Pittsburgh's established Eastern European dumpling, filled with potato and cheese or sauerkraut, boiled then fried in butter and onions. The city is pierogi-obsessed, from church basements to the Pirates' Pierogi Race.

Polish, Slovak and Ukrainian immigrants brought pierogi to Pittsburgh's mill neighbourhoods from the late 1800s. The dumpling became a regional staple, sold by the dozen from Catholic and Orthodox church basements, heaviest during Lent. Pierogies Plus opened in a former McKees Rocks gas station in 1991; S&D Polish Deli runs the Strip District counter; Apteka reinvented the dumpling as vegan to national acclaim. The Pittsburgh Pirates run a costumed Pierogi Race every home game.

Where to eat Pierogi in Pittsburgh

4 editor picks for Pierogi in Pittsburgh, ranked by editorial score. All Pittsburgh signature dishes · Pierogi across every city.

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Make it at home

Serves 242 hrIntermediate

Ingredients

  • 300g all-purpose flour
  • 1 egg
  • 120ml warm water
  • 1 tbsp sour cream
  • 1/2 tsp salt
  • 4 large potatoes, peeled and boiled
  • 150g sharp cheddar or farmer's cheese
  • 2 onions, sliced
  • Butter for frying

Method

  1. Mix flour, egg, water, sour cream and salt into a soft dough. Knead 5 minutes, then rest covered for 30 minutes.
  2. Mash the boiled potatoes with the cheese, salt and pepper for the filling.
  3. Roll the dough thin and cut 8cm rounds with a glass.
  4. Place a spoon of filling on each round, fold into a half-moon and press the edges firmly to seal.
  5. Boil the pierogi in batches until they float, about 3 to 4 minutes, then drain.
  6. Fry the sliced onions in butter until soft and golden.
  7. Fry the boiled pierogi in the same butter until browned on both sides; serve topped with the onions and a dollop of sour cream.

Editor tip. Seal the edges firmly and keep the filling away from the rim, or they split open in the boil.

Common allergens: Gluten, Dairy.