Pierogi

Pierogi

Pierogi with butter
Type	Dumplings
Course	Appetizer, main, dessert
Place of origin	Poland (contemporary)
Region or state	Poland Central Europe Eastern 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 (/pɪˈroʊɡi/ pirr-OH-ghee, Polish: [pjɛˈrɔɡʲi] ^ⓘ; sg. pieróg [ˈpjɛruk] ^ⓘ) are filled dumplings made by wrapping unleavened dough around a filling and cooked in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, mushrooms, fruits, or berries. Savory pierogis are often served with a topping of sour cream, fried onions, or both.^[1][2]

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.^[3][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 Ukraine and parts of Canada they are known under their Ukrainian name – varenyky,^[6] or, in some dialects, pyrohy.^[7] Pierogis are also popular in modern-day American cuisine where they are sometimes known under different local names.