October 8th is National Pierogi Day.
Pierogi* are dumplings of Central and Eastern European origin, traditionally stuffed with cheese, fruit, ground meat, mashed potato or sauerkraut. They can be served boiled baked or fried/sautéed, usually in butter with sautéed onions.
Pierogi is the Polish word. In Russian the term is pelmeni (don’t confuse pierogi with pirog, the Russian word for pie); in Ukrainian it is varenyky.
The Polish word pierogi is plural. The singular form, pieróg, is rarely used since a typical serving consists of multiple pierogi.
The dumplings are usually semicircular, but in some areas are rectangular or triangular.
Here’s how to celebrate: 50 ways to eat pierogi, culled from a list of 100 ways at PolskaFoods.com.
Dipped in honey mustard or Dijon mustard
Dipped in Greek yogurt
Dipped in ranch dressing
Dipped in sour cream and hot sauce (spicy dip)
Dipped in sour cream and chopped green onions (onion dip)
*Also spelled perogi, pierogy, perogy, pierógi, pyrohy, pirogi, pyrogie, or pyrogy.
PIEROGI & DIP
Pierogi topped with melted Cheddar. Photo courtesy Lewis & Neals.
Boil, fry or saute the pierogi and serve:
Topped with Alfredo Sauce
Topped with apple sauce (cheese pierogi)
Topped with Bearnaise Sauce
Topped with butter and chives
Topped with caramelized onions in butter & paprika sour cream
Topped with caramelized onions, sage and jalapeño
Topped with caramelized onions and Polish sausage
Topped with caramelized onions, finely chopped bacon and garlic
Topped with caramelized onions and sour cream
Topped with chili con carne
Topped with Greek yogurt, dill, diced cucumber and red onion
Topped with green curry sauce
Topped with jelly or jam and optional sour cream (cheese pierogi)
Topped with mango peach salsa (cheese pierogi)
Topped with marinara sauce and cooked ground meat
Topped with melted butter
Topped with melted Cheddar cheese
Pierogi with sautéed apples. Photo courtesy
Topped with mushroom sauce
Topped with pesto sauce
Topped with roasted eggplant and tomatoes
Topped with roasted tomatoes and garlic
Topped with salmon or whitefish caviar (cheese or potato pierogi)
Topped with sautéed apples
Topped with smoked salmon, thinly sliced onions and capers (cheese pierogi)
Topped with sour cream, fresh basil and green onion
Topped with sour cream and fresh salsa: chopped onion, garlic, tomatoes, cilantro, lime
Topped with sour cream, garlic and chives
Topped with spicy salsa
Topped with whitefish, sable, smoked salmon, lettuce, tomato, red onion, cucumbers, and capers (cheese pierogi)
Topped with yogurt, garlic and herb sauce
MORE ELABORATE PREPARATIONS
Bacon wrapped pierogi appetizers
Baked pierogi casserole with bacon, tomato and cheese
Pierogi casserole dish with your favorite casserole ingredients
Pierogi crostini topped with mushrooms, scallions and spicy fresh salsa
Pierogi tossed with garlicky string beans, onion, bell pepper and bacon
Pierogi “salad”: cold or hot pierogi on a bed of lettuce with honey Dijon mustard sauce or vinaigrette
Pierogi “salad” with other favorite ingredients (vegetables, ham, turkey, spinach, etc.)
Pierogi tossed with fried mushrooms, bacon and onions
Pierogi tossed with onions, peppers, and chicken sausage
Pierogi with melted mozzarella, caramelized onions and sautéed mushrooms
Pizza Pierogi: potato or cheese pierogi with pizza sauce, melted mozzarella cheese and pepperoni
Salmon skillet with pierogi, onions, capers, lemon, dill, and garlic
Sautéed pierogi in butter, topped with chili, cheese, sour cream and habanero sauce
Sautéed pierogi in butter, topped with steamed broccoli and melted cheese
Sautéd pierogi in olive oil with onion, kale, fresh garlic, lemon and oregano
Sautéd pierogi in sesame oil with kale, fresh garlic, red bell pepper and sesame seeds
Vegetable pierogi frittata with asparagus and garlic
This should keep you busy through the next National Pierogi Day!