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They are usually then pan-fried before serving. Pierogi are often associated with Central and Eastern European nations, where they are considered national dishes.
Among Ukrainians , they are known as varenyky. Typical fillings include potato, farmers cheese, sauerkraut, ground meat, mushrooms, or fruits.
Savory pierogi are often served with a topping of sour cream, fried onions, or both. In most of these languages the word means "pie".
The origins of pierogi are disputed. Some legends say that pierogi came from China through Italy from Marco Polo 's expeditions. As a sign of gratitude, people made pierogi from those crops for Saint Hyacinth.
Another legend states that Saint Hyacinth fed the people with pierogi during a famine caused by an invasion by the Tatars in Yet another legend that holds that pierogi were brought by the Tatars to the West from former Kyivan Rus,   it has been said that in the 13th century, pierogi had first arrived on Polish territories.
While the origin of the pierogi is often under debate, the exact origin of the dish is unknown and unverifiable. It likely originated somewhere in Central Europe or Eastern Europe, and has been consumed in these regions long before any of the present political nations existed.
Today, it is a large part of many Central European and Eastern European cultures. Pierogi may be stuffed singularly or in combinations with mashed potatoes , fried onions , quark or farmer cheese , cabbage , sauerkraut , meat , mushrooms , spinach , cheese , or other ingredients depending on the cook's preferences.
Dessert versions of the dumpling can be stuffed with sweetened quark or with a fresh fruit filling such as cherry , strawberry , raspberry , blueberry , apple or plum ; stoned prunes are sometimes used, as well as jam.
For more flavor, sour cream can be added to the dough mixture, and this tends to lighten the dough. The dough, which is made by mixing flour and warm water, sometimes with an egg, is rolled flat and then cut into squares with a knife or circles using a cup or drinking glass.
The dough can be made with some mashed potato, creating a smoother texture. The filling is placed in the middle and the dough folded over to form a half circle or rectangle or triangle if the dough is cut squarely.
The seams are pressed together to seal the pierogi so that the filling will remain inside when it is cooked. The pierogi are simmered until they float, drained, and then sometimes fried or baked in butter before serving or fried as leftovers.
They can be served with melted butter or sour cream , or garnished with small pieces of fried bacon , onions, and mushrooms.
Traditionally considered peasant food, pierogi eventually gained popularity and spread throughout all social classes including nobles.
Some cookbooks from the 17th century describe how during that era, the pierogi were considered a staple of the Polish diet, and each holiday had its own special kind of pierogi created.
Different shapes and fillings were made for holidays such as Christmas and Easter. Important events like weddings had their own special type of pierogi kurniki — filled with chicken.
Also, pierogi were made especially for mournings or wakes, and some for caroling season in January. Pierogi are an important part of Polish culture and cuisine today.
They are served in a variety of forms and tastes ranging from sweet to salty to spicy and are considered to be the national dish. Polish pierogi are often filled with fresh quark, boiled and minced potatoes, and fried onions.
Ruskie pierogi are probably the most popular kind of pierogi in North America and Poland. The other popular pierogi in Poland are filled with ground meat, mushrooms and cabbage, or for dessert an assortment of fruits berries, with strawberries or blueberries the most common.
Sweet pierogi are usually served with sour cream mixed with sugar, and savoury pierogi with bacon fat and bacon bits. Poles traditionally serve two types of pierogi for Christmas Eve supper.
The name pyrohy is also common among Canadian Ukrainians. This can be attributed to the history of Ukrainian and Rusyn immigration to Canada, which came not from the Russian Empire, but predominantly from the former Austria-Hungary , where the local dialects had many common words with Polish, German, Romanian, and other Central European languages.
In other regions of Ukraine, the names pyrohy and pyrizhky refer to baked pies and buns as opposed to the boiled dumplings.
The name of a popular type of Polish pierogi, pierogi ruskie "Ruthenian pierogi" , is related to Rus' , the historical region and naming of Eastern Slavs and the ancient kingdom from which Ukrainians descend.
Varenyky are considered by Ukrainians as one of their national dishes and plays a fundamental role in Ukrainian culture. Contrary to many other countries that share these dumplings, Ukrainians tended to use fermented milk products Ukrainian: kysle moloko or Ryazhenka to bind the dough together; however, today eggs tend to be used instead.
Typical Ukrainian fillings for varenyky include cottage cheese, potato, boiled beans, mushy peas, sauerkraut, plum and other fruits , potato and cheese, cabbage, meat, fish, and buckwheat.
Whilst traditionally savoury, varenyky can also be served as a dessert by simply substituting the filling of the dumpling to a sweeter one.
Dessert varenyky fillings include sour cherry, blueberries, sweet cottage cheese, billberies and other fruits. The central regions of Ukraine are known for their more unusual varenyky, Poltava being known for its flour varenyky filling, in which the dumplings are filled with a mixture of flour, lard and fried pieces of bacon.
Varenyky are so beloved in Ukraine that a yearly festival commemorating them is held at the Ukrainian ski resort town of Bukovel in the Carpathian Mountains.
In a snow monument to varenyky was made in Bukovel, and was submitted to the Guinness Book of Records as the biggest snow varenyk in the world.
In Ukraine varenyky are not just a national dish, but also played a symbolic and ritualistic role.
Ukrainian ancestors equated varenyky with a young moon since they have a similar shape, and used the dumplings as part of pagan and sacrificial rituals.
For example, cheese varenyky would be sacrificed near water springs, and years ago Ukrainian peasants also believed that varenyky helped bring a rich harvest, so they took homemade dumplings with them to the fields.
In Slovakia, pirohy are semicircular in shape. Ajdovi krapi literally buckwheat carps are a dish popular in the northeastern and Alpine regions of Slovenia.
Made with buckwheat rather than wheat flour and filled with a mixture of cottage cheese skuta , millet, and fried onions, they are traditionally topped with pork fat crisps, fried bacon or fried onion, but today often with butter breadcrumbs.
Pierogi are not to be confused with the Russian baked good pirozhki. Vareniki are widespread in the western and in the Asian regions of Russia.
Mostly they are filled in Russia with cherries, quark, fruits, wild berries, blueberries, potatoes, cabbage or beef.
In Hungarian cuisine , the derelye is similar to pierogi, consisting of pasta pockets filled with jam, cottage cheese, or sometimes meat.
The word is a cognate with Slavic kalduny , a type of dumplings. The common term Pirogge pl. Piroggen describes all kinds of Eastern European filled dumplings and buns,  including pierogi, pirozhki and pirogs.
Certain types of piroggen, both boiled and baked, were common fare for Germans living in Eastern Europe and are still prepared by their descendants living there and in Germany.
Dishes closely resembling pierogi are common in southern German-speaking regions. In particular, Schlutzkrapfen are common in Tirol and in northern Italy's German-speaking region of South Tyrol , and are occasionally found in Bavaria.
In the post— World War II era, freshly cooked pierogi became a staple of fundraisers by ethnic churches. By the s, pierogi were a common supermarket item in the frozen food aisles in many parts of the United States and Canada.
Pierogi have maintained their place in grocery stores to this day. While pierogi are often eaten as a main dish in Canada and European countries, Americans often consider them a side dish, frequently served with meat.
Numerous towns with Central and Eastern European heritage celebrate the pierogi. In the race, six runners wearing pierogi costumes race toward a finish line.
In , the village of Glendon in Alberta , Canada, erected a roadside tribute to this culinary creation: a foot 7. The United States has a substantial pierogi market because of its large Central and Eastern European immigrant populations.
Unlike other countries with newer populations of European settlers, the modern pierogi is found in a wide selection of flavors throughout grocery stores in the United States.
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 Hawaii Ironman Triathlon.
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, Pennsylvania , 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.
Canada has a large Polish population , as well as Ukrainian and Rusyn populations, and pierogi are common throughout the country.
Packed frozen pierogi can be found wherever Central and Eastern European immigrant communities exist and are generally ubiquitous across Canada, even in big chain stores.