Combining Slovak Culture and Pittsburgh PPP Style!
Pittsburgh is a melting pot of flavors, styles, and food preparations. However, Slovak food has founds its way into almost every Pittsburgher’s kitchen, in some shape or form. Pittsburghers love their pierogies. We sell them at farmers’ markets, put them on our pizzas (Church Brew Works), and even have them race at PNC Park for the Bucco’s game for cryin’ aht lahd! So we thought, let’s take this Pittsburgh favorite and infuse it with a great Slovak brew to pay homage to the Slovak culture that has greatly influenced this wonderful city we affectionately call home.
Cheesy Beery Potatoes Filling
- 3 medium Yukon potatoes, peeled and cut into quarters
- 2 peeled garlic cloves (left intact)
- ½ cup Golden Pheasant Beer
- 2 TBSP butter
- 2/3 cup mild shredded cheddar cheese
- 3 TBSP sour cream
- ½ tsp salt
- ¼ tsp black pepper
- In large saucepan, add potatoes and garlic; fill with enough water (salted if desired) to cover
- Heat to boiling. Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes or until potatoes are tender
- Mash potatoes and garlic until no lumps remain. Add beer in small amounts, beating after each addition
- Add remaining ingredients. Mash vigorously until potatoes are light and fluffy. Set aside
- 4 cups flour (plus extra for kneading and rolling dough)
- 1 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1/2 cup butter, softened and cut into small pieces
- Mix together the flour and salt
- Beat the egg, add to the flour mixture. Add sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat
- Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 24-30 pierogies, depending on size
Preparing the Bierogies
- Roll the dough on a floured board or countertop until 1/8″ thick.
- Using your favorite pint glass, cut out circles in the dough by pushing the drinking side down into the dough
- Place a small ball of filling (about a tablespoon or so) on each dough round and fold the dough over, forming semi-circles. Seal the edges together with the tines of a fork
- Boil the bierogies a few at a time in a large pot of water. They are done when they float to the top (about 7-10 minutes). Rinse in cool water and let dry
- Saute chopped onions in butter in a large pan until onions are soft. Then add bierogies and pan fry until lightly crispy. Serve with a side of sour cream for a truly authentic Pittsburgh dish.