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Unleavened stuffed pasta of Central and Eastern European origin / From Wikipedia, the free encyclopedia
This page is about the boiled semicircular dumplings. For the East Slavic fried buns, see Pirozhki. For the pie, see Pirog.
Pierogi (/pɪˈroʊɡi/ pih-ROH-ghee)[lower-alpha 1] are filled dumplings made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. They are often then pan-fried before serving.
Quick Facts Alternative names, Type ...
![]() Pierogi ruskie topped with fried onion | |
Alternative names | Perogie, pirogi, pirohy, pyrohy, varenyky, vareniki, peroge |
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Type | Dumpling |
Course | Appetizer, main, dessert |
Region or state | Central Europe, Eastern Europe, Southeastern Europe |
Serving temperature | warm |
Main ingredients | Dough: flour, eggs, water Filling: various |
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Pierogi are most often associated with the cuisine of Central and Eastern European nations.[lower-alpha 2][1][2][3][4][5][6] Pierogi are also popular in modern-day American cuisine, where they are sometimes known under different local names.
Typical fillings include potato, farmer cheese, sauerkraut, ground meat, mushrooms, or fruits. Savory pierogi are often served with a topping of sour cream, fried onions, or both.[7]