Authentic Polish Sauerkraut Pierogi Recipe That Tastes Like Christmas! (2024)

FAQs

What is the most popular pierogi in Poland? ›

Pierogi ruskie, which are stuffed with a mixture of potatoes and quark cheese, are one of the most popular varieties of pierogi nowadays. The name, which is commonly translated as 'Russian dumplings', misleads foreigners and Poles alike.

Other popular pierogi in Poland are filled with ground meat, mushrooms and cabbage, or for dessert an assortment of fruits (berries, with strawberries or blueberries the most common). Sweet pierogi are usually served with sour cream mixed with sugar, and savory pierogi with bacon fat and bacon bits.

​ The English word "pierogi" comes from Polish pierogi [pʲɛˈrɔgʲi], which is the plural form of pieróg [ˈpʲɛruk], a generic term for filled dumplings. It derives from Old East Slavic пиръ (pirŭ) and further from Proto-Slavic *pirъ, "feast".

The perogy has roots in Poland, Russia, Lithuania, Slovakia and Ukraine, with slight differences between each country on the names and fillings. Ukrainian perogies, known as varenyky, can be stuffed with sweet or savoury fillings.

Bigos stew is the national dish of Poland. It can be made with any kind of meat from pork to rabbit or venison, but should always have spicy Polish sausage.

In Ukraine, they're called varenyky. But to Poland, and most of the rest of the world, they're pierogi. The humble boiled dumplings are one of Poland's most beloved dishes, as well as its culinary symbol across the world – homesick Poles can find satisfying pierogi everywhere from Shanghai to London.

Poland's Christmas Eve/Wigilia tradition wouldn't be complete without the world-famous pierogi! The half-circular Polish dumplings make an appearance on Wigilia tables in every Polish household and for many, they are the favorite of the 12 courses served during the traditional dinner.

Let's start with the most obvious and traditional pierogi of all – pierogi Ruskie. Try not to be fooled by its name – this is Polish pierogi, of course, not Russian. So why the “Ruskie” part of the name?

Some believe the pierogi came from China and through Italy via Marco Polo's expeditions. Another popular origin story involves Saint Hyacinth, who is often considered the patron saint of pierogi. According to this story, Saint Hyacinth brought the pierogi to Poland from Kievian Rus, now Ukraine.

The word 'varenyky' comes from the Ukrainian word 'varyty´ or 'to boil' because this product is cooked in boiling water. This comfort food is spelled many different ways: pyrohy, pyrogy, pyrogie, pierogi, perogi and others.

What is an Amish pierogi? ›

Amish Perogies - traditional real cheese & potato. dumplings served with house-made sweet chili sour. cream.

One region eats more pierogis than the rest of the country

The "Pierogi Pocket" region encompasses five midwestern states: Ohio, Indiana, Pennsylvania, New York, and New Jersey. A few cities — including Chicago and Detroit — are also included in this area, according to The Pierogi Experiment.

Melt a tablespoon of butter in a pan on medium heat, then fry up as many pierogies as you want. (Six per person is plenty.) Flip them every few minutes until they're browned on all sides. Serve with scallions and a dollop of sour cream.

Pierogi. Pierogi are filled dumplings containing either meat, vegetables, cheese, fruit or chocolate. Pierogi is undoubtedly Poland's most famous and simple comfort food.

Pierogi Ruskie

This is because the origins began in the Ruthenia region, which is partly where modern-day Poland and Ukraine sit, and has also been known as Red Russia and Eastern Galicia in the past. These are the most popular pierogi in Poland – the dough is filled with cottage cheese, potato and onion.

Pierogi, a mainstay of the Polish diet since the 17th Century, remains both a nostalgic dish and a way for chefs to flex their creative muscle. In Slovakia, they're known as pirohy. In Ukraine, they're called varenyky. But to Poland, and most of the rest of the world, they're pierogi.

Pierogi are a traditional cuisine usually served with smetana (“sour cream") or with butter and onion, however they may also be included in a soup. Pierogi are never eaten with tomato sauce, this would be disrespectful and offensive — an assault on our national Slavic cuisine.