main-course meal.

Regional Notes:
This Western Pennsylvania version emphasizes the potato-and-cheese filling and the finish of sautéing in butter with onions and bacon, a hallmark of Pittsburgh pierogi service; sauerkraut or a meat-filled variant appear locally but the potato-cheese sautéed style is the regional classic.

1. Make the filling: In a bowl combine warm mashed potatoes, shredded cheddar, 1/4 cup (60 g) sour cream, 2 tbsp (28 g) softened butter, 1 tsp (6 g) salt and 1/2 tsp (3 g) black pepper. Mash and mix until smooth and cohesive; adjust seasoning. Cover and keep warm.
2. Make the dough: Whisk together 3 cups (360 g) flour and 1 tsp (5 g) salt in a large bowl. Beat the egg (approx. 50 g) into the warm water, then stir in melted butter (2 tbsp / 28 g). Pour liquid into flour and mix until a shaggy dough forms.
3. Knead and rest: Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Form into a ball, wrap in plastic, and let rest at room temperature 20–30 minutes.
4. Roll and cut: Divide dough in half. On a lightly floured surface roll one half to about 1/8-inch (3 mm) thickness. Using a 3-inch (7.5 cm) round cutter, cut circles and re-roll scraps as needed. Keep cut rounds covered while you fill.
5. Fill and seal: Place about 1 tbsp (15–18 g) filling in the center of each round. Fold dough over to form a half-moon and press edges together. Crimp or seal with a fork to ensure no gaps. Place finished pierogi on a lightly floured tray.
6. Boil: Bring a large pot of salted water (add 1 tbsp / 15 g salt) to a gentle boil. Cook pierogi in batches so they have room: they are ready when they float, then cook 2–3 minutes more. Remove with a slotted spoon to a tray and drain briefly.
7. Cook onions and bacon: While pierogi boil, heat a large skillet over medium heat. Add chopped bacon (approx. 6 oz / 170 g) and cook until crisp; transfer bacon to a paper towel-lined plate leaving bacon fat in skillet. Add 4 tbsp (57 g) butter to the skillet, add sliced onions (12 oz / 340 g) and a pinch of salt, and cook over medium-low heat 12–15 minutes until deeply browned and caramelized. Return bacon to skillet and stir to combine.
8. Sauté pierogi: Increase skillet heat to medium. Add a few pierogi at a time and sauté 2–3 minutes per side until edges are golden and slightly crisp, turning gently. Add more butter if needed. Transfer to a serving platter and keep warm.
9. Warm sauerkraut (optional): In a small saucepan, warm 1 cup (150 g) sauerkraut with a tablespoon of butter for 4–5 minutes; drain slightly.
10. Serve: Arrange pierogi topped with the caramelized onions and bacon. Spoon sauerkraut alongside or over the top as desired. Garnish with 1/2 cup (120 ml) sour cream on the side and sprinkle chopped chives or green onions (2 tbsp / 12 g). Serve hot as a hearty main course (6 servings).