pierogi

Pierogi are a type of filled dumplings native to Central and Eastern European cuisines. The dough is typically unleavened, made from flour, water or milk, eggs, and salt, rolled thin and cut into rounds. Each round is filled, folded, and sealed along the edge. The dumplings are usually boiled, and may be finished by pan-frying in butter for extra color and texture.

Savory fillings commonly include potato and cheese (ruskie), sauerkraut and mushrooms, ground meat, or spinach with cheese. Sweet versions may contain fruit such as berries or a sweet cheese filling. In Poland, pierogi ruskie and pierogi z kapustą i grzybami are among the best known varieties; in neighboring regions, similar dumplings appear under local names such as vareniki in Ukraine. Pierogi are typically served with toppings such as sour cream or fried onions, and they feature in festive meals as well as everyday cuisine.

Pierogi have a long history in Central and Eastern Europe, with written references dating to the medieval period. They spread through migrations and diasporas, becoming a staple in Polish cuisine and a symbol of regional culinary identity. While related dumplings exist in nearby traditions, the Polish version remains the most widely recognized in many parts of the world.