Day 3: Pittsburgh - Pierogi Dinner with Kielbasa and Kraut

Our journey continues westward to Pittsburgh, where Eastern European immigrant traditions created one of America's most beloved comfort dinners.

Steel City Soul Food

Pittsburgh's pierogi tradition runs deep. When Polish, Ukrainian, and Slovak immigrants arrived to work the steel mills in the late 1800s, they brought their dumpling recipes with them. What started as church basement fundraisers evolved into a full-blown culinary institution.

Today, pierogi are so beloved in Pittsburgh that the city's baseball team has a pierogi race between innings, and local grandmothers still gather for pierogi-making marathons. This is comfort food that tells the story of working-class Pittsburgh.

The Recipe: Classic Pittsburgh Pierogi Dinner

Serves: 6 | Prep Time: 1 hour | Cook Time: 30 minutes

Ingredients

For the Pierogi Dough:

• 480g (4 cups) all-purpose flour
• 240ml (1 cup) warm water
• 1 large egg
• 60ml (4 tbsp) sour cream
• 30g (2 tbsp) butter, melted
• 5g (1 tsp) salt

For the Filling:

• 900g (2 lbs) russet potatoes, peeled and cubed
• 225g (8 oz) sharp cheddar cheese, shredded
• 120g (½ cup) cream cheese, softened
• 2 cloves garlic, minced
• Salt and white pepper to taste
• 2 tbsp butter

For Serving:

• 450g (1 lb) kielbasa sausage, sliced
• 2 large yellow onions, thinly sliced
• 60g (4 tbsp) butter
• Sour cream for serving
• Fresh dill or chives for garnish
• Optional: sauerkraut on the side

Instructions

Make the Dough:

1. In a large bowl, whisk together warm water, egg, sour cream, and melted butter.

2. Add flour and salt. Mix until a shaggy dough forms.

3. Turn onto a floured surface and knead 8-10 minutes until smooth and elastic.

4. Cover with a damp towel and rest 30 minutes while you make the filling.

Make the Filling:

1. Boil potatoes in salted water until fork-tender, about 15 minutes. Drain well.

2. Mash potatoes while hot. Mix in butter, cream cheese, cheddar, garlic, salt, and white pepper.

3. Taste and adjust seasoning. The filling should be rich and flavorful on its own.

Assemble the Pierogi:

1. On a floured surface, roll dough to 1/8 inch thickness.

2. Cut circles using a 3-inch round cutter (or drinking glass).

3. Place 1 tablespoon filling in center of each circle.

4. Fold in half and pinch edges firmly to seal. Use a fork to crimp the edges.

5. Place finished pierogi on a floured baking sheet. Don't let them touch or they'll stick together.

Cook the Pierogi:

1. Bring a large pot of salted water to a boil.

2. Working in batches, gently add pierogi. They'll sink, then float to the top.

3. Once floating, cook 2-3 minutes more. Remove with a slotted spoon.

Prepare the Accompaniments:

1. In a large skillet, melt 2 tablespoons butter over medium heat. Add sliced onions with a pinch of salt. Cook 15-20 minutes, stirring occasionally, until deep golden brown.

2. In another skillet, brown kielbasa slices until crispy on the edges.

3. Optional: Add boiled pierogi to the onion pan and fry until golden and crispy on both sides.

Serve:

Plate pierogi topped with caramelized onions, kielbasa, a dollop of sour cream, and fresh herbs. Serve with sauerkraut on the side.

Chef's Notes

The Seal is Crucial: Make sure pierogi are sealed tightly or they'll burst open during boiling. Press firmly and crimp with a fork.

Make Ahead: Freeze uncooked pierogi on a baking sheet, then transfer to freezer bags. Cook from frozen, adding 2 minutes to boiling time.

Double Batch: Pierogi-making is labor-intensive, so Pittsburghers always make huge batches. Freeze extras for quick weeknight dinners.

Filling Variations: Traditional fillings include potato-cheese (most common), sauerkraut-mushroom, prune, or farmer's cheese with sugar for dessert pierogi.

To Fry or Not: Purists boil only. But many Pittsburghers pan-fry boiled pierogi in butter for crispy edges. Both are delicious.

Why This Meal Represents Pittsburgh

Pierogi embody Pittsburgh's immigrant soul and working-class roots. They're labor-intensive but economical—perfect for feeding large families on a steel worker's wage. The tradition of church ladies making thousands of pierogi for fundraisers continues today, connecting generations.

During Lent, Pittsburgh's fish fries and pierogi dinners are community events where neighbors gather, just like they did a century ago. This isn't just food—it's cultural preservation served on a plate.

Pittsburgh Pierogi Tradition

Every Friday during Lent, Catholic churches across Pittsburgh serve pierogi dinners. People line up at places like St. Mary's in the Strip District or Bloomfield Bridge Tavern for dozens of pierogi to take home. It's a tradition that predates fast food and continues to thrive.

The city also celebrates at the annual Pierogi Fest, where you can sample dozens of varieties and watch pierogi-eating contests. Only in Pittsburgh.

Pairing Suggestions

• Beer: Polish lager or Yuengling (America's oldest brewery, PA-made)
• Wine: Dry Riesling to cut through the richness
• Non-alcoholic: Cold milk (traditional) or sparkling water

Related Recipes

Explore more Eastern European comfort food:

• Polish Stuffed Cabbage (Golabki)
• Hungarian Goulash
• Czech Potato Soup

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Next Stop: Tomorrow we head to the Mile High City for a spicy, slow-simmered classic. Day 4: Denver Green Chili awaits!