Pierogi
Pierogi
Pierogi (pronunciation: /pɪˈroʊɡi/; Polish: [pjɛˈrɔɡʲi]) are filled dumplings of Central and Eastern European origin, made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are usually then pan-fried before serving.
Etymology
The word pierogi comes from Polish pierogi, which is the plural form of pieróg, a generic term for filled dumplings. It derives from Old Church Slavonic pirŭ, which means "feast". The word has cognates in other Slavic languages, such as Russian pirog (pie).
Varieties
Pierogi are most often associated with the cuisine of Poland and Ukraine, but they are also common in other Central and Eastern European cuisines. In many of these countries, pierogi have their own names, such as varenyky in Ukraine and pelmeni in Russia.
Filling
The filling for pierogi can vary and can be either savory or sweet. Common fillings include potato, sauerkraut, ground meat, cheese, and fruits. Some dessert versions of pierogi are filled with sweetened quark or with a fresh fruit filling, such as cherry, strawberry, raspberry, or apple.
Serving
Pierogi are usually served with a topping, such as melted butter, sour cream, or fried onions, or a combination of these. In Poland, pierogi are often served with borscht, a beetroot soup.
Related Terms
- Dumpling: A broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling.
- Varenyky: A type of dumpling that is popular in Ukrainian cuisine, similar to pierogi.
- Pelmeni: A type of dumpling that is a staple of Russian cuisine, similar to pierogi.
External links
- Medical encyclopedia article on Pierogi
- Wikipedia's article - Pierogi
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