Pierogi
(Perogi, Pyrogy, Pierógi, Perogie, Perogy, Pirohi, Piroghi, Pirogi, Pirogen, Pierogy, Pirohy, Pyrohy, Piroge)
These stuffed dumplings derived their name from the Polish word for filled dumpling: pieróg. This former peasant food evolved into one of Poland's favorite dishes. Every family has their own version of pierogi filling, and the ingredients that can be used are limited only by the imagination of the chef.
Pierogi can be sweet, savory, or spicy, and the most common fillings include cheese, onions, ground meat, mushrooms, potatoes, and sauerkraut. The sweet versions commonly include various berries, such as strawberries or blueberries. Traditionally, these dumplings are served as the 12th course of a traditional Polish Christmas Eve dinner.
As the entire meal must be meatless, the filling usually consists of mushrooms, cabbage, and sauerkraut. Read more
Although pierogi have been made since the 13th century, it is not known where they were originally created—the Poles, Romanians, Russians, Ukrainians, Lithuanians, and Slovaks all claim they should be credited as the inventors of the pierogi.
Others claim that it was brought to the West by the Tatars, and some say that the original pierogi traveled from China and reached Europe through Italy. Despite all this uncertainty, one fact is indisputable—the word pierogi first appeared in print in the second half of the 17th century.
Today, pierogi are extremely popular throughout the country, and can be found in numerous pierogarnia eateries on Polish street corners. Poland also celebrates National Pierogi Day every year on October 8th, while the city of Kraków boasts its own annual Pierogi Festival held on August 17th.
Recipe variations
Meat Pierogi
READY IN 4h 30minThe following is the authentic meat pierogi recipe. The filling can be made with either beef or pork, and leaner cuts are preferred. The meat is seasoned, roasted, and then ground, mixed with broth, sautéed onions, butter, and seasonings to create a rich, flavorful filling. The recipe is courtesy of Anna Hurning of the Polish Your Kitchen food blog, where she presents traditional Polish cooking. She is a home cook and an award-winning author who's published several books about Polish cuisine.
Sauerkraut and Mushroom Pierogi
READY IN 3hThe following is the recipe for one of the best-known types of pierogi, that is, the pierogi with the mushroom and sauerkraut filling. The recipe is courtesy of Anna Hurning of the Polish Your Kitchen food blog, where she presents traditional Polish cooking. She is a home cook and an award-winning author who's published several books about Polish cuisine.
Sweet Berry Pierogi
READY IN 1h 30minPierogi does not have to be savory; they can be sweet as well. In this variant, the pierogi can be filled either with blueberries or strawberries. Once cooked, the dumplings should be topped with sour cream and sugar. The recipe is courtesy of Anna Hurning of the Polish Your Kitchen food blog, where she presents traditional Polish cooking. She is a home cook and an award-winning author who's published several books about Polish cuisine.
Pierogi Ruskie
READY IN 3hThis recipe gives instructions on how to make the classic pierogi ruskie with a filling of potatoes, cheese, and onion. However, if you'd like to make the recipe as close to traditional as possible, do not add butter to the dough. Butter is often added because it makes for a more pliable, easier-to-work-with dough.
Pierogi Authentic recipe
The following is the authentic meat pierogi recipe. The filling can be made with either beef or pork, and leaner cuts are preferred. The meat is seasoned, roasted, and then ground, mixed with broth, sautéed onions, butter, and seasonings to create a rich, flavorful filling. The recipe is courtesy of Anna Hurning of the Polish Your Kitchen food blog, where she presents traditional Polish cooking. She is a home cook and an award-winning author who's published several books about ... Read more
WHERE TO EAT The best Pierogi in the world (according to food experts)
Pierogi festivals
