Yinzer Gourmet: Pittsburgh Pirohi Pros   

Tamela R. Bowden

Whether you call it pierogi, pirohi, or piroghi, like many other Yinzers, I call it simply delicious!  Pierogi is a Pittsburgh culinary tradition that originated from our early European ancestors, who brought this noodle-like dumpling from their homelands.  The original pierogi were made with several filling variations including meat, potato, and fruit.
Pierogi were often made for the meals of religious holidays.  During Lent many Pittsburgh churches will sell pierogi. This is a prime time to enjoy an authentic ethnic pierogi.  Today, pierogi can be found in the freezer section of most grocery stores; however, it is nothing like the homemade pierogi that the Pittsburgh Babas (grandmothers) once made.   
I have fond memories of my Grandmother and Baba (my Great-Grandmother) making pierogi for Christmas and Easter meals.  They often made two variations, the common cheese and potato pierogi and Lekvar, pierogi filled with prune butter. Pittsburgh, commonly associated with pierogi, needs the younger generations to carry on this tradition without visiting the freezer section. Below is the common cheese and potato pierogi recipe passed on from a Pittsburgh Baba.

Pirohi Dough:
4 1/2 cups of flour
2 medium eggs
1 cup of water (adjust to texture of dough)

Pirohi Filling:
3 large or 4 medium potatoes
Dash of salt
1/4 pound of grated cheddar (or American) cheese

Pirohi Topping:
1 pound of butter
1 large onion

Place flour in center of a cutting board.  Beat eggs with 3/4 cup of water.  Use your fist to make a well in the flour.  Make sure your well is deep enough so the egg mixture does not seep out.  Add the eggs to your flour well.  Work the flour from the sides into the egg/water mixture in the center using one hand while you continue to keep the flour mounded with the other hand.  Add remaining water if the dough is too dry.  Knead the dough until it is smooth and elastic.  Do not overwork the dough.  Let the dough sit for at least half an hour.
Boil and mash potatoes.  Add salt and grated cheese.
Divide dough into four sections.  On floured surface, roll dough about 1/8 inch thick.  Cut out 3 inch circles. 
Place 1 heaping teaspoon of filling on each circle.  Fold the dough circle over and press edges together firmly with fingers. Use a fork to seal the edges.
Drop the pirohi into boiling water, a few at a time.  Let rise to top and gently cook for 10 to 15 minutes or until pirohi are transparent. Lift the pirohi out, do not dump out, and rinse with cold water.
Sauté diced onions in butter and pour over pirohi. 
Recipe makes about 3 dozen pierogi.
Pittsburghers love pierogi just as we love our sports.  After all, there is a pierogi race at every Pittsburgh Pirates home-game.  We just need a new generation of Pirohi Pros.  Make your Babas proud!

Tamela Bowden has been composing financial industry proposals and marketing pieces for more than ten years.  She resides in South Park with her husband and two sons. Tamela gives new meaning to “Soccer Mom” as a coach to her sons’ soccer teams, avid fan of their other sports, a member of the PTO, Homeroom Mom, and a non-minivan driver.