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October 8th is National Pierogi Day. Pierogi, dumplings of Central and Eastern European origin, are traditionally stuffed with cheese, fruit, ground meat, mashed potato or sauerkraut. They can be served baked, boiled grilled, fried/sautéed and steamed. They’re typically cooked in butter with sautéed onions. You can make them or buy them. Personally, we eat a lot of Mrs. T’s pierogies.
We’ve previously offered 50 different ways to serve pierogi. There are toppings, dips, and more elaborate preparations like bacon-wrapped pierogi appetizers, pierogi casseroles, pierogi crostini and much more.
Pierogi is the plural word in Polish; the singular form is pieróg, pronounced pye-ROOG. In the U.S., you’ll find the plural Americanized to pierogies. The largest national brand, Mrs. T’s, spells her product “pierogies.”
Pierogi, along with Polish sausages, is the most recognizable Polish food abroad.
So today, here’s an idea for entertaining or family fun: a pierogi bar.
It becomes a full lunch or dinner with the addition of Polish kielbasa sausage.
Serve them cooked or fried (we’ve boiled them in soup, like gnocchi and wontons).
Savory varieties are stuffed with different cheeses, meats and vegetables.
Sweet varieties are stuffed with fruit or chocolate.
Toppings include sour cream topping and butter. For dessert pierogi, we like mascarpone.
Add-ons we like include chopped fresh herbs (dill, parsley) and chopped scallions; and sometimes, chopped bacon.
Panko breadcrumbs were nice, too.
PIEROGI FOR YOUR PIEROGI BAR
Start with sourcing the pierogi.
Mrs. T’s Pierogi, sold frozen, are an easy go-to. They’re made in full size and minis. The limitation is that they’re all cheese-based: with different cheeses, some combined with bacon, broccoli, or onion.
Polish grocer: If there’s a Polish community in your town, you may be able to purchase pierogi from a local grocer.
Grocery delivery services like Fresh Direct sell fresh pierogis.
Online specialists like Millie’s Pierogi, have interesting flavors. Millie’s include blueberry and prune.
Homemade. If you want to make your own, consider options beyond the classic fillings. How about Reuben pierogi, or spinach pesto pierogi? Or seasonal filling like butternut squash?
SIDES YOUR PIEROGI BAR
Offer a few sides to round out the meal. We’ve served:
Bacon, thick-cut
Borscht
Brussels Sprouts, alone or in a medley with carrots and parsnip
Caramelized onions
Cherry tomato salad
Cucumber salad
Kielbasa
Green salad
Sautéed cabbage and bacon
Sautéed onions
And for dessert pierogi:
Dessert sauces (chocolate, raspberry)
Dried cherries, raisins
Fresh berries
Ice cream
Sautéed apples
Whipped cream
TO SET UP YOUR PIEROGI BAR
We especially like pierogi with beer. Other options:
Vodka, especially the Polish brand Żubrówka vodka, made with Polish bison grass. It’s great straight, in a Martini or a Bloody Mary.
Red wine: Cabernet Sauvignon, Malbec.
White wine: Chardonnay, Riesling.
Ready to party?
Put together your guest list!
> THE HISTORY OF PIEROGI>
> 50 WAYS TO EAT PIEROGI
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[1] Fried meat pierogi ready to be dipped or topped (photo © Karolina Kolodziejczak | Unsplash).
[2] Sautéed in butter, topped with minced parsley and served with sour cream (photos #2, #3 and #4 © Mrs. T’s Pierogi).
[3] Serve them on skewers with dips.
[4] This is a pierogi casserole, a shepherd’s pie.
[5] Pierogi for dessert: blueberry pierogi with ice cream and fresh blueberries (photo © Millie’s Pierogi).
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