Pierogi nyc

This article is about the boiled dumplings. For the fried buns, see Pirozhki. For Eastern Pierogi nyc pies, see Pirog. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe.

Slavic origins, antedating the modern nation states and their standardized languages. In most of these languages the word means “pie”. Among Ukrainians and the Ukrainian diaspora, they are known as varenyky. The same term is used in the Mennonite community, sometimes spelled varenikie or wareniki. Bryndzové pirohy is the Slovak term for dumplings filled with sheep milk cheese. Colțunași is the Romanian term for filled dumplings.

While the origin of the pierogi is often under debate, the exact origin of the dish is unknown and unverifiable. Dumplings most likely originated in China and became widespread in Europe during the Middle Ages or later periods. The dough, which is made by mixing flour and warm water, sometimes with an egg, is rolled flat and then cut into squares with a knife or circles using a cup or drinking glass. The dough can be made with some mashed potato, creating a smoother texture. The filling is placed in the middle and the dough folded over to form a half circle or rectangle or triangle if the dough is cut squarely.