Dish · polish
Pierogi
Pierogi are dumplings of unleavened dough folded around a filling, most often mashed potato and farmer's cheese with onion, boiled and then frequently pan-fried in butter afterward.
Where it comes from
They spread through Polish and neighboring kitchens as a way to combine potato, a cheap, plentiful crop, with dairy and a bit of dough into a filling meal that used little meat.
What cooks argue about
The disagreement is whether to pan-fry the boiled pierogi in butter afterward: it adds a crisp edge but risks drying the dough, while serving them straight from the water keeps them softer.
Versions
Nobody has published a pierogi here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
onion
egg