Pierogi are filled dumplings of Polish cuisine, made by wrapping an unleavened dough of flour and eggs, sometimes enriched with sour cream, around a filling and boiling until the dumplings float. Savory fillings include potato mixed with twarog cheese, sauerkraut, ground meat or mushrooms, while sweet versions use fruit such as strawberries or blueberries or sweetened cheese, and cooked pierogi are commonly garnished with sour cream, fried onion or both, or pan fried in butter after boiling. Dumplings are thought to have originated in China and spread through Europe during or after the Middle Ages, reaching Poland by at least 1682, when the recipe appeared in the country's first printed cookbook. Savory pierogi are typically served with toppings such as bacon and onion, while dessert versions receive apple sauce or jam.
Facts
Disputed
Origin Period, From (Year)Sourced to the subject's own accountMarks one competing theory (13th century, via Saint Hyacinth of Poland from Kievan Rus); a rival theory instead credits a Turkic route through Ukraine. Because the exact origin is stated as unknown and unverifiable, this date is the earliest of the competing theories, not a settled fact. Origin RegionSourced to the subject's own account Origin Period, To (Year)Sourced to the subject's own accountMarks 1682, when Poland's first cookbook, Compendium ferculorum, albo Zebranie potraw, was published, carrying the recipe. Connections
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Sources
1. Pierogi (Wikipedia)
WikipediaIntroduction
Dumplings under the name pierogi are a traditional Polish dish, holding considerable culinary significance in Poland.
Origins, Saint Hyacinth theory
Other sources theorize that in the 13th century, pierogi were brought by Saint Hyacinth of Poland from the Far East (Asia) via what was then the Kievan Rus
Introduction, first cookbook
The recipe itself dates back to at least 1682, when Poland's first cookbook, Compendium ferculorum, albo Zebranie potraw, was published.
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