{"id":18215,"date":"2020-02-22T09:00:00","date_gmt":"2020-02-22T08:00:00","guid":{"rendered":"https:\/\/www.trafalgar.com\/real-word\/?p=18215"},"modified":"2025-08-18T09:47:11","modified_gmt":"2025-08-18T08:47:11","slug":"everything-need-know-polish-pierogi","status":"publish","type":"post","link":"https:\/\/www.trafalgar.com\/real-word\/everything-need-know-polish-pierogi\/","title":{"rendered":"Meet pierogi: Poland’s best loved dish"},"content":{"rendered":"\n
\"Polish<\/figure>\n\n\n\n

Also called perogi<\/em> or perogy<\/em>, Polish pierogi<\/em> (pronounced pih-ROH-ghee) or homemade pierogies <\/em>are small half-moon dumplings. They’re also chock-full of fabulous fillings.  <\/p>\n\n\n\n

Interestingly, the word pierogi<\/em> is actually plural. But the singular form pier\u00f3g<\/em> is hardly ever used. Perhaps that’s because it’s simply impossible<\/em> to eat just one. Forget it.<\/p>\n\n\n\n

Here’s all you need to know about Poland<\/a>‘s favourite dish:  <\/p>\n\n\n\n

A brief history <\/strong><\/h2>\n\n\n\n

Many believe that Poland’s rib-stickingly good national dish has its roots in the Far East. A version of Chinese dumplings brought back to Europe, via Italy, by Marco Polo in the thirteenth century. Others think the Tatars brought pierogi<\/em> west from the former Russian Empire. Popular legend, however, credits Saint Hyacinth, the patron saint of pierogi<\/em>, for bringing pierogi<\/em> to Poland from Kievian Rus, now Ukraine. Whoever, whenever – we clearly have a great deal to thank them for.<\/p>\n\n\n\n

While the exact origin of the dish remains unknown, it’s likely to have originated somewhere in Central or Eastern Europe. We now see similar dishes across the globe, for example, Italian ravioli<\/em>, Japanese gyoza<\/em> and Mexican empanadas<\/em>.  <\/p>\n\n\n\n

Pierogi<\/em> by any other name would taste as good<\/strong><\/h2>\n\n\n\n
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A post shared by Amy Pomeroy (@amy_travels_thru_eu)<\/a> on May 24, 2019 at 5:56am PDT<\/p>\r\n<\/div>\r\n<\/blockquote>\r\n

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You can find versions of Poland’s favourite dumplings throughout Europe, most notably in neighbouring Belarus, Slovakia and Ukraine. Each of these has its own name or variation of spelling for these moreish snacks. You’ll be ordering pirohy<\/em> in Slovakia and pirogge<\/em> in Germany \u2013 while Canadians and Americans, who trace their roots back to Poland and Ukraine, have developed a long term love affair with homemade perogies<\/em>. <\/p>\n\n\n\n

In fact, Canadians love perogies<\/em> so much, that the small town of Glendon in Alberta, erected a 27-foot tall statue of a perogy<\/em> in 1993. The United States went as far as declaring 8 October ‘National Pierogi<\/em> Day’. This gives you an idea of this much-loved dish’s popularity and heritage.  <\/p>\n\n\n\n

Regardless of how you choose to spell it, pierogi<\/em> are the very definition of comfort food. Think pillow-soft dumplings, oozing butter, filled with deep flavours and often served with a smorgasbord of toppings or sides (often crispy bacon and sour cream). <\/p>\n\n\n\n

We think you’ll like: 16 facts about Poland that you won’t believe<\/a><\/em><\/strong><\/p>\n\n\n\n

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Baked, boiled or fried<\/strong> pierogies<\/em><\/h2>\n\n\n\n
\"Homemade<\/figure>\n\n\n\n

With an endless array of cooking styles, flavours and fillings, Polish pierogi<\/em> will not disappoint. People have been experimenting with different variations of homemade pierogi<\/em> for hundreds of years. Eat them warm, cold, baked, fried or boiled, whatever’s your poison.<\/p>\n\n\n\n

Perhaps the most popular method, however, is to boil the dumplings before saut\u00e9eing them in a pan. Add to that lashings of butter (we did say comfort food after all), and you’ve got one soul warming snack.   <\/p>\n\n\n\n

You can also bake Polish pierogies<\/em> in the oven, which leaves them golden brown and crisp on the outside.  <\/p>\n\n\n\n

GET INSPIRED BY: Yummy local Slovakian dishes to sample on your next visit<\/a><\/em><\/strong><\/p>\n\n\n\n

A pierogi<\/em> for every occasion <\/strong><\/h2>\n\n\n\n
\"Sweet<\/figure>\n\n\n\n

The word pierogi<\/em> (and its half-dozen variant spellings) comes from the Slavic word ‘pir<\/em>‘ meaning ‘festivity’ or ‘festival’, And there’s no doubt that Polish pierogi<\/em> is a favourite dish for any celebration. Christmas pierogi<\/em> are often filled with sauerkraut and mushrooms, whilst Easter pierogi<\/em> are stuffed potato and cheese. Important events like weddings or wakes, also call for their own special type of pierogi<\/em>.  <\/p>\n\n\n\n

Best of all, seasonal fruits like plums, apricots, blueberries, cherries and strawberries can elevate humble homemade pierogies<\/em> to a whole new level of deliciousness. Just add a dollop of cream and a sprinkle of sugar, and you’ve got the perfect dessert, come winter or summer.    <\/p>\n\n\n\n

RELATED CONTENT:<\/strong> Poland Travel Guide – Everything you need to know<\/a><\/em><\/p>\n\n\n\n

The secret to perfect Polish pierogi<\/em><\/strong><\/h2>\n\n\n\n
\"Making<\/figure>\n\n\n\n

The secret to delicious homemade pierogies<\/em>, baked or fried, is in the dough. For the softest, lightest dough (whatever combination of flour, water, eggs, salt or butter the recipe calls for), remember to knead gently. Perogies<\/em> that are ‘over-handled’ will tend to be heavy and chewy. So, make sure you apply the deftest touch and knead as gently as possible before allowing the dough to rest. <\/p>\n\n\n\n

Don’t be put off. Although pierogi<\/em> fans insist the technique is easy to learn, you might want to leave it to the experts. Homemade pierogi<\/em>es eaten in Poland are hard to beat, but not as tough to eat. <\/p>\n\n\n\n

Finally, our favourite fillings? Try these irresistible combinations:   <\/p>\n\n\n\n