Vegan Pierogi Recipe That Taste EXACTLY Like The Original! (2024)

FAQs

What is the original pierogi? ›

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.

Varenyky is the more commonly used term in Ukraine, often eaten with sweet fillings, while pierogi are the national dish of Poland. Different to pelmeni as they are usually vegetarian, varenyky and pierogi can be served fried in butter, usually as an appetiser or a dessert.

Let's start with the most obvious and traditional pierogi of all – pierogi Ruskie. Try not to be fooled by its name – this is Polish pierogi, of course, not Russian. So why the “Ruskie” part of the name?

In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning. Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!

This recipe is a simple combination of flour, eggs, water, and salt.

The name differs depending on the region, with states further east such as Russia preferring the term vareniki, while those further west, such as Poland and Slovakia, use the term pierogi. Unlike pelmeni, they are usually stuffed with a vegetarian filling of potato, cabbage, cheese, or mushrooms.

Pelmeni, Vereniki, and Pierogi are all types of dumplings that are found in either Russia (pelmeni and vareniki), or Central and Eastern Europe (pierogi).

pierogi, one or more dumplings of Polish origin, made of unleavened dough filled with meat, vegetables, or fruit and boiled or fried or both. In Polish pierogi is the plural form of pieróg (“dumpling”), but in English the word pierogi is usually treated as either singular or plural.

Pierogi are an important part of Polish culture and cuisine today. They are served in a variety of forms and tastes (ranging from sweet to salty to spicy) and are considered to be the national dish.

Amish Perogies - traditional real cheese & potato. dumplings served with house-made sweet chili sour. cream.

What do Polish people eat with pierogies? ›

Traditionally pierogi are served with simple toppings: fried onions, lardons, melted butter, sour cream or pork rinds. These toppings may also be upgraded or replaced with more complicated sauces, as well as fresh herbs like parsley, chives, dill, mint, thyme, rosemary, tarragon or basil.

Looking back to the beginning, the word pierogi originated in Europe and it is the plural form of the word “pierog”. “Pierogi” is the more common spelling. But at Mrs. T's we spell it with a Y, as in Pierogy.

However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious. But, if you're a stickler for tradition, bring a pot of salted water to a boil, drop the pierogies in and wait for them to float. It takes around 3 minutes.

Boiling Pierogi is the most popular method of cooking Pierogi because it adds no additional calories to your meal. It also offers a soft, delicate texture which is the more traditional way of eating Polish pierogi.

Boiling pierogies gives them a soft and tender texture without adding any extra calories, as does heating pierogies in the microwave. Bring 2 quarts of water to a boil, then place about 12 pierogies in the boiling water for 5 to 7 minutes. Once they float, they're done.

History lesson:

The origins of the pierogi are often disputed. Some believe the pierogi came from China and through Italy via Marco Polo's expeditions. Another popular origin story involves Saint Hyacinth, who is often considered the patron saint of pierogi.

Pyrohy or Varenyky – Did you know? In Ukraine, pyrohy are best known under the name of Varenyky. The word 'varenyky' comes from the Ukrainian word 'varyty´ or 'to boil' because this product is cooked in boiling water. This comfort food is spelled many different ways: pyrohy, pyrogy, pyrogie, pierogi, perogi and others.