Poland's beloved stuffed dumplings — unleavened dough folded around potato-cheese, sauerkraut-mushroom, or fruit fillings, boiled then pan-fried in butter with onions; Poland's most recognisable culinary export.
Polish national dish
Pierogi are considered the national dish of Poland. Piero is Polish for “feast cake” — the name’s root connects to old Slavic feast traditions. They are made for Christmas Eve (Wigilia), Easter, and everyday meals. The first cookbook reference in Poland dates to the 17th century, though historians believe the dish is older.
The fillings
- Pierogi ruskie (Ruthenian/Ukrainian-style) — mashed potato mixed with twaróg (farmer’s cheese) and fried onion; the most popular variety
- Pierogi z kapustą i grzybami — sauerkraut and dried porcini mushrooms; traditional Christmas Eve filling (meat-free)
- Pierogi z mięsem — minced meat (beef or pork)
- Pierogi z owocami — sweet: strawberry, blueberry, or sour cherry fillings, dusted with sugar
The two-step cooking
Pierogi are boiled first — they rise to the surface when cooked through. For the most flavour, they are then fried in butter with sliced onion until golden on each side. Boiling alone produces softer, paler pierogi; frying produces caramelised skin and more complex flavour.
Polish-American pierogi
In Polish-American communities (particularly Pittsburgh, Pennsylvania), pierogi became central to community identity and church fundraisers. Mrs. T’s brand, founded in 1952 in Shenandoah, Pennsylvania, industrialised pierogi for American supermarkets.
Find more foods by letter
Pierogi starts with P and ends with I. Browse other foods along the same letter.
Foods that contain a letter from "Pierogi":