About the dish
Pierogi are half-moons of thin flour-and-water dough, pinched shut by hand and boiled in salted water. The best known are ruskie – potato, curd cheese and onion – whose name refers to historical Red Ruthenia, not to Russia. For Christmas Eve they are filled with sauerkraut and wild mushrooms, on ordinary days with meat, and in summer they turn sweet with blueberries, strawberries or cherries. They are served with buttery onions, crisp pork crackling or soured cream, and leftovers are pan-fried until golden the next day. Similar dumplings are made throughout Central and Eastern Europe, each cuisine with its own names and favourite fillings.
Main ingredients
- wheat flour
- potatoes
- curd cheese
- onion
- butter
Poland: The favourites are ruskie (potato and curd cheese), sauerkraut and mushroom (for Christmas Eve), meat, and blueberry in summer.
Ukraine: In Ukraine: вареники (varenyky) – filled with potato, cabbage, curd cheese or sour cherries, always with soured cream.
More: Wikipedia (pl) Wikipedia (en)
