S&D Polish Deli located right in the heart of the Pittsburgh ethnic food district offers Polish pierogi rated "The Best Pierogi in the City by Pittsburgh Post Gazette".
The pierogies are truly special and the secret ingredient is hidden in the dough - the original flour imported from Poland. It makes the whole lot of a difference - the dough is light, soft and fluffy, just melts in your mouth. You may wonder why. Well, the Polish flour contains less gluten then any American flour does and gluten does make pierogi dough heavier and sticky. Now you know why our pierogi are special and really worth trying. In our store you can get them in two ways: frozen - that’s when you want to boil them yourself and fix your own dressing, or cooked and dressed - if you prefer to have them ready to serve.
Now you have to decide on the filling - so far we haven’t found any place that could compete with us as far as the variety of flavors. We carry the most traditional Potato & Cheddar Cheese, Potato & Farmer Cheese, plain Potato, Cabbage or Kraut.
For mushroom lovers we have incredible Kraut & Mushroom or plain Mushroom - made of course of original Polish forest mushroom. Vegetarians and weight watchers will enjoy Spinach and for those who like to experiment with something new and surprising we will have Multaschen that is Spinach & Meat. And if you appreciate meat more than anything else I will offer Meat pierogi deliciously seasoned and just irresistible!
Now - time for something traditionally Polish - fruit filled pierogi! The choice of Strawberry, Blueberry, Cherry or Plum should satisfy your craving for something light but tasty.
The parade of our pierogi fillings closes the most popular in Poland Sweet Farmer Cheese. My grandma took a pride of filling her pierogi with her homemade cheese made of milk coming straight from the finest cow on her farm. Our pierogi are filled with the original imported Polish farmer cheese.
How to prepare our frozen pierogi?
It’s as easy as ABC.
1.Prepare a medium size pot filled ¾ of water.
2.Do not forget to add 1 tea spoon of salt - they taste better this way but if you try to keep low on salt, it’s fine not to add any.
3.Bring water to boil.
4.Put your pierogi straight from the box to the boiling water - you do not need to thaw them!
5.Your pierogi will go down and after a while they will come back to the top
6.From that moment they need about 4 minutes of boiling.
7.Pull cooked pierogi out of the water, arrange them on a dish and dress according to your preferences.
The most popular dressing is butter and onions. Pick a nice onion and shred it fine. Take two sticks of real butter and melt it in the pan. Add shredded onions; fry on slow for about 15 - 20 minutes. If you like your onions browned, give them a little bit more time but try not to burn them! Your dressing is ready - apply it evenly on hot pierogis and enjoy!
Some pierogi do not go with onions - the example is fruit pierogi or sweet cheese pierogi. You can dress them with plain melted butter (unsalted) or sour cream. My kids love them with cream and a sprinkle of sugar and cinnamon!
What is it about this funny little moon? - shaped dumplings that makes them so popular? Is it just some sentiment, some memories from our childhood of grandma hand making them to cheer us up on a rainy day? Or is it the simplicity of this old fashioned meal that makes a nice break from the modern fast foods…
Pierogi seem to be such a simple dish but we can serve them in several different ways. Polish way is to serve them boiled but many people enjoy them fried. They can make a separate meal or they can be served as a side to many main course dishes.
In Poland we loved them as a second course after a bowl of a delicious home made soup.
It needs to be mentioned that many people get discouraged after trying pierogi from certain places. It is a shame what you can find in the stores under the name PIEROGI. Make sure you find a right place to begin your culinary pierogi adventure and such place certainly is S&D Polish Deli!!!