Yesterday I wrote about the weekly pierogi-making at Pittsburgh Willy’s in Chandler. Today, I enjoyed the results with fellow Midwest transplants Geri Koeppel, Charlotte Risch Shaff and Barb Walters Harris.
Every Wednesday, Pittsburgh Willy’s serves potato-and-cheese-filled pierogi while they last. You can get a half-dozen of the Polish dumplings with a drink for $6.50.
Pierogi are made and served many ways. These are round (what PW owner Randy Walters calls “Italian-style”), but half-moon probably are more common. I’ve also seen them in triangles and squares.
These are boiled – you simply drop the frozen pierogi in boiling water for six minutes. Frying them also is popular – Pittsburgh Willy’s will prepare them that way if you ask – and I’ve even seen them baked.
PW’s serves them the traditional way with lots of butter and sauteed onions. Sour cream is a popular addition (also available). For an extra $1.75, you can get sliced kielbasa on top.
If you’re really hungry, try tackling the Blitzburgh ($7.95) – six pierogi with butter and onions, sauerkraut, house-made chili, cheddar cheese and sliced kielbasa.
Yesterday: Family-run Pittsburgh Willy’s keeps alive lost art of pierogi-making
