Pierogi are pieces of thin, elastic, and well-rising dough filled with a variety of fillings and cooked in water or steamed, baked, fried, or grilled. In Krzysztof Szulborski's article "Long Live Pierogi" we can learn that pierogi can be of various sizes: from tiny ravioli to a huge single dumpling, which is sliced before serving. 

 

Sometimes pierogi are called dumplings, but this is not exactly the same dish. Dumplings are characterized by being based on bread, flour or potatoes whereas pierogi are based only on flour. 

 

Nowadays pierogi are considered by Poles as well as foreigners to be a typically Polish, national dish, however, it is assumed that the idea of stuffing pieces of pasta dough with various types of stuffing and cooking, baking or frying them comes from China, from where it reached Poland through Russia, and then spread further west to France.

 

The most popular types of pierogi are: 

- Russian pierogi (with potatoes and cream cheese)

- with sauerkraut and mushrooms,

- with stuffed meat.

 

Pierogi with salty filling are served hot for lunch or dinner. Sweet stuffed ones are also served for dessert. Pierogi also come in numerous regional varieties.

 

On Wednesday (4 Aug) you will find recipes for the most popular types of pierogi here. 

Stay tuned 📣