"are disputed. Some legends say that pierogi came from China through Italy from Marco Polo's expeditions. Others contend that pierogi were brought to Poland by Saint Hyacinth of Poland, who brought them back from Kiev (the center of Kievan Rus', nowadays the capital of Ukraine). On July 13, 1238, Saint Hyacinth visited Kościelec, and on his visit, a storm destroyed all crops; Hyacinth told everyone to pray and by the next day, crops rose back up. As a sign of gratitude, people made pierogi from those crops for Saint Hyacinth. Another legend states that Saint Hyacinth fed the people with"
"Pierogi Pierogi ( ) are filled dumplings of Central European origin. Made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. Pierogi which consist of noodle dough and have to be cooked in boiling water are associated with the Central and Eastern European kitchens where they are considered national dishes. Their variant ""varenyky"" are popular in Ukrainian and Russian cuisine. Pierogi are popular in West Slavic (Polish, Slovak, and Czech), Hungarian, East Slavic (Belarusian and western Ukrainian), some Baltic (Latvian and Lithuanian) and other Central and Eastern European cuisines, where they are known under"
"been consumed in these regions long before any of the present political nations existed. Today, it is a large part of many Central European and Eastern European cultures. Pierogi may be stuffed (singularly or in combinations) with mashed potatoes, fried onions, quark (sometimes called farmer cheese), cabbage, sauerkraut, meat, mushrooms, spinach, cheese, or other ingredients depending on the cook's preferences. Dessert versions of the dumpling can be stuffed with sweetened quark or with a fresh fruit filling such as cherry, strawberry, raspberry, blueberry, apple or plum; stoned prunes are sometimes used, as well as jam. For more flavor, sour cream"
"are a dish popular in north-eastern and Alpine regions of Slovenia. Made with buckwheat rather than wheat flour and filled with a mixture of cottage cheese (""skuta""), millet, and fried onions, they are traditionally topped with pork fat crisps, fried bacon or fried onion, but today often with butter breadcrumbs. Along with žganci and štruklji, they form a trio of buckwheat based dishes typical of Slovenian cuisine. Pierogi are not to be confused with the Russian baked good Pirozhki. Furthermore, the Ukranian varenyky are widespread in the western and in the asian regions of Russia. Mostly they are filled in"
"their local names. Typical fillings include potato, sauerkraut, ground meat, cheese and fruits. The dumplings may be served with a topping, such as melted butter, sour cream or fried onion, or a combination of those ingredients. The English word ""pierogi"" (plural: ""pierogi"", ""pierogies"", or ""pierogis"") comes from Polish ' , which is the plural form of ' , a generic term for filled dumplings. It derives from Old East Slavic (') and further from Proto-Slavic *pirъ, ""feast"". While dumplings as such are found throughout Eurasia, the specific name ""pierogi"", with its Proto-Slavic root and its cognates in the West and"
"the area. The original recipe consistsof only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and cumin. Modern recipes use herbs like parsley and coriander. In Muslim-majority areas the use of beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat. Pierogi of Poland, varenyky of Ukraine, pelmeni of Russia and Belarus are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are usually boiled or steamed. Pierogi are often fried after boiling. ""Little ears"", variously called ""uszka"" in Poland, ""ushki"" (ушки) in Russia, ""vushka"" (вушка) in Ukraine,"
"East Slavic languages, including Russian (', ""pie"") and ("""", ""baked pastries""), shows the name's common Slavic origins, antedating the modern nation states and their standardized languages. In most of these languages the word means ""pie"". ""Varenyky"" comes from Ukrainian ('), the plural form of ('), which derives from Ukrainian ("""") ""boiling liquid"", indicating boiling as the primary cooking method for this kind of dumpling. ""Bryndzové pirohy"" is the Slovakian term for dumplings filled with sheep milk cheese. ""Colțunași"" is Romanian term for filled dumplings. It is derived from Greek , itself a borrowing from Italian . The origins of pierogi"
"pierogi during a famine caused by an invasion by the Tatars in 1241. Yet another legend that holds that pierogi were brought by the Tatars to the West from the former Russian Empire, it has been said that in the 13th century, pierogi had first arrived on Polish territories. None of these legends is supported by the etymological origin of the root ""pirŭ-"" from the proto-Slavic for ""feast"". While the origin of the pierogi is often under debate, the exact origin of the dish is unknown and unverifiable. It likely originated somewhere in Central Europe or Eastern Europe, and has"
"with plenty of sour cream. An important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell—in pelmeni this is as thin as possible, and the proportion of filling to dough is usually higher. Pelmeni are never served with a sweet filling, which distinguishes them from varenyky and pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of ""vareniki"" and ""pierogi"" are typically precooked. The word ""pelmeni"" is derived from ""pel'n'an""' (пельнянь) – literally ""ear bread"" in the native Finno-Ugric Komi, Udmurt, and Mansi languages. It is unclear when pelmeni entered"
"topped with sour cream smântână, traditionally called ""colțunași cu smântână"". The common term ""Pirogge"" (pl. ""Piroggen"") describes all kinds of Eastern European filled dumplings and buns, including pierogi, pirozhki, pirogs and pīrādziņi. Certain types of piroggen, both boiled and baked, were common fare for Germans living in Eastern Europe and are still prepared by their descendants living there and in Germany. In particular, baked pīrādziņi are known as ""Kurländer Speckkuchen"" (""Courland bacon/speck pies"") in the cuisine of Baltic Germans. Dishes closely resembling pierogi are common in southern German-speaking regions. In particular, ""Schlutzkrapfen"" are common in Tirol and in northern Italy's"
"erected a roadside tribute to this culinary creation: a 25-foot (7.6 m) fibreglass perogy (preferred local spelling), complete with fork. The United States enjoys the most developed pierogi market because of its having the largest Central and Eastern European immigrant population in North America (Canada being second). Unlike other countries with newer populations of European settlers, the modern pierogi is found in a wide selection of flavors throughout grocery stores in the United States. Many of these grocery-brand pierogi contain non-traditional ingredients to appeal to American tastes, including spinach, jalapeño and chicken. Pierogi enjoyed a brief popularity as a sports"
"Pierogi Fest The Pierogi Fest is an annual festival in Whiting, Indiana, United States, organized by the Whiting–Robertsdale Chamber of Commerce (WRCoC). It gets its name from the pierogi, a Polish dumpling. It draws more than 250,000 visitors each year. The festival takes place on the last weekend of July, on 119th Street in downtown Whiting. The street is only open to foot traffic during the festival. There are food booths set up along the streets serving pierogi, kielbasa and sauerkraut. There are also live music performances, and carnival rides. Other events include a Polka Parade, Pierogi Toss and eating"
"and Eastern European cuisines (Czech Republic, Hungary, Poland, Romania, Serbia, Slovakia, and Ukraine). These are small lumps cut from a thick flour and egg batter and dropped into boiling water, similar to the German Spätzle, Knöpfle, or Knödel. In Romania, the dumplings are with plums inside and are called galusca cu prune, while in Hungary, they are called ""nokedli"" and in Austria “Zwetschgenknödel”. Sweet varieties called ""gombóc"" are made with flour and potato dough, which is wrapped around whole plums or apricots, and then boiled and rolled in hot buttered bread crumbs. Shlishkes or ""Krumplinudli"" are small boiled potato dumplings"
"with large Polish, Ukrainian, or Ruthene populations, such as Pittsburgh, Buffalo, Chicago, Omaha, Massachusetts, Milwaukee, Minneapolis, Detroit, Cleveland, Philadelphia, and New Jersey in the United States, and the provinces of Manitoba, British Columbia, Alberta, Saskatchewan, and Ontario in Canada. Pierogi at first were a family food among immigrants as well as being served in ethnic restaurants. In the post-World War II era, freshly cooked pierogi became a staple of fundraisers by ethnic churches. By the 1960s, pierogi were a common supermarket item in the frozen food aisles in many parts of the United States and Canada. Pierogi have maintained their"
"only be found on one day of the year, a holiday called ""Bolludagur"", i.e. doughnut day. Italian doughnuts include ciambelle, krapfen, zippuli and zeppole from Calabria, maritozzi and bomboloni from Tuscany, and frittelle from Veneto. In Lithuania, a kind of doughnut called ""spurgos"" is widely known. Some spurgos are similar to Polish pączki, but some specific recipes, such as cottage cheese doughnuts (""varškės spurgos""), were invented independently. In the Netherlands, ""oliebollen"", referred to in cookbooks as ""Dutch doughnuts"", are a type of fritter, with or without raisins or currants, and usually sprinkled with powdered sugar. Variations of the recipe contain"
"German-speaking region of South Tyrol, and are occasionally found in Bavaria. Fillings may include meat or potatoes, but the most widespread filling is a combination of spinach and quark (""Topfen"") or ricotta. Another similar Austrian dish, known as ""Kärntner Nudel"" (Carinthian noodles), is made with a wide range of fillings, from meat, mushrooms, potato or quark to apples, pears or mint. These regional specialties differ significantly from the most common German filled dumplings known as ""Maultaschen"". Pierogi are widespread in Canada and the United States, having been popularized by Central and Eastern European immigrants. They are particularly common in areas"
"place in grocery stores to this day. While pierogi are often eaten as a main dish in Canada and European countries, Americans often consider them a side dish, frequently served with meat. Numerous towns with Central and Eastern-European heritage celebrate the pierogi. The city of Whiting, Indiana, celebrates the food at its Pierogi Fest every July. Pierogis are also commonly associated with Pittsburgh, Pennsylvania especially, where there is a ""pierogi race"" at every home Pittsburgh Pirates baseball game. In the race, six runners wearing pierogi costumes race toward a finish line. In 1993, the village of Glendon in Alberta, Canada,"
"Bāomiàn ""包面""). Another theory suggests that pelmeni were carried by the Mongols to Siberia and the Urals, from where they gradually spread as far as Eastern Europe. Pelmeni are particularly good means of quickly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during the long winter months. However, pelmeni were much influenced by the Siberian way of cooking. Pelmeni belong to the family of dumplings, and are related to Ukrainian ""varenyky"" and Polish ""pierogi"". In the United States and Canada, the term ""pierogi"" or ""perogies"" is often used to describe all kinds of Eastern European"
"by Taras Shevchenko and Nikolay Gogol) eating varenyky from an earthenware pot, with a huge crescent-shaped varenyk behind him. A monument to halushky was inaugurated in Poltava, Ukraine in 2006. In 1991, a giant perogy on a fork was erected in the village of Glendon in Alberta, Canada. The statue is 7.6 m (24.9 ft) tall. In January 2010, a pierogi statue was proposed to be erected in Minneapolis, Minnesota. Pierogi Pierogi ( ) are filled dumplings of Central European origin. Made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. Pierogi which consist"
"to hold its own. Pierogi Fest The Pierogi Fest is an annual festival in Whiting, Indiana, United States, organized by the Whiting–Robertsdale Chamber of Commerce (WRCoC). It gets its name from the pierogi, a Polish dumpling. It draws more than 250,000 visitors each year. The festival takes place on the last weekend of July, on 119th Street in downtown Whiting. The street is only open to foot traffic during the festival. There are food booths set up along the streets serving pierogi, kielbasa and sauerkraut. There are also live music performances, and carnival rides. Other events include a Polka Parade,"
"chips or salad. In Australia, it may also contain a variety of toppings, including sliced ham or fried eggplant (aubergine) slices. In Argentina and in other neighboring South American countries, veal or chicken parmigiana is topped with ham and served with french fries. It is known as milanesa a la napolitana. If the dish is topped with a fried egg, then it is known as a ""súper milanesa"" or ""suprema napolitana"". The origin of the dish was the Napoli restaurant in Buenos Aires during the 1940s. (See also .) A similar dish, the parmo, which uses either pork or chicken,"
"Gnudi Gnudi () are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina. The result is often a lighter, ""pillowy"" dish, unlike the often denser, chewier gnocchi. ""Gnudi"" is an English-adopted Tuscan word for the Italian term ""nudi"" (naked), the idea being that these ""pillowy"" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are ""nude ravioli"", consisting of just the tasty filling without the pasta shell. By tradition, in Tuscany, these dumplings are served with burnt butter and sage sauce, sprinkled with Parmigiano or Pecorino Toscano cheese. In Italy, outside of"
"with dip of some sort, such as cheese. Another recipe for breadsticks, called ""rosquilletas"", exists in Comunitat Valenciana (Spain). Breadstick Breadsticks (also known as grissini, grissino or dipping sticks) are generally pencil-sized sticks of crisp, dry baked bread that originated in Italy. It's believed that it originated in 1643, when a Florentine abbot described a long-shaped and ""bone-thin"" bread being made in a town outside of Turin. Tradition states, however, that it originated in the region of Piedmont in the 17th century, invented by a baker called Antonio Brunero, from Turin. It was a food that was intended to be"
"Egg barley Egg barley or egg drops, called tarhonya in Hungarian or tarhoňa in Slovak, is an egg-based pasta, often found in Hungary and Eastern Europe. It probably originates from the influence of the Ottoman empire and Turkish cuisine and the term likely comes from ""tarhana"" or of Persian origin, similar to the Persian ""tarkhane"". The ""barley"" moniker is derived from its superficial resemblance to cooked pearl barley. Because of the relatively large size of the flakes, it is sometimes considered a type of small dumpling. ""Tarhonya"" already appears in 16th-century handwritten Hungarian cookbooks. It is a simple product made"
"Testaroli Testaroli, sometimes referred to as testarolo, is a type of pasta or bread in Italian cuisine that is prepared using water, flour and salt, which is sliced into triangular shapes. A common dish in the Lunigiana region and historical territory of Italy, it is an ancient pasta originating from the Etruscan civilization of Italy. Testaroli has been described as ""the earliest recorded pasta."" It is also a native dish of the southern Liguria and northern Tuscany regions of Italy. Testaroli is prepared from a batter that is cooked on a hot flat surface, after which it may be consumed."
"made from the same potato dough as the sweet plum dumplings, also rolled in hot buttered bread crumbs. ""Bryndzové halušky"", considered the Slovak national dish, are small potato dumplings without a filling, served with salty sheep's cheese on top. The same dumplings are also used to create a similar dish, ""strapačky"". Also available are their related stuffed version called pirohy, usually filled with bryndza (""bryndzové pirohy""), quark cheese, potatoes, onions, cabbage, mushrooms, or meat. In Czech cuisine dumplings have two main forms: ""Idrijski žlikrofi"" are Slovenian dumplings, regionally located in the town of Idrija. They are made from dough with"
"Ravioli Ravioli (; singular: ""raviolo"") are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine. Ravioli are typically square, though other forms are also used, including circular or semi-circular (mezzelune). The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century. In Venice, the mid-14th-century manuscript ""Libro per cuoco"" offers ravioli of green herbs blanched and minced, mixed with beaten egg"
"and the Nebraska Society of New York at their Taste of Nebraska events and was chosen to represent the state at Flavored Nation, an event serving iconic dishes from all fifty states. The runza sandwich originates with the pierogi, a dumpling filled with savory ingredients popular in Eastern Europe. Volga Germans, ethnic Germans who settled in the Volga River valley at the invitation of Catherine the Great, adapted the pierogi to create the bierock, a yeast pastry sandwich with similar savory ingredients. When the political climate turned against the Volga Germans many emigrated to the United States, creating communities of"
"Pagash Pagash, also known as pierogi pizza, is a food made of mashed potatoes, dough, and cheese. It may also include cabbage as a complement or supplement to the potatoes. It originated as a Lenten dish in Slavic regions. It is popular in Northeastern Pennsylvania and Southwestern Pennsylvania, which has been shaped by the large population of Catholic immigrants from those regions. Pagash is a food made of mashed potatoes and dough. ""Pierogi pizza"" is a related dish made with similar ingredients. The food originated as a Lenten dish in Slavic regions. It is popular in Northeastern Pennsylvania and Southwestern"
"Kalduny Kalduny or kolduny (, , , used in plural only) are stuffed dumplings made of unleavened dough in Belarusian, Lithuanian, and Polish cuisines, akin to the Polish pierogi, Russian pelmeni and the Ukrainian vareniki. In Slavic languages the word means “magicians” or “sorcerers”, but it is unclear how the word became associated with the dish. The origin of kalduny is uncertain: they may have originated with equal likelihood in the West (Germany or Czech lands) or in the East (brought by the Tatar-Mongols across Siberia and the Urals). Kalduny, dumplings of unleavened dough filled with meat, mushrooms, or other"
"In other regions of Ukraine, the names ""pyrohy"" and ""pyrizhky"" refer to baked pies and buns as opposed to the boiled dumplings. The name of a popular type of Polish pierogi, ""pierogi ruskie"" (""Ruthenian pierogi""), is related to Rus', the historical region and naming of Eastern Slavs. Varenyky are considered by Ukrainians as one of their national dishes and plays a fundamental role in Ukrainian culture. Contrary to many other countries that share these dumplings Ukrainians tended to use fermented milk products (Ukrainian: kesla moloko or Ryazhenka) to bind the dough together however today eggs tend to be used instead."
"Another dumpling that originated in Puerto Rico is the pasteles, a dumpling made of grated root vegetables, squash, plantains, and unripe bananas. The masa is then mixed with milk and annatto oil, and they are stuffed with stewed pork, chick peas, olives, capers and raisins. They are then placed on a banana leaf, tied and then boiled. The origin of pasteles leads back to Natives on the island of Borikén. Pasteles are popular in the Dominican Republic, Hawaii, Trinidad and lately seen in Cuban cuisine. Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine."
"Sardenara Sardenaira is a pizza dish, without cheese, from the Liguria region of Italy. It is very similar to the pissaladière of Provence, France. Although termed a pizza, some consider it more akin to a focaccia. In the city of Sanremo in western Liguria, it is garnished with salted anchovies, local olives, garlic cloves and capers. It is known as sardenaira or pizza all'Andrea, after admiral Andrea Doria (1466-1560), whose favorite food was the dish: a slice of bread with olive oil, garlic, and salted anchovy. The dish predates the better-known Neapolitan pizza. Since the dish was created before the"