Monday, January 27, 2014
I must admit that, before I lived in Pittsburgh, I had never eaten a pierogi. In fact, I had never actually given pierogis a moment's thought. But then I moved to the 'burgh where pierogis are so popular that they're the Pittsburgh Pirates' mascots.
Let me introduce you to Cheese Chester, Jalapeño Hanna, Saurkraut Saul, and Oliver Onion.
Needless to say, the Pirates' Pierogis are much loved in these parts. For a while, Kate was collecting Pierogi bauble heads. Thankfully, she finally got all four and they are now happily residing amongst all the other crap in her bedroom that she just had to have but will probably never look at again.
But I digress. Pierogis (the ones you can actually eat) are very popular here in Pittsburgh. In fact, you can purchase them from old ladies who make them in church basements. You can buy them fresh. You can buy them frozen. You can order them in restaurants, and at PNC Park. Pierogis are like the national food of Pittsburgh.
Having never really given much thought to pierogis, I obviously had never made them. But then something happened. Food 52.com featured a recipe for said pierogis and I felt that it was my civic duty to give them a try.
I am going to start by saying that making pierogis was perhaps the most labor intensive thing I have ever done, and that pretty much includes going through actual labor. You have to make the dough. Then the dough is refrigerated. You have to make the filling. Then the dough has to be rolled, cut, and filled (times 50). Then the final product is either sautéed or boiled. Then, and only then, are they ready to eat.
Here's the thing. These pierogis were actually quite tasty. Were they as good as the frozen ones? I like to think they were better. Were they as good as the ones made by the old women in church basements? Probably not. They're the professionals. I'm just a neophyte, but maybe if I make pierogis 500 more times, mine will be just as good. Until then, I have about 40 in the freezer waiting to be sautéed or boiled.
Recipe: Potato, Mushroom, & Caramelized Onion Pierogi