While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Pierogies are Eastern Europe’s equivalent of ravioli or tortellini - essentially filled dumplings. This peasant dish originated in Poland in the 13th century, and hasn’t changed much since.
Let’s start with the name, just to clear things up. You’ll probably see it spelled pierogi, pirohgi, pierogie or any combination thereof. Merriam-Webster spells it pierogi, which is also the internationally accepted standard spelling. Pierogi is actually the plural of pierog, so saying pierogies is a little redundant but socially accepted.
As for the filling, traditional pierogies feature mashed potato, cheese, sauerkraut, fried onions, meat or mushrooms, but the sky’s the limit on this. There are also different fillings to celebrate different holidays and times of year. If you’re making pierogies at home, make sure they're sealed well so you don’t lose the filling during the cooking process.
Typically pierogies are served hot, often with a sour cream dipping sauce, fried onions and applesauce. Dessert pierogies may be filled with fruit, chocolate or sweet cheese.
Want to try your hand at a batch at home? Look no further than pierogi enthusiast Martha Stewart who claims them as her favorite food.
Got a favorite filling? Share in the comments below. We're partial to potato and cheese or possibly sauerkraut.
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