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User Reviews

Homemade Pittsburgh Pierogies with Sour Cream

User Rating 4.5 out of 5
42 Reviews
38 out of 42 users would make it again
4 out of 5 4 out of 5
More like Empanadas Deep FriedMay 22, 2013 By deehunny
My husband and I just got a deep fryer. Experimenting with it, I wanted to try to make perroggis because I had the ingredients on hand. They were good, but when deep fried, the shell tastes more like an empanada than a perrogi. My husband loved them, but I'm not a fan of the texture. I'll update my review once I pan fry the left overs in the fridge/freezer.
4 of 4 people found this review helpful.
5 out of 5 5 out of 5
I Love!March 04, 2013 By Rain101Beehler
I thought that it was so fast and easy! Thank You!
15 of 15 people found this review helpful.
5 out of 5 5 out of 5
easy,peasyFebruary 09, 2013 By disney2014
I never made pierogies before because I thought they were too hard to make.Well,I was wrong.This recipe was so easy. the dough was easy to work with and I also put sour creme in my potato's.I browned some onions and saurkraut to put on top .They are awesome.My husband loved them too,so I will be making these again.Also,I have this cutter that is a circle,you cut the dough,then put it on the other side of the cutter,lay the dough on it,put the filling on and fold it over.It keeps the seems together.pretty cool!
2 of 6 people found this review helpful.
5 out of 5 5 out of 5
Great PierogiesDecember 27, 2012 By trose4u
I started making pierogies as a youngster, but we used flour, eggs and water. Then as an adult I searched for other recipes and found one that included butter, I used that one for years it was very good. I have lost it though. So I searched again and found this one. The sour cream realy makes the dough tender. It is a much more tender pierogi, not dense at a all, I am sure it is due to the sour cream. Very good. We make a lot of pierogies when we make them so we can freeze them, so I look forward to seeing how they freeze, but fresh they are awesome. Thank you!!!!
28 of 28 people found this review helpful.
5 out of 5 5 out of 5
best dough everDecember 16, 2012 By swf36d
I have been making and eating pierogie since I was a child, and this is by far the best dough I've ever eaten. I put it together entirely in the food processor and it was amazing. This is definitely a keeper!
9 of 11 people found this review helpful.
5 out of 5 5 out of 5
tedious but worth itSeptember 23, 2012 By jckichpln
""younz"" should know that i got ""hollered"" at from the ""davenport"" in the ""front room"" that i need to make these a little bigger than 3 inches. now i have to ""worsh"" the dishes by myself. just kidding. this is a great recipe. mrs. T can eat her own pierogies from now on:)
48 of 53 people found this review helpful.
5 out of 5 5 out of 5
Thanks so much!September 19, 2012 By sc17901
I have never made pierogi before and this dough was so easy to work with, it will be our no. 1 treat when we eat carbs. I worked the butter into the flour before adding the egg and sour cream and it came together like a dream, the most tender dough I've ever eaten!
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
YUM!June 01, 2012 By kk154808
These are so delicious. My family makes homemade pierogies all the time but the process takes days! These are simple and easy and the dough is AMAZING!! It's really moist and perfect. I made them for a class project and people went nuts for them! I put half a slice of american cheese on the bottom of mine before putting the potatoes in because I like to get an ooze of cheese. The recipe is great!
34 of 37 people found this review helpful.
5 out of 5 5 out of 5
True Homemade PierogiesMarch 30, 2012 By RonFRogers
Just got done with these for dinner. I have not had pierogies this good since my first wifes mother made them. Don't change anything when you make them their perfect just as they are.
31 of 32 people found this review helpful.
5 out of 5 5 out of 5
by far the best recipeMarch 04, 2012 By DebraVargo
I have made this recipe many times and it is by far the best and easiest recipe and it's fool proof as well , the recipe has the perfect mixture of ingredients, you will love this one for sure !Coming from a Hungarian / Norwiegen woman who knows great flavor and texture like my grandmothers , another option for filling is saskatoon berries, or prunes that you plump up like you do to raisins -soak in warm water for an hour , or anything you would imagine that would taste great as a filling when you make sweet one's pour hot honey over them before serving ! excellent on top!
13 of 14 people found this review helpful.
5 out of 5 5 out of 5
pittsburg pierogiesFebruary 23, 2012 By dsershen
Thought this would be really difficult and really concerned about the dough but found this receipe to be perfect. The dough was beautiful and easy to work with. Only problem I ended up with alot of filling leftover and actually made double the pierogies the receipe said I should have. I used 5 large red potatoes with onions and cheese. I should have made double dough receipe. Next time will use medium size potatoes . One just needs to play with the receipe a bit and find what works, there is no failure as they taste wonderful
8 of 8 people found this review helpful.
5 out of 5 5 out of 5
Pierogi with cottage cheese or prune fillingDecember 05, 2011 By kpandolfi
We make pierogi's with large curd cottage cheese that has been strained and had a couple egg yolks mixed in. We also make pierogi's with stewed prunes. We boil the peirogi's the put them in a baking dish with melted butter poured over then put into a 250 degree oven until they are all done (we make a lot). Nothing better than a prune pierogi, the pasta, sweetness of the prunes and butter.....nothing better.
42 of 48 people found this review helpful.
5 out of 5 5 out of 5
PerogiesJuly 26, 2011 By mrstriz
OMG I've been searching for my father's recipe since he's passed away and I've finally found it! thank you. He was from the Ukraine he made perogies the same way his mother did and they were delicious!
96 of 97 people found this review helpful.
5 out of 5 5 out of 5
Excellent and EasyJune 05, 2011 By Redquasimo
This recipe was exactly what I was looking for. The dough is delicious with the added sour cream. For the filling, I added 8 oz sharp cheddar and 1/2 cup fresh chopped chives to the mashed potatoes. Yummy!
21 of 21 people found this review helpful.
5 out of 5 5 out of 5
February 25, 2011 By jimsgrl06
i was looking for 'burg recipies to make for our superbowl party this year and found this one. the dough is super easy, instead of real potatoes i use the instant kind that are flavored, and add onions to it. for some reason when i boil them they turn out ugly, but my 17 year old who is a huge perogie fan loves them ""ugly"" and better than the store bought ones!! thanks for bring home to southwest florida!!
19 of 24 people found this review helpful.
5 out of 5 5 out of 5
Pierogies YumJanuary 21, 2011 By WhiteRavenFriend
I made this and it was great however I made a few little changes. When you have lived were the real thing is made you just cant do it any other way. I actually boiled mine until they float to the top of the water just like you would for egg noodles and then let them rest on a paper towel and they worked great!!! I also put diced ham and dried onions (to lazy to chop an onion) for the filling. I used home made chicken broth for boiling the potatoes and just put the dried onions in with the broth it works super for a great flavor and adds a little goodness to the filling!!!
24 of 25 people found this review helpful.
4 out of 5 4 out of 5
Pittsburgh pierogiesJanuary 14, 2011 By pattierixson1
This was my first try at pierogies. I found the dough a little dry, so added more sour dream. The dough handled nice and the pierogies held their shape. They were very enjoyable. My friends liked them very much. I will definitely make them again.
5 of 7 people found this review helpful.
4 out of 5 4 out of 5
January 07, 2011 By tenarose2456
I followed the recipe exactly for the dough and it was dry, so added more sour cream till the dough left the sides of the bowl. Refrigerated 30 minutes and cut and added the filling. Came out very nice and tasty....
6 of 6 people found this review helpful.
5 out of 5 5 out of 5
Very easy and tastyDecember 18, 2010 By richdor
OK guys, please read the recipe before you make it! Several of you posted that five pounds of potatoes are too much. The amount called for is five potatoes! I used medium size ones, russet kind, and sauteed half an onion in butter and a little oil which was added to the mashed potatoes with salt and pepper. The mixture seemed a little dry so I also added two table spoons of butter , softened , to the mixture to make more pliable. Now the dough was a bit dry but I also added a table spoon or two more of the sour cream and it gathered right up. I am surprised at how easy this divine recipe was and could kick myself for not learning to make this earlier in my life when my mom was alive. She was Polish and so very proud of her heritage but she was not a cook and did not make them when I was a child. She was a career woman, long before women had serious careers so she had little time for home made stuff. They are really wonderful and she would have so enjoyed them! Next time I will add cheese for variation. I expect to eat a lot of these in the near future and will probably regret this when I get on my scale!
54 of 59 people found this review helpful.
3 out of 5 3 out of 5
same asDecember 18, 2010 By lor41558
My Hungarian grandmother used to make Kiflis. A Hungarian cookie with fruit or nut filling. I make them too. The dough ingedients are the same.
0 of 6 people found this review helpful.
5 out of 5 5 out of 5
THIS IS A GREAT Recipe!!!!July 04, 2010 By dianamaria1018
I told my son who LOVES Pierogies---: We're going to make our own pierogies, TODAY. So we tried this recipe!. It's was easy, the dough was great to handle, we made a Jalapeno cheddar, just used Jalapeno Jack cheese, they were fabulous!!! Going to make some more this week!! They also Freeze Very Well!!!
85 of 87 people found this review helpful.
5 out of 5 5 out of 5
Pittsburgh PierogiesApril 14, 2010 By harobedolleisor
When I was little my mom used to make ""perogies"" in butter that she bought in the frozen food section. Not knowing any better, I loved them. Besides the fact that I love to cook and wouldn't dream of buying frozen food, I live in Cape Vede where I must make everything from scratch, bread, pasta, everything. Today I made these pierogies (even making homemade sour cream!) They were AMAZING! Thanks for this recipe.
2 of 3 people found this review helpful.
5 out of 5 5 out of 5
simple and deliciousApril 11, 2010 By rpm1031
I had leftover roast garlic mashed potatoes and decided to try making pierogies. The only change to this recipe was to process the dough through a pasta roller - it made all the differience and shortened the prep time by several minutes. Also, in the future I won't saute the onions before adding the pierogies - they were overdone by the time the pierogies finished browning. Great recipe and one I'll make again.
2 of 2 people found this review helpful.
5 out of 5 5 out of 5
Great!!March 17, 2010 By madiia
I am Polish so we make pierogies every year for Christmas and for other occasions. The traditional ones are with sour kraut and wild mushrooms. The Polish way of making dough is simply flour, water and eggs but I though this one would be more interesting. I now live in the US and my husband always wanted me to cook Polish dishes. We went to a Polish restaurant here in Portland, OR and he had potato and cheese pierogis which he loved. I looked for a recipe online and found this one. I made pierogies a few days ago and they were amazing!!! I added some European quark (curd cheese) and I believe it made it even tastier..Now I am in the process of cooking them again..The 1st time the dough was a little bit too elastic but hopefully this time will be better. I truly love this recipe!!!
45 of 46 people found this review helpful.
5 out of 5 5 out of 5
Home Sweet Home !!!January 01, 2010 By BamaGang
Ah was looking for a recipe to remind me of home in the ""BURG"" and this is it! Fond memories of sitting around my Grandmother's table making Pierogies - this recipe is easy to assemble. The only change/addition I made is to add finely chopped scallions in place of onions in the potato mixture. Taste was excellent and reminded me so much of the real thing as a youngster growing up in Pittsburgh - my Great Grandmother would be proud! Thanks for sharing this recipe and to the European reviewer - the recipe originator was commenting on the fact that people in Pittsburgh eat more pierogies than any other place in the US. The folks who grew up with this recipe recognize and appreciate the fact that this food staple has European roots!!!
8 of 8 people found this review helpful.
5 out of 5 5 out of 5
Awesome Recipe - HEALTHIER OPTIONSDecember 12, 2009 By daveandkathyt
I make & freeze them on freezer paper then seal in food saver to freeze. To cook them I BAKE them in a 350degree oven. Put them in single layer on cookie sheet sprayed with Pam, then spray the tops of them well. Pop in hot oven and bake - turning them after tops get golden brown. Usually 15-20 minutes total. They come out crispy & make a delicious snack & finger food. I serve with apple sauce or sour cream.
3 of 7 people found this review helpful.
5 out of 5 5 out of 5
Grilled and Baked Pierogies - YUM-YUM !December 12, 2009 By skinnydippers
I buy the oriental premade potsticker rounds from the dairy section in my grocery store. They are thin & taste great - just have to run a wet finger around the edge before I close with fork tines. I usually bake them in the oven on cookie sheet sprayed with Pam, lightly covering the tops with pam. Turn once golden, and brown bottoms. YUM ! I also cook them on the grill in the summer. Same way with pam on foil pan above hot coals, but need to baby sit them so they don't burn. Works best if you have an upper rack so you can cook them a little slower, plus I always cook for an army, so the main grill is usually full of meats and vegies.
8 of 12 people found this review helpful.
5 out of 5 5 out of 5
Excellent PierogiesOctober 30, 2009 By RFoxglove
Good recipe and fun to make if you have an extra hand in the kitchen. One person to cut out the shapes and one to fill and seal. We froze ours (total of 32 in one batch-pierogies were boiled, drip dried on parchment & frozen) and then fried them up later. They turned out very well. A note of advice: fry the onions and pierogies seperately. It took longer for the pierogies to cook than the onion (some of our onions ended up black from the long exposure to heat). For optimum flavor fry the pierogies first until crisp, set aside. Then fry the onions--in the last 3-5 minutes of the onions frying, add the pierogies. The onion flavor transfers to the oils used, this enhances the flavor of the previously fried pierogies. We also served polish sausages with the dish. If you have a vegetarian (not vegan) in the family or a visitor, this a great dish to serve.
2 of 2 people found this review helpful.
4 out of 5 4 out of 5
Very well detailed, very deliciousOctober 08, 2009 By LAMARboarder1555
First of all, the instructions are relatively easy to follow for a relatively complicated process. Secondly, they taste fantastic! I would highly recommend this recipe to anyone. It would help, however, if this stated how much this makes. For those of you who don't know, it makes A LOT of pierogies. One bone to pick, though. Pierogies are not a Pittsburgh thing, they're from Eastern Europe. My Czechoslovakian and Polish ancestors take offense to your city's undeserved sense of ownership of the pierogi. ;-)
8 of 23 people found this review helpful.
5 out of 5 5 out of 5
Mmm...September 20, 2009 By mel_rae
wonderful recipee i would highly recommend adding the onion right to the potatoe and cheese mix, I fried the onion a little bit and added some chives and they are delicious people are always asking me for the recipee!
41 of 42 people found this review helpful.
5 out of 5 5 out of 5
Home made polish pierogies in PittsburghJuly 30, 2009 By boryszek
There are two places where you can get variety of home made polish pierogies in Pittsburgh. Alfreds Deli Plus - http://www.alfredsdeli.com and S&D Polish Deli - http://www.sdpolishdeli.com On SD Polish Deli website you can also view videos of how to cook polish cuisine.
15 of 18 people found this review helpful.
4 out of 5 4 out of 5
Places with custom made pierogies in PittsburghJuly 09, 2009 By boryszek
There are two stores in Pittsburgh with big selection of home made Polish pierogi. I am sure you can get a recipe from them as well. Alfred's Deli Plus located on Polish Hill Pittsburgh For details visit their website: http://www.alfredsdeli.com S&D Polish Deli Downtown Pittsburgh area For details visit their website: http://www.sdpolishdeli.com Great food! Recommended.
1 of 6 people found this review helpful.
5 out of 5 5 out of 5
Homesick for PierogiesMay 18, 2009 By vivi_collis
This recipe is great. I've made it several times as Pierogies are no longer available in New Zealand South Island Supermarkets. The potato and cheese is really nice with a little crispy bacon and well strained spinach. Sometimes I don't have enough cheddar and I have mixed in feta - works well.
21 of 22 people found this review helpful.
3 out of 5 3 out of 5
Great food made easy. Thanks G-MAaMarch 29, 2009 By fivepoints
I thought this was a great pierogie recipe. I'm from the youngstown area and the church ladies always make the best. This was a first for me I did not add the sour-cream. I used two cups of flour, 1/4 cup of water and a 1/4 cup of butter. I also used just a pinch more salt with one large egg. One batch makes about 12-13 pierogies. So you only do need 5 potatoes. Another way of filling them. Try putting about 30 pitted prunes in a blender with a tablespoon of plum jelly and a tablespoon of butter. Blend to a chunky smooth texture. Put a tablespoon of the prune filling in place of the potatoe filling. Hope you enjoy them as much as I did growing up. Keep the old ways alive their is something to be said for the food they came up with.
12 of 16 people found this review helpful.
2 out of 5 2 out of 5
Uhh, check the ratiosJanuary 12, 2009 By roofaccess
The filling was right on, however the lack of information about serving size is really misleading. 5 lbs of potatoes yields WAY TOO MUCH for the amount of dough that is recommended. I had to double the dough recipe and I still had about 1/3 of the potato filling left over. I wish I read the comments earlier to learn this, good call 5 potatoes is probably enough. I also feel that the dough is missing something, I will try another recipe next time.
17 of 26 people found this review helpful.
5 out of 5 5 out of 5
Pierogi dough prep.January 10, 2009 By JohnChorney
This brings back memories. My mother did not use a glass or other object to cut the dough for the filing. Instead, when the dough was ready, she would roll the dough into a long salami-like roll--about 1"" to 1 1/2 "" thick and slice it. She would then roll out each piece into its round form. No waste or re-rolling the dough.
62 of 63 people found this review helpful.
5 out of 5 5 out of 5
July 22, 2008 By Jpdlvrs
The recipe was spot on. The taste reminded me of the pierogies I used to get from the church. Only thing is you don't need 5lbs of potatos. For the recipe at hand 5 or 6 large will do. I am slovak who loved you recipe from Campbell, Oh
9 of 11 people found this review helpful.
1 out of 5 1 out of 5
something's missingMay 08, 2008 By ktbug98
I think something was forgotten. I followed the recipe to the t and my dough was very dry and overworked. I think it needs another wet ingredient.
2 of 10 people found this review helpful.
5 out of 5 5 out of 5
very easy recipe to followFebruary 17, 2008 By theresareid
I made these the other night and they were GREAT. But the potatoe recipe (5 LBS. potatoe) you should make at least a 5 time or 6 time recipe for the dough so you will have enough dough to go along for the potatoe mixture. PS. Each of my recipe for the dough made about 1 doz. pierogies
172 of 178 people found this review helpful.
5 out of 5 5 out of 5
My deapest thanksJanuary 23, 2008 By cheer3200
My Busha passed away last April, I am the oldest of 27 grandchildren, and the only one that cooks from scratch. My Busha always had me in the kitchen with my hair covered with a bandana from the time I could reach the stove! I always had a cup of coffee with her in the am while listening to Polka music! When she passed, one of the few things I could not do alone, was make the dough for pierogies! She always had the dough ready when I got up, and I made the filling. she never wrote her secrets down, she said a good cook didnt need directions! Thank you for this recipe, My Busha was from Arnold, Pa. and she always took me into Pittsburg, great memories. I knew only a Pittsburg recipe would do. I will fall asleep smiling. It's funny, most people here in Maryland consider pierogies a meal, my Busha made it as a side dish, it goes great with everything!
6 of 8 people found this review helpful.
4 out of 5 4 out of 5
Don't need 5 pound bag potatoesDecember 23, 2007 By slovakliz
Recipe itself cooked wonderful and tasted wonderful, but you only need about 5 potatoes, not 5 pounds for this recipe unless you make 4 batches of dough
90 of 94 people found this review helpful.
4 out of 5 4 out of 5
wonderfully tastefulNovember 21, 2007 By conrob
this recipe was very easy to follow,im a wife and mother of 2 teens and they r very picky eaters,i will definately be making these agian!!
61 of 64 people found this review helpful.

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