Thomas Guentner and Jeff Newman know that Pittsburghers take their pierogies seriously. When they're making their own version in the kitchen of Inn-Termission Lounge in the South Side, the occasional nebby passerby has poked in to observe — and critique their methods.
That's because the pair behind Peddlin' Pierogies doesn't make a traditional dumpling. All of their products are sourced locally and organically; the dough, for example, starts with spelt flour from nearby Clarion River Organics. Besides the traditional cheesy potato, the flavors are diverse: jalapeño cilantro; black bean and corn; and kraut and Swiss. Their autumn selections included a Thanksgiving 'rogie with local potatoes, sage stuffing and organic cranberry sauce, and a pumpkin and pesto dumpling. (They also offer a delicious vegetarian chili.)
The Peddlin' dumpling exterior is nutty and crisp from the spelt and from being pan-fried; you can taste the distinct flavor combinations within the dough pocket.
Peddlin' currently serves at the Inn-Termission, on Mondays from 6-10 p.m. and Fridays from 8 p.m.-1 a.m. — just walk back to the kitchen and place your order for eat-in or take-out. You can also find the dumplings at Ruggers Pub, in the South Side, and the pair pops up selling along East Carson Street and the Strip District on weekends. The locations can be followed on Twitter via @PeddlinPierogie and Facebook. Look for them selling the dumplings via bicycle in the new year.