Being in Pittsburgh, it was only a matter of time before we tried our hands at pierogies, those Polish piles of buttery potatoey goodness. Since one of us has a cold, we knew from the get-go that we didn’t want to make the dumpling wrappers from scratch. From the beginning we looked for a recipe that used store-bought dough, not quite sure how it would work. We got lucky in that one of our favorite blogs, Smitten Kitchen, has a recipe for pierogies that are made with gyoza wrappers.
We embellished the potato and onion filling with a couple handfuls of gooey white cheddar cheese and then hunkered down to carefully fold 50 or so pierogies into their little potsticker cocoons—a time-consuming but strangely meditative task. We froze half and sautéed the rest in lots of butter to enjoy with some friends this evening.
The flavor was spot-on classic pierogi. The texture was a little trickier. The recipe suggests adding a little water to the pan, so they become half-sautéed, half-steamed and therefore a little floppy. We found that this did not yield the crispy-on-the-outside, gooey-on-the-inside consistency that we love about pierogies. They were much better and crispier when we did a straight-up sauté in lots of melted butter. Also, the potsticker wrappers we used weren’t quite as doughy as some pierogi wrappers, though it didn’t bother Dan too much. Served with sour cream, scallions, and a side salad, our pierogies were a fun and delicious project that brought a little bit of Pittsburgh into our little kitchen.