Pierogi (Pronounced: Pyeh • ro • gee [not ro as in row, bot ro with a soft "O"])

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 60 minutes


•2½ cups of flour (could be as much as 3 cups)

•1 tsp salt

•1 egg

•2 tbs. sour cream (preferably regular)

•~½ cup lukewarm water


•4 lbs sauerkraut

•2 lb yellow onions

•2 Tbs. sugar


Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.

(I'm really Polish: speak Polish, lived in Poland, etc.)