Polish smoked pork sausage and stuffed dumplings, typically with potato-cheese, sauerkraut-mushroom or farmer-cheese fillings, served pan-fried with butter and onion. A Buffalo East Side Polish-American staple.

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).

Where to eat Kielbasa and pierogi in Buffalo

2 editor picks for Kielbasa and pierogi in Buffalo, ranked by editorial score. All Buffalo signature dishes · Kielbasa and pierogi across every city.

More places near Wiechec's Lounge and Broadway Market Pierogi Vendors

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 41 hr 30 minIntermediate

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

  1. Mix flour, egg, sour cream and salt. Knead to a smooth dough, rest 30 minutes covered.
  2. Combine mashed potato with farmer's cheese, salt and pepper for filling.
  3. Roll the dough thin, cut 3-inch circles. Place a spoonful of filling on each circle, fold and seal the edge by pinching.
  4. Boil pierogi in batches in salted water until they float, about 3 minutes. Drain.
  5. Meanwhile, melt butter in a large pan. Brown the kielbasa with the sliced onion until both are golden.
  6. Add the boiled pierogi to the pan and sear until edges crisp.
  7. Serve with sour cream and chopped chives.

Editor tip. Pierogi freeze beautifully after the boil step. Spread on a tray, freeze solid, then bag. Pan-fry straight from frozen, no thaw needed.

Common allergens: Gluten, Dairy, Egg.