Prosperity Social Club ★ 4.4
Prosperity Social Club on Starkweather Avenue in Tremont, a 1938 tavern with wood-paneled walls, runs late pierogi and tavern fare on weekends to 01:00.
Try: Pierogi, kielbasa and tavern fare
History
Polish pierogi descend from a 13th-century Eastern European dumpling tradition, with the form codified in Polish cooking by the 1600s. Kraków, as the royal capital until 1596, set the urban pierogi standard. The pierogi ruskie filling, despite the name, is named for Ruthenian (modern western Ukraine) and entered Polish cooking after the 1772 Galician partition. Pierogarnia Krakowiacy on Szewska and Przystanek Pierogarnia run dedicated pierogi counters with 20+ fillings each. The August Pierogi Festival on Mały Rynek runs 30 stalls competing for the year's best version.
Common allergens: Gluten, Dairy in ruskie filling, Egg in dough
Make it at home
Ingredients
- 500g plain flour, plus extra for dusting
- 1 large egg
- 200ml warm water
- 1 tablespoon sunflower oil
- 1 teaspoon salt
- For pierogi ruskie filling: 500g floury potatoes, 250g farmer's cheese (twaróg), 1 large onion finely chopped, 30g butter, salt and white pepper
- To serve: 100g unsalted butter, 1 large onion finely chopped, 200g sour cream
Method
- Pile the flour on a board with salt, make a well in the centre, crack in the egg, add the oil. Mix with a fork, then pour in the warm water gradually, kneading to a soft elastic dough. Knead 8 minutes; rest under a bowl 30 minutes.
- For the filling: boil the potatoes until tender, drain and mash. Soften the chopped onion in butter for 10 minutes until golden. Mix mashed potato, farmer's cheese, the cooked onion, salt and white pepper. Cool fully.
- Roll the dough on a floured board to 2 mm thickness. Cut 8 cm circles with a glass or cutter.
- Place a heaped teaspoon of filling on each circle. Fold in half, press the edges firmly, then crimp with your fingers or a fork.
- Bring a wide pan of salted water to a gentle boil. Drop the pierogi in batches; they sink, then float after 2 minutes. Cook 1 more minute after they float, then lift with a slotted spoon.
- For service: soften the second chopped onion in butter over low heat for 15 minutes until deep gold. Pour over the hot pierogi. Serve sour cream on the side.
Tip from the editors. If a pierogi opens in the water, you under-sealed the edge or rolled it too thin. Press the dough between your thumb and finger to expel air before crimping.
Where to eat pierogi
Pierogi in Cleveland
West Side Market food stalls ★ 4.8
The West Side Market on West 25th Street since 1912, the 60-vendor public market in the Hubbel and Benes Hall, runs cheap-eat lunches from bratwurst, pierogi.
Try: Cheap-eat lunches from 60+ vendors: bratwurst, pierogi, gyros, tacos
Hofbrauhaus Cleveland ★ 4.2
Hofbrauhaus Cleveland on Chester Avenue downtown, a licensed branch of the 1589 Munich Hofbrauhaus, runs Hofbrau Original, Dunkel and a Bavarian kitchen.
Try: Munich-imported lagers, schnitzel and Bavarian pretzel
Pierogi in Kraków
Pierogarnia Krakowiacy ★ 4.3
Pierogarnia Krakowiacy on Szewska in Kraków's Old Town runs a 30-strong pierogi carte: ruskie, meat, duck, spinach, sweet cherry. Located in Stare Miasto.
Signature: Pierogi ruskie, Pierogi with duck
Order: A mixed plate of pierogi ruskie and pierogi with duck; a glass of kompot to wash it down.
Tip: Pierogi come boiled or pan-fried. Pan-fried takes 5 extra minutes; ask for half-and-half.
Przystanek Pierogarnia ★ 4.2
Przystanek Pierogarnia in Kraków's Old Town is the no-nonsense pierogi counter locals queue at: 20 fillings, plates from 18 zl, open from 11:00 to late.
Signature: Pierogi z mięsem, Pierogi z kapustą i grzybami
Order: Pierogi z mięsem (minced meat) and the cabbage-and-mushroom version. Sour cream on the side.
Tip: Cash and card. Counter seats only; ten stools and a window-bar.
Wesele ★ 4.1
Wesele in Kraków is the editorial pick for traditional Polish on the Rynek Główny: pierogi, roast duck, żurek, with a terrace pointed at the Cloth Hall.
Signature: Mixed pierogi platter, Roast duck with apple
Order: The mixed pierogi plate and żurek soured-rye soup served in a bread bowl.
Tip: Reservation recommended for evenings; the cellar room is quieter than the terrace in summer.
Miód i Wino ★ 4.1
Miód i Wino in Kraków sits at the north end of the Old Town with a courtyard under linden trees. The carte is straight Polish bistro: pierogi.
Signature: Pierogi ruskie, Pork knuckle in honey beer
Order: Pork knuckle for two with honey beer glaze, with pierogi ruskie to start.
Tip: The summer courtyard runs first-come weekdays; book ahead for Friday and Saturday dinner.
Polakowski ★ 3.9
Polakowski in Kraków's Kazimierz is the all-day Polish canteen for the Old Synagogue end: pierogi, bigos, schabowy, gołąbki, served counter-style 10:00.
Try: Polish canteen plate under 30 zl
Tip: Miodowa 39 in Kazimierz is the flagship; the M1 mall branch has closed but Kazimierz remains open daily.
Pierogi in Milwaukee
National Bakery and Deli ★ 4.6
National Bakery on South 16th Street has baked Wisconsin kringle, paczki on Fat Tuesday and Polish pastries since 1925, with five locations.
Worth the queue: Almond kringle
Pierogi in Pittsburgh
Pierogies Plus ★ 4.8
Pierogies Plus is hand-made pierogi out of a former gas station in mckees rocks, run by a polish-born owner; few visitors make the short drive.
Why locals love it: Hand-made pierogi out of a former gas station in McKees Rocks, run by a Polish-born owner; few visitors make the short drive.
Tip: Order a mixed dozen to take home, or eat the boiled-and-fried ones at the counter. Worth the drive.
S&D Polish Deli ★ 4.3
S&D Polish Deli in Pittsburgh: A Polish deli, grocery and pierogi counter on the Strip that gets overshadowed by the bigger Italian market names.
Why locals love it: A Polish deli, grocery and pierogi counter on the Strip that gets overshadowed by the bigger Italian market names.
Tip: Buy a dozen pierogi to go and a kielbasa. Ask about the monthly pierogi-making class if you want to learn.
Apteka ★ 4.7
Apteka on Penn Avenue in Bloomfield is an all-vegan Central and Eastern European restaurant in Pittsburgh. Handmade pierogi and a James Beard nod.
Signature: Pierogi, Bigos
Order: The handmade pierogi and whatever Central European special the kitchen is running.
Tip: Cafe-style ordering; reservations only for parties of four or more. Open Thursday to Sunday.
Gooski's ★ 4.6
Gooski's on Brereton Street in Polish Hill runs late and cheap in Pittsburgh. Pierogi, cheap drinks and punk shows in the old steelworker neighbourhood until.
Try: Pierogi and bar food
More cities are in research. Want pierogi covered somewhere specific? Tell us where you want to eat.