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Pittsburgh Pierogies with Sour Cream

What's the big idea?

Pierogies (or pierogis, or piroghis - nobody seems very sure!) are a pastry. Sometimes they have sweet fillings, but usually savoury; the most popular and "traditional" is a cheesy mashed potato mixture. They are extremely popular in Pittsburgh, although eaten all over the USA; originally, however, they come from Poland. Whatever their origins, they do make a great snack to nibble on during any sporting occasion. This recipe will make 10-15 pierogies, depending on how large you make them.

It is traditional (in Pittsburgh at least!) to serve with side orders of fried onion rings and sour cream for dipping.

Shopping List

Here's the list of what you need:

  • 9oz plain flour, plus extra for kneading and rolling dough
  • ½ teaspoon salt
  • 1 large egg, beaten
  • 4 fl oz sour cream, plus extra to serve with the pierogies
  • 2oz butter, softened and cut into small pieces, plus an extra tablespoon for frying
  • 5 large potatoes, peeled and cut into 2 inch cubes
  • 1 large onion, finely chopped
  • 4 rashers of bacon, finely chopped
  • 4oz of grated cheddar cheese
  • Salt and pepper

What To Do

  • Sift together the flour and salt. Add the egg to the flour mixture
  • Mix in the sour cream and the butter, and work the dough for about 5 minutes
  • Wrap the dough in clingfilm and refrigerate for 20-30 minutes (or overnight)
  • Meanwhile, make the filling. Boil the potatoes until soft
  • While the potatoes are cooking, fry the onion and bacon in a tablespoon of butter for five minutes
  • Mash the potatoes with the onions, bacon and cheese, and season to taste
  • Allow to cool, and then form into 1 inch balls
  • Roll the dough out on a floured surface until it's 1/8 inch thick
  • Cut 3 inch circles of dough with a biscuit cutter. Moisten the edges of the circles with a little water
  • Place a ball of filling on each dough circle and fold the dough over, forming a semi-circle. Press the edges together
  • Bring a large pan of salted water to the boil. Boil a few perogies at a time for 8-10 minutes; they are done when they float to the top
  • Rinse in cool water and let dry
  • Melt 2 tablespoons of butter in a large frying pan. Fry the pierogies until lightly crispy. Serve with sour cream

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