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Simple to cook in 3 steps. Boil, Fry & Enjoy.

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There are noticeable distinctions in the taste, consistency, malleability, and visual presentation between the two types of dough.

The dough used for pierogi has a similar appearance to tightly kneaded pizza dough - white and elastic. On the other hand, pasta dough is typically firmer and has a more yellow hue.

Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. The widely-used English name pierogi was derived from Polish.

Traditionally considered peasant food, pierogi eventually gained popularity and spread throughout all social classes including nobles. Some 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. Different shapes and fillings were made for holidays such as Christmas and Easter. Important events like weddings had their own special type of pierogi kurniki – filled with chicken. Also, pierogi were made especially for mournings or wakes, and some for caroling season in January.

Pierogi facts

Perogies are classic comfort food. 

These pockets of dough are often stuffed with mashed potatoes, fried onions, sauerkraut, bacon, mushrooms, spinach, and cheese.

Cheese and potato perogies are usually topped with crisp and smoky bacon and sweet caramelized onions.

Sour cream and onions: are another traditional pierogi topping, But you can quickly enhance the flavour even further by adding some earthy mushrooms!

Kielbasa: This Polish smoked sausage is ridiculously plump and juicy, and it tastes fantastic with pierogi

Carrots, parsnips & Brussel Sprouts: This trio of vegetables tastes oh so good together. 

Cucumbers Salad: Cucumbers are cool and crisp, and they give a beautiful contrast to the richness and tenderness of perogies.