Coordinates | 50°45′47″N21°32′4″N |
---|---|
Name | Pierogi |
Caption | A plateful of pierogi ruskie with cheese and potato filling, topped with fried onions - Poland |
Region | Eastern and Central Europe |
Course | Appetizer, main, dessert |
Served | Hot |
Main ingredient | Unleavened dough with savory or sweet filling |
Variations | Multiple |
Pierogi (; also spelled perogi, pierogy, pierógi, pyrohy, or pyrogy) are boiled, baked or fried dumplings of unleavened dough traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Of central and eastern European provenance, they are usually semicircular, but are rectangular or triangular in some cuisines. the singular form pieróg is rarely used, as a typical serving consists of several pierogi.
Pierogi are popular among the peoples of the former Polish-Lithuanian Commonwealth. The West Slavic Poles, Czechs, and Slovaks, as well as the East Slavic Belarusians, Russians, Ukrainians and Ruthenians, and the Baltic Estonians, Latvians and Lithuanians all consume this dish, although under different names (e.g., kalduny in Belarus, pirukad in Estonia, pīrāgi in Latvia, and koldūnai in Lithuania). In some East European languages, variants of this dish are known by names derived from the root of the word "to boil" (, varit', , varyty), see "varenyky".
There is a similarity to Italian ravioli, culurgiones, tortelli, tortelloni, and tortellini. Also there is a similarity to Ashkenazi kreplach. In Turkey, Transcaucasus, and Central Asia round pockets of dough with a meat filling are called manti, khinkali, or chuchvara. In East Asia, similar foods are served, such as Chinese wonton or Jiaozi, Korean mandu or Songpyeon at the Chuseok, Korean Thanksgiving Day, jiaozi, Japanese gyoza, Mongolian buuz, Nepalese/Tibetan momo, and Afghani mantu. In the Indian state of Gujarat, a similar item is called 'Ghooghra' (or Ghugra), which is of very similar shape, stuffed with grainy sweet flour and small pieces of dry fruit. It is usually eaten during India's biggest (Hindu) festival of Diwali.
Mashed potatoes mixed with farmer's cheese and fried onions is a popular filling in Poland. A popular filling for pierogi in Canada is mashed potatoes mixed with grated Cheddar cheese. Jewish Kreplach (from kreplekh, קרעפפּל krepl neut. sg.) are filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup. They are similar to Italian tortellini and Chinese wontons.
National chain restaurants also feature the dish or variations. Boston Pizza has a sandwich and a pizza flavoured to taste like perogi, while Smitty's serves theirs as an appetizer deep-fried with salsa. Some Chinese cafés in the Canadian Prairies have taken to billing their potstickers (jiaozi) as “Chinese perogies”.
Although called varenyky in standard Ukrainian, speakers of the Canadian Ukrainian dialect refer to them as pyrohy, which can be misheard pedaheh or pudaheh by Anglophones unaccustomed to the rolled-r sound, or alveolar flap. This is due to the history of Ukrainian or Rusyn (Ruthenian) immigration to Canada, which came predominantly from the former Austro-Hungarian Empire, where the dialect had many more loan words from Polish, German, Rumanian and other Eastern European languages.
Many of these grocery-brand pierogi contain non-traditional ingredients to appeal to general American tastes, including spinach, jalapeño peppers and chicken.
Pierogi enjoyed a brief popularity as a sports food when Paula Newby-Fraser adopted them as her food of choice for the biking portion of the 1989 Hawaii Ironman Triathlon. For more than a decade thereafter, Mrs. T's (the largest American pierogi manufacturer) sponsored triathlons, some professional triathletes and "fun runs" around the country. For many triathletes, pierogi represented an alternative to pasta as a way to boost their carbohydrate intakes.
According to pierogi manufacturer Mrs. T's, based in Shenandoah, PA, pierogi consumption in the United States is largely concentrated in a geographical region dubbed the "Pierogi Pocket", an area including New York, New Jersey, Pennsylvania, Ohio, Indiana, Chicago, Detroit, parts of the northern Midwest and southern New England which accounts for 68 percent of annual US pierogi consumption.
Every July, in Indiana, Pierogi Fest is held.
Category:Dumplings Category:Lithuanian cuisine Category:Polish cuisine Category:Canadian cuisine Category:Russian cuisine Category:Jewish cuisine Category:Ukrainian cuisine Category:Slovak cuisine Category:Turkish cuisine Category:Hungarian cuisine Category:American cuisine
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