Contrary to popular belief, revenge is a dish best served piping hot and bursting with tubers. Avenge your hollowed stomach with today's deal: for $5, you get $10 worth of authentic potato and cheese pierogies from Pierogies Plus in McKees Rocks. Redeem this Groupon for fresh pierogies if available, or frozen pierogies if fresh ones are fresh out for the day.
Staffed by a swath of pie-peddling experts, Pierogies Plus meets the Pittsburgh metro area's voracious demand for authentically prepared scrumpty dumplings. Hailing from Poland, Belarus, Russia, and Ukraine, these pierogi specialists draw upon decades of dough-stuffing know-how to create a level of palatal satisfaction akin to conquering a hard-to-reach itch with a nearby birch tree. For experimental eaters who weren't raised in a Polish grandmother's nest, pierogies are traditional Eastern European dumplings stuffed with savory fillings, such as the traditional potato and cheese mixture. These miniature half-moon pies are usually boiled or baked, although truly decadent preparations are pan-fried to lock in sumptuous flavor and regime-toppling abilities. Pierogies Plus' fresh offerings are dipped in a relaxing pool of melted butter before being topped with chopped onions known to induce tears of beatific appreciation.
The freshly frozen variety can be easily prepared at home with any number of delicious accompaniments, such as traditional sour cream, applesauce, or the nontraditional marmalade with bees inside. As one of the six varieties served each day, potato and cheese pierogies are available cold ($4.15 per half dozen) or hot ($4.75 per half dozen). Although the shop caters mostly to the carryout crowd, any ravenous snacker who just can't wait is welcome to fling a few fresh pierogies down the hatch while lingering under the converted gas station's roof, looking suspiciously like a bootleg encyclopedia salesman.
As Pierogies Plus's chefs filter into the kitchen early each morning, they peek at the vast pot of potatoes they left to boil overnight, making sure each spud is tender and ready to tuck inside their signature dumplings. The multigenerational kitchen staff—some of whom have been making pierogies for four, five, or seven decades—roll out rounds of dough and top them with sauerkraut, kielbasa, potatoes, and other fillings, following a special recipe espoused by Food Network chef Bobby Flay. Then chefs center each dollop of filling, hand pinch the pierogies into scallop-edged crescents until they cry uncle, and cook them until the dough turns golden. Pierogies Plus dishes out its eponymous treats and other Eastern European dishes both in its McKees Rocks storefront and in an online store, and caters special events, such as graduation parties and weddings.