A Pittsburgher Raving About Pierogies!

Me and Bill Mazeroski (a former Pittsburgh Pirate) at a Pirate game a couple years ago!

One of my favorite memories is going to Pirates baseball games as a child. Being from Pittsburgh, PA my entire life, it became sort of a tradition to attend at least one game a year. I have never been a big sports fan, I understand baseball and I can sit through a game and cheer for my team (the Pirates, obviously). But, my absolute favorite part of the game is the pierogi race. Now, I know this sounds weird to anyone who is not from Pittsburgh because it kind of is. To explain, people dressed as pierogies race around the field during the seventh inning stretch. Being from Pittsburgh, where we have an annual pierogi festival, I never questioned the tradition of the pierogi race.

The Pittsburgh Pirates “Great Pierogi Race” featuring Jalapeño Hannah, Cheese Chester, Oliver Onion, and Sauerkraut Sal!

My mother is Polish so pierogies were something that she ate as a child and made for us. If you don’t know what pierogies are, they are just dumplings that can be filled with basically anything you want, but normally cheese or potato. The are normally associated with Polish culture but were consumed by European and Russian nations for hundreds of years. Pierogies came to Northern Appalachia because of the Great Migration. The Great Migration was when many immigrants migrated to Ellis Island in New York. These immigrants made their way throughout Northern Appalachia and settled here. Naturally, this means that new foods from many different cultures were being introduced.

Many Polish immigrants came to Pittsburgh and settled here. There is even a neighborhood in Pittsburgh called “Polish Hill.” This is where we started seeing Polish dishes throughout not only Pittsburgh but all Northern Appalachia. Focusing on Pittsburgh, it’s important to know that many people who lived here worked in the mills. The way that pierogies are made, made it easy to put into a lunch box and take to the mill with you.

Freshly cooked Pierogies.

Today, pierogies are very much a part of Pittsburgh’s culture. People living in or around Pittsburgh as well as Northern Appalachia eat pierogies. Whether your family makes them by hand or buys Mrs. T’s in the store. Pierogies may not have originated in Northern Appalachia but, they are a very important part of the culture (especially in Pittsburgh). For a native “yinzer”, it’s hard to believe that not everyone eats or even knows what pierogies are. I have friends who  live less than five hours from Pittsburgh and they had no idea what a pierogi is, or why we have them as mascots. If you’re not a Pittsburgher or a Northern Appalachia native, you may have never had a pierogi. If this applies to you, eat one now (only if you wanna). One of the best things about pierogies is that since you can fill them with anything and everything, they can be vegan and vegetarian friendly! So, everyone can try pierogies. They’re a dinner game changer, honestly.

Super easy pierogi recipe:

Ingredients

Dough:

  • 3-1/2 cups all-purpose flour plus some extra for dusting
  • 3 large eggs
  • 2 tablespoons sour cream
  • 3/4 cup water

Filling

  • 2 cups mashed potatoes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup grated cheddar cheese

For Serving

  • 1/2 cup butter
  • 1/4 cup sour cream
  • minced chives

Instructions

    • Use a large mixing bowl to make the dough by combining flour, eggs, sour cream and water. Slowly beat in the eggs until the ingredients are completely mixed. Turn the dough out onto a clean, lightly floured surface. Knead 3 to 5 minutes. Wrap in plastic wrap and leave for 30 minutes.
    • In a different large mixing bowl, stir together mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese.

      (Here we are making potato and onion pierogies but remember that they can be filled with whatever you want.)

  • Bring a large pot of water to a boil. Meanwhile, pinch of tablespoon sized pieces of dough and roll into about three dozen balls. Roll each ball out on a lightly floured surface into a 3 1/2 to 5 inch circle. Cover with a damp towel or paper towel to prevent them from drying out.
  • Place a large tablespoon of filling into the center of each circle. Fold in half, pinching the sides shut with your fingers, or gently with a fork to seal. Working in small batches, boil in salted water 2 to 3 minutes, until they float. Remove and transfer to a paper towel lined plate to drain.
  • Melt 1/2 cup butter in a large skillet and saute pierogi until lightly browned. Serve hot topped with sour cream and garnish with chives.

*If you or anyone in your family makes/eats pierogi’s, let me know in the comments! I would love to know what special occasions, or any occasions, that pierogi’s make their way into your families meals!

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