Pierogi or 'Polish ravioli' recipe (2024)

FAQs

Is pierogi dough the same as ravioli dough? ›

What is the difference between pierogi and ravioli: Ravioli are Italian dumplings, that are wrapped in pasta dough (this dough must contain eggs and is more rich and tough). Italian fillings also differ from traditional pierogi fillings.

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.

These stuffed dumplings are common throughout Central and Eastern Europe. Varenyky is the more commonly used term in Ukraine, often eaten with sweet fillings, while pierogi are the national dish of Poland.

And that's precisely what pierogi are: delicious boiled pastry parcels filled to the brim with all sorts of yummy things: cheese and potato, sauerkraut and mushrooms, meat, spinach, lentils, sweetened farmer's cheese or berries.

Any 3- to 4-inch round ready-to-cook dough will work; wonton wrappers are a good option, but frozen (and thawed) empanada wrappers, which I've found at Kroger, are even better.

Monika starts with boiling water and a specialty flour called Maka Puszysta, a very fine flour made just for pierogi dough. If you don't have a Polish grocery nearby, Monika suggests using extra fine flour (like Italian "00" flour used for pasta-making) as a substitute, as long as there are no additives.

T's Pierogies, the "Pierogy Pocket of America," is an area including New York, New Jersey, Pennsylvania, Ohio, Indiana, Chicago, Detroit, parts of the northern Midwest and southern New England which accounts for 68% of annual U.S. pierogi consumption.

Polish pierogi are often filled with fresh quark, boiled and minced potatoes, and fried onions. This type is known in Polish as pierogi ruskie ("Ruthenian pierogi").

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.

Under the influence of the letter i, the consonants p- and -g- have a slightly 'iotised' quality that is difficult to convey to English-speakers unless you speak a Slavic language yourself - hence the slightly more accurate rendering of the pronunciation as P(y)EE-eh-ROH-g(y)ee.

Are perogies better boiled or pan fried? ›

Whether you cook your pierogies by traditional boil and sauté, or an unconventional but equally delicious flame-cooked grill—you'll bring smiles to the table with Mrs. T's Pierogies. If you have the time, boil the frozen pierogies first, to get the pasta perfect for sautéing.

Ruskie pierogi are probably the most popular kind of pierogi in North America and Poland. The other popular pierogi in Poland are filled with ground meat, mushrooms and cabbage, or for dessert an assortment of fruits (berries, with strawberries or blueberries the most common).

Bigos stew is the national dish of Poland. It can be made with any kind of meat from pork to rabbit or venison, but should always have spicy Polish sausage.

Pierogi. Pierogi are filled dumplings containing either meat, vegetables, cheese, fruit or chocolate. Pierogi is undoubtedly Poland's most famous and simple comfort food. But after tasting one of these delicious filled dumplings, you're likely to find yourself craving more.

Traditionally all the pierogis are served with sour cream, and for the savoury ones finely chopped bacon, onions and parsley are also added. Sour cream is a common table condiment at the Polish dinner table; it's poured over literally everything!

Dumpling dough is softer due to the lack of eggs which act as a binder. Think of eggs as a structural support beam, allowing you to put the dough through more. It gives the ravioli more “bite” or “bounce” versus a dumpling.

What they taste like: Pierogis are heartier and heftier than Asian dumplings like gyoza and Chinese potstickers. The dumpling wrapper is thicker and the filling is often rich. The dumpling itself is also bigger and heavier, and often topped with a sauce of melted butter.

This recipe is a simple combination of flour, eggs, water, and salt. You might need to add a little more water or a little more flour based on the humidity of the day, the weight of the flour, and other factors. The dough should not be so dry it is crumbly or so wet it is sticky.

Combine flour and salt in a large bowl, making a well in the middle. In a small bowl, beat together the eggs, egg yolks and olive oil, then pour into the well in the flour. Mix with the fork until the flour begins to clump together. When the mixture becomes too hard to stir with a fork, use your hands.