From Wiki! :) I love them too...

Pierogi (also perogi, perogy, pirohi, piroghi, pirogi, pirogen, piroshke or pyrohy), from the Proto-Slavic "pir" (festivity) is the name most commonly used in English speaking areas to refer to a variety of Slavic semicircular (or, in some cuisines, square) stuffed dumplings of unleavened dough and varying ingredients. Their specific origins are unknown; though they have strong ties to Slavic culture, similar foods occur in many cultures across Europe and Asia.

In some languages, they are known by words derived from the root of the word "to boil". These include the Belarusan vareniki (варэнiкi), Latvian vareņiki (borrowed from Russian), Russian vareniki (варе́ник[и]), Ukrainian varenyky (варе́ник[и]) (literally "boiled thing," from the adjective form varenyy). In these languages, words derived from "pir", such as the Russian pirogi (пироги) refer to a different type of food.

Karelian pasties (karjalanpiirakat /karjalanpiirakka in the South Karelian dialect of Finnish and karjalanpiiraat/karjalanpiiras in the North Karelian dialect) are a very different Karelian variant widely eaten in Finland too.

You'd think I'd know being on pirogi patrol and all...

According to my family, they're a pastry, filled with potato and something else (onion, cheese, bacon), and we usually sautee ours, but yes, they're traditionally boiled. I can probably get the recipe later tonight from my mom but they are TIME CONSUMING!! It is usually an all day project. And the Pirogies come from our Polish side.
(I honestly have no clue how it's spelled so I'm just letting the spell check have at it. LOL, I think we always spell it pierogie though. That red line just drives me crazy)

They're crack is what they are. Do you have any concept of how many of these things I just consumed? I could have fed a family of four! I just murdered the entire extended family of Mr. Potato Head. Thanks for the info though... Damn. I need to go jogging or something.

~*Spooooom*~

Mmmmmmmmmmm

my traditional birthday dinner was always Grandma's homemade pirogi with caramelized onions and butter, sour cream and real bacon bits. Add to that yummy goodness Kilbasa sausage or local farmers sausage and German style Cabbage Rolls.

Aaah, heart attack on a plate.

Anywhere you have a large number of Ukranians, Low Germans, and Polish types, you will find these tiny tasty pockets of eeevil goodness.

ooo... I'm excited now... I'm getting fed pierogies for dinner tonight and I've never had them...

I was raised by my Belarussian grammy---She makes the BEST potato periogie.....mmmm with sour cream!!!!

Wow, what a lot of spellings for perogie! Life without perogies? What a sad state! I don't even come by them ethnically (though my one aunt is a born-again Ukrainian...)

I've never heard of sweet perogies before. With berries and cream, eh?...

NOM!

love pierogi (I've seen the piroghi spelling before too). we have a good friend who is polish and this is a thanksgiving/christmas staple in that household. because my mom's family is german we always had knödel (the Bavarian spelling) - a dumpling but not stuffed. about five years ago we learned how to make our own chinese dumplings/potstickers and that has become one of our favorite christmas/new years activities (we end up with hundreds).

Go to New York City, find my grandma, and eat her homemade perogies. Then bring me some, too. They are perfect. She taught me how to make them, but I can't do it quite like she does (yet).

If ya can't find her, go to Avenue A on the Lower East Side, try to avoid the hipsters, and hit up Odessa. They are open 24 hours and heir perogies aren't bad at all.

Yum.

Because I know my Spoon will use this for good and not evil . . . these are almost as good as my Grandma used to make. My variation is to add sauteed onions and bacon bits right into either of the fillings. Enjoy!


*** Pyrohy ***
2.5 c flour
1/2 tsp salt
1 egg, beaten
2 tbsp vegetable oil
3/4 cup warm water
1/4 cup butter OR bacon fat
1/2 cup chopped onion

- In a mixing bowl, combine flour and salt
- Combine egg, oil, and water. Add to flour. Mix well. Knead on a lightly floured surface until dough is smooth.
- Cover dough and let "rest" for 20 minutes in a warm place.
- Roll out dough 1/4 inch thick on a lightly floured surface. Cut into circles using the floured rim of a drinking glass. (I use a highball glass myself.)
- Place a generous teaspoon of filling (see below) in th center of each circle. Pinch edges together with floured fingers to seal well. (Same as with pie crusts, i find it works better if i moisten the edge lightly before pressing together)
- Drop Pyrohy into boiling salted water, about a dozen at a time. Boil until they float for about a minute. Remove from water with slotted spoon.
- Toss cooked pyrohy with butter or bacon fat in which 1/2 cup of chopped onion has been fried
- Serve with sour cream and fried bacon bits.


*** Cheddar/Potato Filling ***
1/2 cup chopped onions
2 tbsp butter
2 cups mashed potatoes
1 cup grated cheddar cheese
1/2 tsp salt
1/4 tsp pepper

- Saute onions in butter until transparent. Combine with remaining ingredients. Mix well. Chill.


*** Cottage Cheese Filling ***
1/2 cup chopped onions
2 tbsp butter
2 cups dry cottage cheese
1 egg
1/2 tsp salt
1/4 tsp pepper

- Saute onions in butter until transparent. Combine with remaining ingredients. Mix well. Chill.