Pierogies

Popular throughout Eastern Europe, pierogies are in the dumpling family. Round balls of dough are flattened before being stuffed, and they are most commonly folded into a half-moon shape to form each piece, though other shapes like triangles and full round circles do pop up. The dough is flour based, and stuffings range from the savory (potato, sauerkraut, ground meat) to sweet versions (fruit, farmer’s cheese).

Popular in Poland, savory pierogies are typically served under a veil of caramelized onions and crispy bacon chunks. Sour cream is provided for dipping. The pierogies can come either fried or baked, though both types are boiled before their second round of cooking. As the name implies, pierogies are always served in multiples; that is, you will never see a single pierogi serving on a menu, and if you eat them in households they will most likely be served family style.