The Polish dumpling often filled with potato and cheese is called pierogi. These filled dumplings are made by wrapping unleavened dough around a savory or sweet filling, then boiling them and sometimes frying them in butter.
One of the best-known varieties is pierogi ruskie, traditionally filled with potatoes, twaróg farmer cheese, and onion. Despite the name, “Ruthenian” refers to historical eastern European territories rather than modern Russia. Other fillings include sauerkraut and mushrooms, meat, spinach, buckwheat, or fruit.
Pierogi began as food associated with ordinary Polish households but became important across every social class. They are especially prominent during Christmas Eve meals and other holidays. Polish cooks also prepare regional varieties with distinct fillings, shapes, and cooking methods.
The word pierogi is plural; the singular is pieróg. In North America, “pierogies” is common, but “pierogi” remains the standard Polish form. Similar dumplings exist across eastern Europe, yet pierogi is the canonical Polish answer.