Broadway Market Pierogi Vendors ★ 4.3
Broadway Market's pierogi vendors and kielbasa counters on the East Side serve Buffalo's most affordable Polish-American plate, under $14 per person.
Try: Polish pierogi and kielbasa plate
History
Polish immigrants settled Buffalo's East Side from the 1880s, building the Broadway-Fillmore neighborhood and the Broadway Market (1888) as the anchor. The kielbasa and pierogi tradition survives at Wardynski's Famous Meats, Broadway Market vendors and the city's Polish festivals (Dyngus Day on Easter Monday, Polish-American Arts Festival).
Common allergens: Gluten, Dairy, Egg
Make it at home
Ingredients
- 1 lb Polish kielbasa, sliced
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup sour cream
- 1/4 teaspoon salt
- 2 large russet potatoes, boiled and mashed
- 1 cup farmer's cheese or cottage cheese
- Salt and black pepper to taste
- 4 tablespoons butter
- 1 large yellow onion, sliced
- Sour cream and chives to serve
Method
- Mix flour, egg, sour cream and salt. Knead to a smooth dough, rest 30 minutes covered.
- Combine mashed potato with farmer's cheese, salt and pepper for filling.
- Roll the dough thin, cut 3-inch circles. Place a spoonful of filling on each circle, fold and seal the edge by pinching.
- Boil pierogi in batches in salted water until they float, about 3 minutes. Drain.
- Meanwhile, melt butter in a large pan. Brown the kielbasa with the sliced onion until both are golden.
- Add the boiled pierogi to the pan and sear until edges crisp.
- Serve with sour cream and chopped chives.
Tip from the editors. Pierogi freeze beautifully after the boil step. Spread on a tray, freeze solid, then bag. Pan-fry straight from frozen, no thaw needed.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat kielbasa and pierogi
Kielbasa and pierogi in Buffalo
Wiechec's Lounge ★ 4.6
Why locals love it: An East Side neighborhood lounge that serves a haddock fish fry hanging off the plate, far from any tourist itinerary.
Tip: Friday or Saturday for the haddock fish fry. The half portion is still bigger than most full portions in town.
More cities are in research. Want kielbasa and pierogi covered somewhere specific? Tell us where you want to eat.