Tailgate Thursday: Steel City Pierogi Bites
Week 13: Buffalo Bills @ Pittsburgh Steelers
Want the full season of recipe’s? Check out the Nickel City Eats Tailgate Cookbook - now available in our shop!
Pittsburgh’s known for its toughness — but it’s also known for pierogis. These Steel City Pierogi Bites bring Buffalo boldness to the ‘Burgh classic. Crispy on the outside, soft and cheesy inside, and just enough kick to remind them who really owns the Rust Belt. Stuffed with mashed potatoes, cheddar, and bacon, then dunked in Buffalo-style blue cheese dip, they’re the perfect mix of grit, heart, and flavor — three qualities Aaron Rodgers has absolutely none of.
Ingredients:
For the pierogi filling:
2 cups mashed potatoes (cooled)
1 cup shredded sharp cheddar cheese
4 strips cooked bacon, finely chopped
Salt and pepper to taste
For the dough:
2 cups flour
1 large egg
½ cup sour cream
¼ cup softened butter
¼ tsp salt
For frying:
Neutral oil for frying (canola or vegetable)
For the Buffalo blue cheese dip:
½ cup sour cream
¼ cup mayonnaise
¼ cup crumbled blue cheese
1 tbsp Frank’s RedHot Original
½ tsp garlic powder
Pinch of salt
Instructions:
Make the dough: Combine flour and salt in a large bowl. Add egg, sour cream, and butter; mix until a smooth dough forms. Wrap and refrigerate for 30 minutes.
Prepare the filling: In a bowl, mix mashed potatoes, cheddar, bacon, salt, and pepper.
Assemble: Roll out dough to ⅛-inch thickness. Cut 3-inch rounds, spoon in 1 tbsp filling, fold and seal edges with a fork.
Cook: Boil pierogies in salted water for 2–3 minutes, then drain.
Fry: Heat oil to 350°F. Fry boiled pierogies until golden and crisp (about 2 minutes per side). Drain on paper towels.
Make the dip: Whisk together all dip ingredients in a small bowl until smooth.
Serve: Plate pierogies warm with Buffalo blue cheese dip on the side.
Nickel City Notes:
For tailgates, boil the pierogies the night before — then fry them on-site in a cast iron pan for that perfect crunch.
Add caramelized onions or chives into the filling for a richer, Pittsburgh-meets-Buffalo flavor.
Local Love: try Yancey’s Fancy Buffalo Wing Cheddar for a real WNY kick.