Cassie * Recipe

Pittsburgh Pierogies

By Cassie * 1lovetocook1x

Recipe Rating:
 4 Ratings
12-15 depends how big you make them
Prep Time:
Cook Time:

Cassie's Story

These are delicious, and the dough is pretty much fool proof..Very tender, an authentic true Pittsburgh recipe..I prepare these browned in onions and butter..sooooooooooo good! You can add whatever you like as far as fillings. I like to add jalapeno,potato and cheese.


2 c
flour, plus extra for kneading and rolling dough
1/2 tsp
1 large
1/2 c
sour cream, plus extra to serve with the pierogi
1/4 c
butter, softened and cut into pieces
Find more recipes at

Directions Step-By-Step

Pierogi dough preparation:

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.
Recipe for filling:

Peel and boil 5 medium 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.
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.
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.

About this Recipe

  • Comments

  • 1-5 of 14
  • user
    David Brandon FRESHBAKEDIN48 - Oct 15, 2012
    Hi Cassie , these sound good .How much softened butter do you add to the dough? Thanks for posting ..... David
  • user
    Sandy Mika mikasldy - Oct 15, 2012
    Cassie, this is the same recipe I make, the only difference is I add velveeta cheese block to the potatoes, it melts faster. I had gotten this recipe from a friend of mine and I can say these are delicious. we have a few different fillings we use, and we get together right before Thanksgiving every year to make them, so that we have plenty for the holidays. Between her family and mine they go through them pretty quickly. 8)
  • user
    Stormy Stewart karlyn255 - Oct 17, 2012
    THese and fried chicken and a spinach salad is on the menu tonight for dinner
  • user
    Stormy Stewart karlyn255 - Oct 17, 2012
    I didn't have arolloing pin so after I rolled it into a thick oblong to wrap for the fridge and left over night today I just sliced it and flattened a little with the palm of my hand. They are all filled, resting in the fridge and awaiting dinner
  • user
    Stormy Stewart karlyn255 - Oct 17, 2012
    I shared a photo of this recipe.
    View photo