Vegan Pierogi Recipe That Taste EXACTLY Like The Original! (2024)

FAQs

What is the original pierogi? ›

Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. However, the dish itself dates back to at least 1682, when Poland's first cookbook, Compendium ferculorum, albo Zebranie potraw, was published. The widely used English name pierogi was derived from Polish.

Varenyky is the more commonly used term in Ukraine, often eaten with sweet fillings, while pierogi are the national dish of Poland. Different to pelmeni as they are usually vegetarian, varenyky and pierogi can be served fried in butter, usually as an appetiser or a dessert.

Let's start with the most obvious and traditional pierogi of all – pierogi Ruskie. Try not to be fooled by its name – this is Polish pierogi, of course, not Russian. So why the “Ruskie” part of the name?

In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning. Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!

This recipe is a simple combination of flour, eggs, water, and salt.

Also called perogi or perogy, Polish pierogi (pronounced pih-ROH-ghee) or homemade pierogies are small half-moon dumplings. They're also chock-full of fabulous fillings. Interestingly, the word pierogi is actually plural. But the singular form pieróg is hardly ever used.

Wareneki, Varenyky or Perogies. It really doesn't matter what you call them, they are wonderful. I grew up with cottage cheese filled Wareneki, along with a sour cream and butter gravy.

"pierogies", or "pierogis") comes from Polish pierogi. [pʲɛˈrɔgʲi], which is the plural form of pieróg [ˈpʲɛruk], a. generic term for filled dumplings.

Pierogi ruskie, which are stuffed with a mixture of potatoes and quark cheese, are one of the most popular varieties of pierogi nowadays. The name, which is commonly translated as 'Russian dumplings', misleads foreigners and Poles alike. The dish doesn't have any Russian origins at all.

Amish Perogies - traditional real cheese & potato. dumplings served with house-made sweet chili sour. cream.

What is the Chinese version of pierogi? ›

Jiaozi refers to dumplings in Chinese, which can be boiled, steamed, or pan-fried. Traditionally in a crescent moon shape and mostly savory and filled with minced meat and vegetables. Potstickers, cleverly referring to the dumpling getting stuck in the wok, are a popular variation of fried dumplings on takeout menus.

#1 Bacon + onions + sour cream + melted butter

When I want to serve something with pierogi, this is what I'm usually preparing. Like mentioned above, in Poland most usually fried pork fatback is being used (called 'skwarki') but smoked thick-sliced (or cubed) bacon is also used.

However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious. But, if you're a stickler for tradition, bring a pot of salted water to a boil, drop the pierogies in and wait for them to float. It takes around 3 minutes.

Boiling pierogies gives them a soft and tender texture without adding any extra calories, as does heating pierogies in the microwave. Bring 2 quarts of water to a boil, then place about 12 pierogies in the boiling water for 5 to 7 minutes. Once they float, they're done.

pierogi, one or more dumplings of Polish origin, made of unleavened dough filled with meat, vegetables, or fruit and boiled or fried or both. In Polish pierogi is the plural form of pieróg (“dumpling”), but in English the word pierogi is usually treated as either singular or plural.

The origins of pierogi are murky – some say Marco Polo brought the idea over from China – but the dish dates back to at least 1682. That's when Poland's first cookbook, Compendium Ferculorum, albo Zebranie potraw, was published, featuring a recipe for pierogi stuffed with veal kidneys.

Pyrohy or Varenyky – Did you know? In Ukraine, pyrohy are best known under the name of Varenyky. The word 'varenyky' comes from the Ukrainian word 'varyty´ or 'to boil' because this product is cooked in boiling water. This comfort food is spelled many different ways: pyrohy, pyrogy, pyrogie, pierogi, perogi and others.

A Culinary Link to Pittsburgh's Immigrant Past

These filled dumplings are considered the national dish of Poland and are popular in other Slavic countries like Ukraine, Slovakia, Lithuania, and Russia. Pittsburgh was introduced to the pierogi by the immigrants who came to the area.