Pierogi (boiled filled dumplings) were originally peasant fare native to Central and Eastern Europe; we find mention of pierogi in Polish documents as early as the 17th century. But these savory dumplings have overcome class boundaries and become popular among those in all walks of life. They're served at many festivals; and family gatherings just have to have pierogi to be complete. At the 2007 Pierogi Festival in Kraków, Poland, 30,000 pierogi were consumed daily. Homemade pierogi are also an important part of Christmas Eve celebrations in many homes, but aren't limited to the holidays; many enjoy them all year long.
Pierogi are very flexible and can be stuffed with a number of savory or sweet fillings, including potato and cheese (below); sauerkraut, cabbage, spiced meats, and even fruits and berries. Because pierogi freeze well, they make quick, satisfying last-minute meals. There are as many versions of pierogi as there are cooks who love them, and our take on this traditional treat mirrors many American pierogi recipes.