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 sweet quark cheese or fruits (usually strawberries or blueberries), often accompanied by cream, pastry sauces or sweet breadcrumbs mixed in butter
Cookbook: Pierogi   Media: Pierogi

Pierogi^[a] 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. 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.^[2][3]

Pierogi 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][4] However, the dish itself dates back to at least 1682, when Poland’s first cookbook, Compendium ferculorum, albo Zebranie potraw, was published.^[5] The widely used English name pierogi was derived from Polish. In East Europe and parts of Canada they are known as varenyky,^[6] or, in some dialects, pyrohy.^[7] Pierogi are also popular in modern-day American cuisine where they are sometimes known under different local names.

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