“They are an age-old Eastern/Central European delicacy that serves as an appetizer, main course of a meal and even a dessert. Pierogi are basically dumplings that are first boiled and then fried with butter and onions. The homeland of pierogi is Poland.
The Polish word pierogi is plural. Its singular equivalent, pieróg is not normally used. Pierogi are always served two or usually more so for that reason the plural term is usually associated with this dumpling. Traditionally considered ‘peasant food’, the exquisite taste of pierogi quickly spread across Poland throughout all social classes including nobles.
Many cookbooks from the 17th Century describe pierogi as a staple of the Polish diet, and each traditional holiday had its own special kind of perogi.
In Poland pierogi have been made since the thirteenth century. The word pierogi appears for the first time in Polish literature in the second half of the 17th century which is the time when some of the first Polish cookbooks were published. In this distant past pierogi were exclusively prepared on and during the different holiday seasons.
In many regions of Poland, the so-called Ruskie pierogi are well known. The name does not indicate any Russian origin, since such food is unknown in Russia. Ruskie pierogi comes from the prewar Poland’s region called Red Ruthenia which today it is within a territory of the Ukraine.
This version of the pierogi is not the most popular in Poland, although it still is very much liked. There are some other kinds of a traditional Polish pierogi which have a regional character. The best part is that pierogi are super diverse and can be stuffed with anything, from potato filling and cheese to ground meat and sour cream, or even your choice of fruit.”
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