Thursday, December 1, 2011


NEW Retail Locaitons!

We've recently added TWO more retail locations around Pittsburgh! Get our delicious, authentic pierogi at

Market on Forbes, aka the Oakland IGA


Market on Broadway, aka the Beechview IGA.

Both locations are currently stocked with Potato and Cheese, Potato and Onion, Potato Cheddar and Sauerkraut. If you work in Oakland, the IGA is a convenient place to stop and pick up some pierogi for dinner. In Beechview, the IGA is located right along the red line for the T and our pierogi are located in the freezer cases as soon as you enter the store.

For our other retail locations, addresses and phone numbers of stores near you, please visit our website.

Tuesday, November 29, 2011


The Pierogi Girl got married!


I am pleased to announce, the newly married Mr. and Mrs. David Rau! (Thats me!)

If you have been wondering what has happened to the customer service around here during November, the easy answer is life. But we've been hitched, honeymooned, settled down, and are ready to tackle this year's holiday season.

We have already entered the very busy Christmas rush. Ordering from our company is very different from others. First, we sell fresh food not t-shirts. All of our packages are sent Monday to Wednesday for delivery between Wednesday and Friday of any week. We do not ship over the weekend. Because of demand and our shipping schedules, we have a holiday cut off date.

This year you must order by December 15th for guaranteed delivery by Christmas.
This means all orders placed by phone or on our website will be delivered by Christmas Day (which includes Christmas Eve). Orders placed after the 15th are not guaranteed but we usually are able to fit in some extra boxes. We do not hold orders for specific delivery dates during Christmas, but the rest of the year, we are happy to fulfill any special requests.

Thank you all for your faithful support over the years. I wouldn't be here without you!

Merry Christmas, from our new home to yours! Wesołych świąt!

Monday, November 28, 2011



We may have gone crazy.....

MONDAY & TUESDAY ONLY, purchase our most popular POTATO & CHEESE PIEROGI for only $5.99 per dozen!

Offer starts Sunday at midnight and ends Tuesday at 11:59pm.
To receive the discount, orders must be placed online at

Friday, September 30, 2011


October is Polish American Heritage Month

Did you know that some of the first settlers of America were Poles? Its possibly true that Polish people were in Jamestown before the Pilgrims. The people over at Polish American Cultural Center think so.
Since America's inception, Polish-Americans have been making their mark on America in all aspects of our culture - entertainment, sports, culinary arts, politics, the military and business. Martha Stewart is teaching us how to cook and live a neat life style on TV, Bill Mazeroski was the hero of the Pirates 1960 World Series vicotry, and Christine Baranski has entertained me for years. Even Max Factor, one of the largest cosmetic companies in the world, was started in America by Maksymilian Faktorowicz!

Check out the exhaustive list of Polish-Americans from Wikipedia. Its amazing who you might find.

So, HOW are you going to celebrate your heritage? If you find yourself in Philadelphia or New York this weekend, maybe you should attend the Pulaski Parade on October 2. Maybe you should trace your lineage. Maybe you should just wear a funny t-shirt that says Pinch My Pierogi or daj mi buziaka. Whatever you do, have fun with it! As for us, we are celebrating with a store wide sale. 10 - 20% off just about everything in the store! Its not a celebration with out the authentic food. We ship everywhere in the United States. When was the last time you had a real, authentic, pierogi? October is the time to celebrate your heritage, so celebrate with us!

Sale dates are October 1, 2011 to October 31, 2011.
Orders must be placed my midnight on the 31st.
Place your order Online or by phone 724-337-7030

Wednesday, September 7, 2011


The Pierogi Truck is Coming!

We're doing it. We are building a food truck.
Look out Pittsburgh, here we come!
Pierogi for everyone!

Try to imagine the blue being red. White and red, just like the flag of Poland!

Check back for more photos of the progress. We are hoping to have this project done sometime this fall. If you are interested in our project or would like to have the new pierogi truck come to your event or business, please contact Lynne at 724-337-7030.

Tuesday, May 17, 2011


We are going to Europe!


For the first time in six (soon to be seven) years, we are taking a long, well deserved, vacation to Europe. Our business will be closed from May 25 to June 9, 2011. During this time, customers will still be able to order online, but our offices will be closed. No email or phone calls will be answered until we return. We will do our best to ship any orders placed by May 22nd before we leave. All orders placed while we are away will be shipped starting on June 13th.

Father's Day orders need to be placed by June 12th and the office will be open June 10, 11 and 12 to answer your phone calls and emails.

Thank you!

Lynne Szarnicki
President, Zum Zum LLC and

(p.s. I will share pictures when we return!)

Tuesday, April 12, 2011


Have a Brewski on The Public at Superior Donuts

The Pittsburgh Public Theater contacted me and asked me to post this announcement/offer to our blog. For the first time in Pittsburgh history, someone is giving out free beer to select immigrants (but only if you go see the show!). Unfortunately, your last name has to end in ski which means some true Polish/Eastern Europeans will be shut out of the deal - including me who missed it by one letter (Szarnicki). However, free beer or not, Superior Donuts is great show that many Pittsburghers can relate to. Support our public theater and go see Superior Donuts!

Arthur owns the small Chicago donut shop, Superior Donuts, but with a last name like Przybyzewski, Arthur would be right at home in Pittsburgh! In Superior Donuts, the play by Tracy Letts, Arthur tells us about the experience of his Polish parents immigrating to the United States. He says his Dad was going to name the shop Przybyzewski Paczki, but since the sign maker charged by the letter, they decided on Superior. Many people of Eastern European ancestry will relate to Arthur’s history.
If you decide to see Superior Donuts and your last name ends with “ski” (or “sky”), we’ll even buy you a beer at the theater so you can toast your heritage. To purchase tickets, call the O’Reilly Theater Box Office at 412.316.1600, and spell your name. Beer vouchers will be included with your tickets.

Superior Donuts, directed by Ted Pappas, contains adult language and adult laughs. It runs at Pittsburgh Public Theater, in the heart of Downtown’s Cultural District, from April 14 through May 15.

For more details visit

Thursday, April 7, 2011


The Pirates' home opener.....time to eat.

Today is the Pittsburgh Pirates' home opener at PNC Park. Woo Hoo. Since the Bucs have been one of the worst teams in baseball, management has created incentives to get people into the stadium with out a winning team. It seems they have done everything except free beer - which would have the whole town lined up at the gates. They know three things about Pittsburghers and are not afraid to exploit us.
  1. We like free things and fireworks
  2. We like beer with our sports, even if we are allergic to gluten
  3. We love food - the more disgusting the better.
Besides dazzling us with explosions, serving gluten free beer and vegan stuff for hippies, PNC Park's food service management has created the most disgusting/amazing sandwich known to man.

Behold, this food monstrosity

You know you want one.

It is named the Pulled Pork Pierogi Stacker, and made with BBQ pork piled up on a Breadworks pretzel bun with two potato pierogi (probably Mrs. T's, grrr....*fist shake*), topped off with caramelized onions. If you have a heart attack at the ballpark this summer, its probably not because the Buccos made the playoffs. Its the American melting pot in a sandwich; some German pretzel, some southern pork BBQ, and an Eastern European pierogi twist.

Think of it as an $8 gastronomic pierogi adventure.

Thanks to Aramark, I've got my plans for the summer - go to the game, drink a beer, eat the pulled pork pierogi stacker and fall asleep in the stands in the warm sun. Done and done.

Wednesday, April 6, 2011


Easter Butter Lambs are here!

The butter lamb, or Baranek wielkanocny in Polish, is a traditional addition to every Easter meal. Although the baranek wielkancony can be made from hard sugar or even ceramic, in our house it was always of butter. For Polish Catholics, the lamb symbolizes Christ, the lamb of God.

This year we have butter lambs available! Each lamb is made of salted butter and comes in a plastic mold. All you have to do is add a peppercorn or clove for the eyes, and red ribbon or cross if desired. $8.99 each. This is a special buy - QUANTITIES ARE LIMITED.

Order by phone at 724-337-7030 or

Tuesday, April 5, 2011


Easter Babka

Customers often ask us for babka around Easter. Unfortunately, we do not make these but we encourage you to make it at home. Below is a family recipe for babka - It will make a great addition to your Easter celebration!

1 package active dry yeast
1/4 c. warm water
1/2 c. softened butter
1/2 c. sugar
4 egg yolks
1 tsp. salt
1 tsp. lemon zest
1 tsp. orange zest
1/2 tsp. lemon or orange extract
1/2 tsp. vanilla
1 c. milk, warmed to 100 F
4 c flour
1/4 c blanched chopped almonds
3/4 c golden raisins
  1. Dissolve the yeast in the warm water and set aside.
  2. Heat the milk over low heat until it reaches 100 - 110 degrees. DO NOT BOIL the milk! (I take its temperature with my finger - if you can hold your pinky in there for about 3 seconds, the milk is about the right temperature.)
  3. Cream the butter and sugar in a large bowl.babka dough
  4. Beat in the egg yolks and salt.
  5. Add the zest, vanilla, and citrus flavorings.
  6. Add the yeast/water and milk.
  7. Gradually add the flour until you form a soft dough (it will be slightly sticky.)
  8. Stir in the almonds and raisins and turn out the dough onto a floured surface.
  9. Knead the dough briefly, using just enough extra flour to make it smooth and elastic.
  10. Transfer it to a greased bowl and let rise (about 2 hours).
  11. When it has doubled, punch it down and form the dough into a ring. Put it into a greased babka or bundt pan and let it rise again until doubled.
  12. Bake in a 350 F oven for about 40 minutes or until done (when a wooden toothpick comes out clean.)
  13. Let the Babka cool in the pan until you can handle it, then turn the bread out onto a rack and let sit until completely cooled. When it is ready, dust with powdered sugar and serve.

Hopefully you will use this recipe to bring back some memories, or create some new ones, for you and your family. Enjoy!

Monday, April 4, 2011


Pierogi - the perfect hashbrown

Pierogi don't always have to be slathered in butter an onions. They also make a great hash brown!

Try eating pierogi for breakfast
, like this guy from Twitter who posted a pic of his breakfast. I've done the pierogi this way before and I promise you won't be disappointed.

To recreate these pierogi hash browns with our pierogi:
  1. Thaw pierogi (preferably overnight. If you forget this step, you will have to boil them first.)
  2. Put the pierogi in a hot pan with a few tablespoons of water (2 - 3)
  3. When the water boils, cover and let steam until all the water is evaporated.
  4. Decision time - You may add tablespoon of butter to brown the pierogi in or you can just blister the outside dough in the hot pan like the picture.
Serve these delicious sides with sausage or bacon and eggs. ENJOY!

Thank you to @davekooi for this great picture - see the original at If you have pictures of different ways to make pierogi, tweet it to us @PolishPierogi or post it on our Facebook page and we will add it to our blog!

Wednesday, February 2, 2011


We were on KDKA!

Check us out on KD Country with Dave Crawley. Even though he got our business name wrong - Polish Pierogi DOT COM, and didn't say much about what we do, at least we were on TV!

Wednesday, January 26, 2011


The Iconic Pittsburgh Food

Food defines a culture. In Pittsburgh, we have our own dialect and language, traditional garb, our own Gods, music, poetry, and our own food.

Some local restaurants have become popular and highly publicized, like Primanti's, but the truth is most Pittsburghers do not eat one of those monstrous sandwiches every day. Some don't even like it. Some only eat it at 2:00 am. The Primanti's sandwich is an icon but it does not define our culture.

Many would expect me to say that Pierogi defines Pittsburgh best - a labor intensive dish made with lots of love, sweat and sometimes tears, kinda like our city. However, I point to another product with the same qualities, something everyone eats more often than they should, Kielbasa.

For those who are not familiar, or think Hillshire Farm's is good, true Kielbasa is a delicious sausage brought here by our Eastern European forefathers. It is usually made from pork leftovers, ground with a variety of spices and smoked, just like Pittsburgh.

Kielbasa can be served in many ways - as a cold cut, hot with kraut, grilled on a bun, or even glazed with ginger ale as an appetizer. It is present at almost every tailgate party in the city and pairs perfectly with an American pilsner style Iron. With the Super Bowl XIV pending, I'd be willing to bet that at least 80% of Pittsburgh will be eating kielbasa on February 6th. You can get kielbasa at any grocery store around 'da burgh, and some gas stations, but you need to have the best for the big game. As a connoisseur of all things Pittsburgh and Eastern European, I've tried many kielbasa and know which ones are the best (no offense to your Uncle Stush's basement brand, of course) :

Help! I'm in the grocery store and I need kielbasa!: Silver Star Polska Kielbasa, McKees Rocks. This is a good tasting, nicely spiced, kielbasa everyone will like. It is available in almost every grocery store in Western Pennsylvania. You can also venture out to their store in the Rocks - they make more than just kielbasa. My customers are big fans of the kiska.

Kielbasa Loaf (a slice of heaven on a sandwich): Stumpf's Meat Market, Etna. Right on Butler street at the light, across from the hardware store. Stumpf's has been there for almost ever and makes a more traditionally spiced kielbasa. My Polish cousins (like immigrated in the 80's, only speak Polish at home, cousins) insist this is the best. I just like the loaf sliced thin on a ham sandwich with some mustard and cheese.

Specialty food store, homemade: John McGinnis, Castle Shannon. John learned how to make kielbasa while working in the Strip and Southside in various meat markets. He grinds and smokes it himself. If you don't believe me, go to the market and look for the guy covered in blood with a pistol on his hip - he will tell you enthusiastically of his meat education. His kielbasa has more garlic than some, which my Aunt likes best - but she's Irish and so is John.....

MEAT WONDERLAND (and my favorite): Herb Brittner's Smokehouse (and radiator repair), Evans City. They won the American Cured Meat Championship in 1999. Its serious business, people. Don't let the appearance of the place scare you, just go in and get some meat wrapped in butcher paper. While they ring you up, get overwhelmed by the amount blue ribbons on the wall. If you want anything for the holidays, you MUST order ahead. I always get ham and holiday kielbasa for Christmas and Easter. The regular kielbasa is good but the holiday kielbasa is the best. Herb's is a destination, an adventure, and well worth the drive.

I don't live in Pittsburgh: Shame on you. I wish I could ship you some of Herb's but the USDA frowns upon it. However, you can go to my site,, and we will ship you the next best, Silver Star Kielbasa, that was made in McKees Rocks. We have kielbasa burgers too. They are yummy and perfectly bun sized!