Sour cherry vareniki
This article is about the boiled sour cherry vareniki. For the fried buns, see Pirozhki. For Eastern European 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. The seams are pressed together to seal the pierogi so that the filling will remain inside when it is cooked. The pierogi are simmered until they float, drained, and then sometimes fried or baked in butter before serving or fried as leftovers. Pierogi festival in Kraków, Poland, that occurs on the Day of St.
Traditionally considered peasant food, pierogi eventually gained popularity and spread throughout all social classes, including the nobility. Cookbooks from the 17th century describe how during that era, the pierogi were considered a staple of the Polish diet, and each holiday had its own special kind of pierogi created. They are also served during public events, markets or festivals in a variety of forms and tastes, ranging from sweet to salty and spicy. At the 2007 Pierogi Festival in Kraków, 30,000 pierogi were consumed daily. Polish pierogi are often filled with fresh quark, boiled and minced potatoes, and fried onions. Sweet pierogi are usually served with sour cream mixed with sugar, and savory pierogi with bacon fat and bacon bits. Poles traditionally serve two types of pierogi for Christmas Eve supper.
Eastern European filled dumplings and buns, including pierogi, pirozhki and pirogs. Certain types of piroggen, both boiled and baked, were common fare for Germans living in Eastern Europe and the Baltic are still prepared by their descendants living there and in Germany. Tirol and northern Italy’s German-speaking region of South Tyrol, and are occasionally found in Bavaria. In Hungarian cuisine, the derelye is similar to pierogi, consisting of pasta pockets filled with jam, cottage cheese, or sometimes meat.
The word is a cognate with Slavic kalduny, a type of dumplings. In both Bukovina and Transylvania, the name piroști is used in Romanian families of German or Slavic origin and the filling can also be a whole, fresh, seedless plum. They can be topped with fried onions and bacon, or butter, and served with sour cream. In modern Russian, Pirozhki always mean a baked, in oven, or sometimes in a frying pan, usually under the lid, dough with filling.
