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INGREDIENTS
1 can
cream in the dough is a favorite secret of many pittsburgh pierogi makers. you can serve it
2 cups
flour
1/2 tsp
salt
1 large
egg
1/2 cup
cream
1/4 cup
butter
1 serving
butter and onions
1 serving
pierogi dough
1 large
boil the perogies 3 at a time in a pot of water. they are done when they float to the top . rinse in cool water and let
1 large
sauté onions in butter in a pan until onions are soft. then add pierogies and pan fry until lightly crispy. serve
1 serving
pierogi tips
5 larges
potatoes
1 large
onion
1 Tbs
butter
4 ozs
cheddar cheese
1 serving
pittsburgh pierogies
2014
posted on january 3
1 serving
pittsburgh pierogies
1 serving
prepare the pierogies
1 stick
if you are having a time getting the edges to stick together
1 can
if you don't want to cook all of the pierogies right away
1 can
you can fill pierogies
1 serving
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