Nobody Does Pierogies Quite Like The Steel City

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A Message from Chef Regina Charboneau, Culinary Ambassador

 

Commonly known as the steel city, Pittsburgh, Pennsylvania, is home to 446 bridges, 300 steel-related businesses, 30 skyscrapers, two inclined railways, and of course, the Pittsburgh Steelers. The city is also rich in history, playing a vital role in the 1758 Indian War, 1776 Revolutionary War, 1791 Whiskey Rebellion, and 1860’s Civil Wars.

Whether you are heading to the Northeast to immerse yourself in American history, cheer on the football team, or join American Queen Voyages™ on one of the Ohio and Mississippi river cruises, there is one thing you must do while in town, check out the local food scene! Pittsburgh, Pennsylvania, may not be the first place that comes to mind when you think of a colorful food scene, but; did you know that the Heinz Company has been based there since 1869? The city is also home to Primanti Brothers sandwiches, Pittsburgh salads, potato patch fries, and pierogies.

We know a spontaneous trip to Pittsburgh is not always in the cards, so what if we told you we could bring the city to you? With my mini pierogi recipe, you can take your taste buds on a trip through the steel city without leaving your kitchen.

 

All the best, Regina

 

Pittsburgh Mini Pierogies

2 large eggs
6 tablespoons sour cream
3 cups all-purpose flour
1 teaspoon kosher salt
1 ½ sticks (12 tablespoons) salted butter, cold and cut into ½ inch pieces
Filling
1 cup of mashed potatoes
¼ cup diced, sautéed onion, cook until soft and begin to brown
1 ½ cups sharp cheddar cheese
¼ cup sour cream
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
Optional ½ cup cooked, diced bacon

 

    1. Whisk together the egg and sour cream until blended and smooth.
    2. Put flour and salt in food processor, pulse to blend. Add butter and pulse until butter is size of peas.
    3. Add sour cream-egg mixture and pulse until dough comes together. Do not mix. Form dough into a disk and wrap in plastic and refrigerate for an hour.
    4.  On floured work surface (I use a tea towel) roll dough out to ¼ inch thick and cut into 3.5-inch rounds. Keep covered with plastic wrap so they won’t dry out while filling them.
    5. 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 fingers. Gently shape the filling inside the dough to elongate it slightly, you don’t want the filling just in the middle of the pierogi but in the whole length of it.
    6. Boil the pierogies a few at a time in a large pot of water. They are done when they float to the top (about 8 to 10 minutes). Rinse in cool water and let dry.
    7. Heat your skillet and add butter or olive oil then add pierogies and pan fry until lightly crispy and browned. About 2 minutes per side. Do not over crowd the pan so you can easily turn them over.