These stuffed dumplings derived their name from the Polish word for filled dumpling: pieróg. This former peasant food evolved into one of Poland's favorite dishes. Every family has their own version of pierogi filling, and the ingredients that can be used are limited only by the imagination of the chef.
Pierogi can be sweet, savory, or spicy, and the most common fillings include cheese, onions, ground meat, mushrooms, potatoes, and sauerkraut. The sweet versions commonly include various berries, such as strawberries or blueberries. Traditionally, these dumplings are served as the 12th course of a traditional Polish Christmas Eve dinner.
VARIATIONS OF Pierogi
MOST ICONIC Pierogi
View moreMAIN INGREDIENTS
Originating from the historical region of Red Ruthenia, these soft, crescent-shaped dumplings are filled with a combination of potatoes and cheese, which is occasionally modified with various seasonings or fried onions. Pierogi ruskie are usually boiled and shortly fried until they develop a crispy texture.
The dumplings are often served sprinkled with cracklings, crispy fried onions, or bacon, and can be enjoyed as a hearty appetizer or as a main course. In Ukraine, the pierogis are called varenyky, and they are so popular that there is even a monument celebrating varenyky in the city of Cherkasy.
MOST ICONIC Pierogi Ruskie
View moreKnown as koldūnai in Lithuania, kalduny in Belarus and kołduny in Poland, these stuffed dumplings boiled in salted water are a staple of regional cuisine. Traditionally filled with minced pork, beef, chicken, curd cheese, or mushrooms, they make for an excellent lunch choice and can be enjoyed with a variety of garnishes, from butter and black pepper to mayonnaise, sour cream, crispy bacon, or spirgučiais (a type of pork rind).
MAIN INGREDIENTS
Characterized by their round shape and a small indentation in the center, Silesian dumplings are created with cooked potatoes that are mashed or riced before they are combined with potato flour or potato starch, and usually egg yolks. As the name suggests, they stem from the Polish region Silesia but are commonly consumed throughout the country.
When boiled, they are usually paired with gravy or doused in meat drippings and can be enjoyed as the main meal or as an accompaniment to various roasted meat dishes.
MOST ICONIC Kluski śląskie
Kopytka are small potato dumplings from Poland that are similar in taste and appearance to the Italian gnocchi. They are made with boiled and mashed potatoes with the addition of flour. The name of the dish can be translated to little hooves, referring to the shape of the dumplings.
It is said that the best kopytka should be light, soft, and fluffy in texture. Kopytka are usually consumed as the main course, topped with buttered breadcrumbs or a mushroom sauce, but they can also be served as a side dish combined with lard, pork, and fried onions.
MOST ICONIC Kopytka
MAIN INGREDIENTS
Translated as lazy pierogi, these simple dumplings do not share many similarities with the traditional pierogi. They are made with fresh cottage cheese, eggs, and flour, shaped into a soft dough that is either cut into uniform shapes or casually torn and cooked in water.
With their neutral taste, leniwe pierogi can be enjoyed as a side dish, a sweet dessert, or a savory main course. They are traditionally served with buttered breadcrumbs, various meat toppings or drippings, or simply sprinkled with cinnamon-spiced sugar.
MAIN INGREDIENTS
These large, oval-shaped potato dumplings are traditionally filled with a combination of sautéed onions and ground meat, while some versions occasionally employ mushrooms, sauerkraut, or cheese. They are usually associated with the northeastern regions and are believed to have been influenced by a similar Lithuanian dish that goes under the name cepelinai.
Kartacze dumplings are usually served accompanied by sautéed onions and crispy bacon bits, and are typically enjoyed as a filling main course.
MOST ICONIC Kartacze
The dough for these famous Polish potato meat dumplings is made with mashed or grated raw potatoes – or occasionally a combination of both – mixed with flour, salt, and eggs in order to create a pliable and soft batter for the dish.
Even though they can be eaten plain, pyzy are usually made with a delectable stuffing hidden inside the dough. The most common choice of filling is minced meat, usually a mix of pork and beef, which is frequently enriched with onions, sautéed mushrooms, or traditional Polish cottage cheese.
The stuffing is placed inside the dough, and the package is then rolled into a small round ball and boiled.
MOST ICONIC Pyzy
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