Pierogi

Pierogi

Pierogi with butter
Type	Dumplings
Course	Appetizer, main, dessert
Place of origin	Asia (historically)[1] Europe (contemporary)
Region or state	Poland, Central Europe, Eastern Europe, Southeastern Europe
Associated cuisine	Poland (as pierogi), Ukraine (as varenyky)
Main ingredients	Dough: flour, eggs, water Filling: various
Variations	savory: bryndzové pirohy or pierogi z mięsem), pierogi z kapustą i grzybami and pierogi ruskie from Poland sweet: with fruit, often accompanied by pastry sauces or breadcrumbs mixed in butter
Cookbook: Pierogi   Media: Pierogi

Pierogi^[a] or pierogies are filled dumplings, made by wrapping unleavened dough around a filling, and occasionally flavored with a savory or sweet garnish, finally cooked in boiling water.

Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages.^[1][2] However, the dish itself dates back to at least 1682, when Poland’s first cookbook, Compendium ferculorum, albo Zebranie potraw, was published.^[3] The widely used English name pierogi was derived from Polish. In East Europe and parts of Canada they are known as varenyky,^[4] or, in some dialects, pyrohy.^[5] Pierogi are also popular in modern-day American cuisine where they are sometimes known under different local names.

Typical fillings include potato, cheese, quark, sauerkraut, ground meat, mushrooms, fruits, and/or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both.^[6][7]

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