Pierogi is popular almost everywhere in the World. So, October 8th, is a special day on the U.S. Unofficial National Calendar. They are an age-old Eastern/Central European delicacy that serves as an appetizer, main course of a meal and even a dessert. Pierogi are basically dumplings that are first boiled and then fried with butter and onions.
The homeland of pierogi is certainly one of the most beautiful countries of the Europe, Poland, which is actually one of the national foods of that country. Time to break out the flour and potatoes and let’s cook up some dinner.
I found this article online and would like to share it with you…
NATIONAL PIEROGI DAY
“Today is the day that pierogi lovers across the nation have been waiting for, it is National Pierogi Day. This holiday is celebrated each year on October 8.
- Pierogi is the plural form (NOT pierogies) of the rarely used Polish word pierog.
- The word Pierogi can be found spelled a number of ways including perogi and pierogy.
However you choose to spell this delicious side dish, it is all the same. Pierogi are dumplings made up of unleavened dough that are first boiled then sometimes baked or fried in butter and optionally adding onion. Usually semicircular in shape, they are traditionally stuffed with a mashed potato filling, potato and cheese, potato and onion, cheese, cabbage, sauerkraut, ground meat, mushroom, spinach or fruit.
Pierogi are often served with melted butter, sour cream, fried bacon crumbles, sauteed mushrooms and onions and/or green onion. The dessert variety, those filled with a fruit filling, can be enjoyed topped with apple sauce, maple syrup, chocolate sauce and/or whipped cream.
There are other similar types of “dumpling like” dishes in other ethnic cuisines
It was the Eastern European immigrants that popularized pierogi in the United States. At first, pierogi were a family food among the immigrants and were also found in ethnic restaurants; Freshly cooked pierogi became a staple fundraisers by ethnic churches in the post-World War II era. By the 1960′s, pierogi could be found in the frozen food aisles of grocery stores in many parts of the United States.
While in other countries pierogi are eaten as a main dish, Americans typically consider them to be a side dish.
- At every Pittsburgh Pirates baseball game, there is a “pierogi race” where four runners, wearing pierogi costumes, race toward a finish line.
- Whiting, Indiana celebrates an annual Pierogi Fest each July.
HAPPY NATIONAL PIEROGI DAY !
NATIONAL PIEROGI DAY HISTORY
Within our research, we were unable to find the creator of National Pierogi Day, an “unofficial” national holiday.”
The above information can be found on:
Also see the history of pierogi here: https://slaviccooking.com/polish-pierogi-recipe/
Here is a recently posted recipe for pierogi (“pierogies” is an INCORRECT spelling) found here on Slavic Cooking:
- 1 lb potatoes (russet or eastern potatoes work well)
- 1 med white onion - diced small or coarsely chopped
- 2 TBS of cooking oil
- 1 TBS of butter
- 1 cup (or more) shredded or grated sharp cheddar cheese
- salt for cooking and flavor
- 2 Tbsp of oil
- 1 Lg finely chopped onion
- 1 14-16 oz Sauerkraut
- Salt and Pepper to flavor
- 2 cups all-purpose flour
- 2 large beaten room-temperature eggs
- 1/2 teaspoon salt
- 1/3 cup lukewarm milk
- 1 additional egg whipped with 1 Tbsp of water to use as an egg wash for sealing
- 1 additional med onion sliced for sauteing with cooked perogi
- Boil potatoes in salted water until firm but tender (don't over cook)
- Drain in colander and put in a large mixing bowl.
- Saute onions in the oil and butter and add to the potatoes along with some salt to "flavor".
- Mash potatoes (DO NOT WHIP) then stir in onions and cheddar cheese.
- Set aside to cool to room temp while you prepare the dough.
- In a colander, drain sauerkraut very well and press out as much liquid as possible.
- In a skillet on a medium-low heat, add onions and cook until tender (but not brown).
- Stir in sauerkraut, salt, and pepper and cook for an additional 6 to 10 minutes on medium-low heat.
- Stir frequently.
- Remove from heat and allow to cool completely before using.
- In a medium bowl, combine eggs, salt and milk,
- Add 1/2 the flour then add a little more at a time, kneading until dough is firm and well mixed.
- Place in a clean bowl and loosely cover with plastic wrap.
- Let rest for about 20 minutes to 1 hour (while the filling comes to room temperature)
- Work with half the dough at a time.
- Take 1/2 the dough and roll it out nice and thin using a well floured surface.
- You want to get it about 1/8th inch thick, little thinner is even better.
- I like to use a pastry cutter to cut 4 inch circles.
- Save the excess trimmings to re-roll.
- Paint each circle with the egg wash which was sett aside from before.
- Add a spoon of filling and fold it over in half and seal the edges.
- Pinch the edges nice and tight so the filling doesn't come out.
- (For quicker process to make many pierogi at a time, purchase a pierogi maker... see the attached ads from Amazon.com)
- Put them on a plastic wrapped plate or tray or on parchment paper as you make them.
- In a large pot, bring some salted water to a boil and place several pierogi.
- Boil for 3-4 minutes or until they float for a few seconds.
- Transfer them into a colander to drain
- Use a sauté pan and melt a couple tablespoons of butter and equal amount of oil to cover the bottom of the pan.
- Carefully add several pierogi - one at a time to the pan with the butter and oil.
- Cook on med to med-low heat until golden-brown on both sides.
- Then place on paper towels to drain before serving.
- (Pre-boiled pierogi freeze very well up to 6 months or longer for another meal. Just place them on a greased or lightly oiled cookie sheet and place in the freeze. When partially frozen place in a plastic zipper freezer bag and store in the freezer).
- You may need to add a little water or a little more flour based on the humidity that day. I like to add salt to the dough for flavor. The dough should not be crumbly, nor should it be sticky.
- The filling is just mashed hard-boiled potatoes - NO milk, NO butter. This is just cooked potatoes.
- I like to add lightly sauteed onions with shard cheddar cheese.
- You can put in any flavorings to your potato filling (bacon, chive, etc) and garnish, when serving, with sour cream and the additional sauteed onions or
- Fill with any variety of a "firm" filling such as a prune lekvar, sauerkraut, pot cheese, etc.