Pierogi

Pierogi
	Pierogi with butter
Alternative names	Perogie, pyrohy
Type	Dumplings
Course	Appetizer, main, dessert
Place of origin	Poland
Associated cuisine	Poland, Central Europe, Canada, and United States (as pierogi);
Main ingredients	Dough: flour, eggs; Filling: various;
Variations	Savory: pierogi ruskie from Poland (twaróg with potato and onion), pierogi z mięsem (meat pierogi), pierogi z kapustą i grzybami and bryndzové pirohy; Sweet: with sweet quark cheese or fruits (usually strawberries or blueberries), often accompanied by cream, pastry sauces or sweet breadcrumbs mixed in butter;
Similar dishes	Uszka, maultasche, pelmeni, kreplach, manti, jiaozi
	Cookbook: Pierogi; Media: Pierogi;

Pierogi (/pɪˈroʊɡi/ pirr-OH-ghee; Polish: [pjɛˈrɔɡʲi] ^ⓘ, sg. pieróg [ˈpjɛruk] ^ⓘ) are filled dumplings made by wrapping unleavened dough around a filling and cooking in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato and twaróg cheese, sauerkraut, ground meat, mushrooms, fruits, or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both.

Dumplings under the name pierogi are a traditional Polish dish, holding considerable culinary significance in Poland. The recipe itself dates back to at least 1682, when Poland's first cookbook, Compendium ferculorum, albo Zebranie potraw, was published. Pierogi are also popular in modern-day Canadian and American cuisines.