As a Pittsburgher, I was issued a terrible towel at birth, so this past Super Bowl was one I actually cared enough to watch!  But more importantly, I cared enough to make a Pittsburgh classic – the Pierogi.

Essentially a mashed potato ravioli (my Italian grandmother smiles, my Polish ones turn in her grave), these little dumplings are rich and delicious, smothered in butter and onions.  I love them best when they’ve been boiled, but then given a spell under the broiler to crisp up the dough before serving.

Definitely a labor of love, the comforting weight of the dumplings in my stomach made me almost as warm as the spectacular win.

Check out the recipe after the break!

Pittsburgh Pierogi
Adapted from Epicurious

Dough:
1 cup all-purpose flour
3/4 cup cake flour
1/4 cup water
2 large eggs
1 teaspoon salt

Topping:
1 large onion
1 stick unsalted butter

Filling:
1 1/2 pounds russet potatoes
6 ounces extra sharp cheddar cheese, grated
salt and pepper to taste
pinch freshly ground nutmeg

1. Make the dough. Sift together the flours in a bowl. In a large measuring cup, measure out the water, and beat in the eggs and salt. Pour liquids into the center of the flours and mix gently until the dough comes together. Turn it out onto a floured surface and knead, adding flour as you need it, until it becomes smooth and stretchy, about 8 minutes. Set the dough on a plate and cover with a towel or a bowl until ready to be used.

2. Start the topping. Cut the onion in half lengthwise, then slice thinly crosswise. Melt the butter in a large skillet. When it’s melted, add the onions, and stir to coat. Reduce the heat to low and cook, stirring occasionally, for 30 minutes.

3. Make the filling. Boil a salted pot of water. Peel and cut the potatoes into 1-inch cubes, and boil until tender, about 10 minutes. Drain the potatoes and mix with the cheese, salt and pepper, and nutmeg. Mash until smooth with a potato masher. Set aside to cool. when it’s cool and you’re ready to roll out the dough, scoop out about 1 teaspoon at a time, roll into balls, and set on a plate (this will make assembly easier).

4. Roll out the dough. Take half of the dough, keeping the remaining dough covered. On a floured surface, roll out the dough to about 1/8th of an inch thick, or 15 inch round. Using a round biscuit cutter (about 2 1/2 inch in diameter) cut out rounds. Place the dough in the palm of your hand, add a lump of potato in the center, and pinch the center together. Pinch along the edges to form a dumpling, making sure it’s sealed all the way along. If it doesn’t stick, brush lightly with water. Set on a floured smooth kitchen towel or piece of parchment as you assemble the remaining pierogi.

Once that batch of pierogi are finished, move on to cooking them, and continue to roll out and assemble the other half of the dough.

5. Boil a pot of salted water. Add the pierogi in batches, stirring once or twice to make sure they don’t stick to the bottom or together. Cook for 5 minutes once they’ve floated to the surface. Remove with a slotted spoon, and put them in the pan with the butter and onions, stirring to coat. Continue the process until all the pierogies are cooked.

If desired, spread the cooked peroigies and butter in a large baking dish. Broil for 3-5 minutes until lightly browned.