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Pierogi

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Calzone ( UK : / k æ l ˈ t s oʊ n i , - n eɪ / , US : / k æ l ˈ z oʊ n , - z oʊ n eɪ , - n i / , Italian: [kalˈtsoːne] ; pl. : calzoni; 'stocking' or 'trouser') is an Italian oven-baked turnover , made with leavened dough. It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in an oven and stuffed with salami , prosciutto or vegetables, mozzarella , ricotta and Parmesan or pecorino cheese, as well as an egg . Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. The term usually applies to an oven-baked turnover rather than a fried pastry (i.e. panzerotti ), although calzoni and panzerotti are often mistaken for each other.

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98-490: Pierogi ( / p ɪ ˈ r oʊ ɡ i / pirr- OH -ghee , Polish: [pjɛˈrɔɡʲi] ; sg. pieróg [ˈpjɛruk] ) are filled dumplings made by wrapping unleavened dough around a filling and cooked in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato , cheese , quark , sauerkraut , ground meat , mushrooms , fruits , and/or berries . Savory pierogi are often served with

196-455: A Chilean southern archipelago where potatoes are native, several traditional dumplings are potato-based, including chapalele , milcao , chuchoca , chuhuañe , and vaeme . Their dough can also include wheat flour or lard in varying proportions. They can be flat and round, filled with greaves and fried ( milcao ); flat and boiled ( chapaleles , milcaos ); or shaped into a roll and roasted on a stick ( chochoca ). They may be served with honey as

294-595: A ball is formed, rolled in flour, and deep-fried in hot oil. The stuffed potatoes are usually accompanied by a sauce consisting of sliced onions, lime juice, olive oil , salt, pepper, and slices of fresh peppers. The same dish may also be made with seafood . In some countries, yuca purée is used as the starch component. In Puerto Rico , dumplings are made of grated tubers such as yuca , batata and malanga or cornmeal , breadfruit , squash , unripe bananas, or plantains mixed with flour, water, milk or coconut milk, garlic, salt, annatto and parsley. These dumplings are

392-407: A bit of cornmeal. These foods are often served with a variety of dishes like ackee and saltfish , kidneys , liver , salt mackerel, etc., and often taste better when refried. A refried dumpling is an already-boiled dumpling left over from previous cooking that is then fried to give it a slightly crispy outer layer and a tender middle. A purely fried white flour dumpling (also known as a "Johnny Cake")

490-444: A bubbling pot of stew or soup , or into a casserole . They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings may be airy on the inside and moist on the outside. The dough may be flavoured with herbs , or it may have cheese pressed into its centre. The Norfolk dumpling is not made with fat, but from flour and a raising agent . Cotswold dumplings call for

588-492: A combination of cooked and raw potatoes that are cooked in a salted water or pan-seared in butter. A Thuringian type of potato dumplings called Thüringer Klöße , is made with potatoes and bread and is a common variation of potato dumplings. Kartoffelklöße are often served alongside roasted and braised meats, sauerbraten and sauerkraut , goulash and rouladen . Maultaschen are a Swabian ( Baden-Württemberg ) specialty food, consisting of an outer layer of pasta dough with

686-472: A complement to the sweet-and-sour escovitch fish, as well as street food . "Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually consists of sautéed meat (e.g. beef, pork, or chicken), onions, and garlic. They are all seasoned with cumin, aji sauce, raisins, peanuts, olives, and sliced or chopped hard-boiled eggs . After stuffing,

784-546: A decade thereafter, Mrs. T's (the largest American pierogi manufacturer) sponsored triathlons, some professional triathletes and "fun runs" around the country. For many triathletes, pierogi represented an alternative to pasta as a way to boost their carbohydrate intakes. According to pierogi manufacturer Mrs. T's, based in Shenandoah, Pennsylvania , pierogi consumption in the United States is largely concentrated in

882-455: A dessert by simply substituting the filling of the dumpling to a sweet one. Dessert varenyky fillings include sour cherry, bilberries, sweet quark, and various fruits. The central regions of Ukraine are known for their more unusual varenyky, Poltava being known for its flour varenyky filling, in which the dumplings are filled with a mixture of flour, lard and fried pieces of bacon. However, unusual fillings can also be found in other regions, such as

980-880: A dessert. Papas rellenas are made of a potato- and flour-based dough surrounding a seasoned meat filling. Dominican domplines arrived at our shores with cocolos . They came from the British Caribbean to work in the sugar industry and mainly settled in and around San Pedro de Macorís . They are made with flour and water, rolled into spinners and boiled into soups or salted water and eaten with stews or simply with butter. In Haiti , doumbrey are elongated flour dumplings. They are made with flour and water, rolled, and boiled in water before being added to soups and stews. Dumplings come in three forms in Jamaica : fried, boiled, and roasted. All are made with flour, and those made with white flour dumplings are often mixed with

1078-615: A different type of food, similar to lazy vareniki (see below), kopytka , or halušky . Varenyky in Ukraine are a popular national dish, served both as a common everyday meal and as a part of some traditional celebrations, such as Christmas Eve Supper ( Ukrainian : Свята Вечеря , romanized :  Sviata Vecheria , lit.   'Holy Supper'). In some regions in or bordering modern-day Western Ukraine , particularly in Carpathian Ruthenia and Galicia ,

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1176-434: A dish popular in the northeastern 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 . Piruhi

1274-713: A dough skin. The shape is likened to that of a human ear . The skin can be either thin and elastic or thicker, and it is sometimes said that the skin of a dumpling determines its quality. Popular meat fillings include ground meat (usually pork , but sometimes beef or chicken ), shrimp , and even fish . Popular mixtures include pork with Chinese cabbage , pork with garlic chives , pork and shrimp with vegetables, pork with spring onion , and garlic chives with scrambled eggs . Filling mixtures will vary depending on personal tastes, region, and season. According to region and season, ingredients can include oyster. Jiaozi are usually boiled , steamed , or fried , and they continue to be

1372-650: A festive food for special occasions such as weddings; it is also eaten for regular meals, but this tradition has become rare. In Romania and Moldova , a similar recipe is called colțunași , with regional varieties such as piroști in Transylvania and Bukovina regions and chiroște in Moldavia region. Colțunași is either a dessert filled with jam (usually plum), fresh sour cherries, or cottage cheese, or savory, filled with dill seasoned cheese ( telemea or urdă ), mashed potatoes, or chopped meat. The dough

1470-629: A filling traditionally made of sausage meat, spinach, bread crumbs and onions and flavored with various spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8–12 cm (3–5 inches) across. The only potato dumpling museum in the world, the Thüringer Kloßmuseum, is in Heichelheim near Weimar in Germany. Halušky are a traditional variety of dumplings cooked in

1568-536: A filling. They are eaten on the 15th day of Chinese New Year, or the Lantern Festival . In Southern China, people will also eat tangyuan with an angular shape on the Winter Solstice. Other kinds of dumplings include har gow , fun guo , siew mai , lo mai gai , crystal dumplings, and several varieties of dim sum . Dango (団子) is a sweet dumpling made from rice flour , similar to mochi . It

1666-413: A finish line. In 1993, the village of Glendon, Alberta erected a roadside tribute to this culinary creation: a 27-foot (8.2 m) fiberglass perogy (preferred local spelling), complete with fork. The United States has a substantial pierogi market because of its large Central and Eastern European immigrant populations. Unlike other countries with newer populations of European settlers, the modern pierogi

1764-890: A fragrant banana leaf, tied, and then boiled or steamed. 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. Pupusas , a thick griddle cake or flatbread from El Salvador and Honduras , are made with cornmeal or rice flour, similar to the Venezuelan and Colombian arepa . They are usually stuffed with one or more ingredients, which may include cheese (such as quesillo or cheese with loroco buds), chicharrón, squash, or refried beans. They are typically accompanied by curtido (a spicy fermented cabbage slaw) and tomato salsa , and are traditionally eaten by hand. In

1862-423: A geographical region dubbed the "Pierogi Pocket", 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 percent of annual US pierogi consumption. [REDACTED] Canada portal Canada has a large Polish population as well as Ukrainian populations, the latter being particularly concentrated in

1960-517: A highly diverse range of dishes that could be classified as "dumplings" but there is no unifying word for dumplings in Chinese. What are described as dumplings in English (e.g. jiǎozi , wonton , and many steamed dumplings) are considered distinct from each other. The jiǎozi ( 餃子 ) is a common Chinese dumpling, generally consisting of minced meat and finely-chopped vegetables wrapped into

2058-607: A large variety of dumplings, both sweet and savoury. A dumpling is called Kloß in northern Germany , Knödel , Nockerl or Knöpfle in southern Germany and Austria , and pieróg in Poland . These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water. Meat dumplings (called Klopse or Klöpse in north-eastern Germany, Knöpfle and Nocken in southern Germany ) contain meat or liver. Liver dumplings are frequent additions to soup. Thüringer Klöße are made from raw or boiled potatoes , or

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2156-536: A liquid consistency and serves as a dip) and topped with bacon or fried onion. In Slovakia, pirohy are semicircular in shape. Along with bryndzové halušky , bryndzové pirohy is one of Slovakia's national dishes . Some other varieties include pirohy filled with mashed potatoes, apples, jam, or quark . Klepe are popular in Sarajevo, filled with minced meat, and topped with sour cream, garlic, and paprika. Ajdovi krapi (literally buckwheat carps) are

2254-540: A mixture of both, and are often filled with croutons . Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin , in which case they are known as napkin dumplings (Serviettenknödel). Potato dumplings, known as Kartoffelklöße , are common in Bavaria , Thuringia , and the Rhineland areas, but they are also consumed all over the country. They generally consist of

2352-518: A monk tied to the history of pierogi. He is sometimes called "Święty Jacek z pierogami" (St. Hyacinth with his pierogi) and prayed to under this moniker, this custom is especially tied to the traditional "baked pierogi of St. Hyacinth" of Nockowa in Subcarpathia . In addition, "Święty Jacek z pierogami!" is an old Polish expression of surprise, roughly equivalent to the English language "good grief" or American "holy smokes!" The origin of this usage

2450-660: A multi-level steamer ( mantovarka ) and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular throughout Central Asia, including in Afghanistan , Kazakhstan , Kyrgyzstan , Pakistan , Tajikistan , Uzbekistan , the Xinjiang region in China and the Caucasus . Chuchvara is a very small boiled dumpling typical of Uzbek and Tajik cuisine. Made of unleavened dough squares filled with meat, it

2548-404: A national dish, but also played a symbolic and ritualistic role. Ukrainian ancestors equated varenyky with a young moon due to the similar shape, and used the dumplings as part of pagan and sacrificial rituals. For example, cheese varenyky would be sacrificed near water springs, and years ago farmers also believed that varenyky helped bring a rich harvest, so they took homemade dumplings with them to

2646-406: A range of Chinese yeast -leavened filled buns. They can be either savory or sweet, depending on the filling. Famous varieties include cha siu bao , shui jian bao , and many others. According to legend, the filled baozi was invented by Zhuge Liang, who offered them to a Chinese god for good luck in military operations. Tangbao are Chinese dumplings filled with soup; the most famous of these are

2744-488: A soup called mandu-guk (만둣국). Buuz (Бууз) are Mongolian steamed dumplings derived from the Chinese baozi . They are generally made of dough, minced garlic and ground beef or ground mutton . Originally one of the main festival foods during the Mongolian Lunar New Year , they are now widely eaten all year. Khuushuur (хуушууp) are the deep-fried version of buuz. They are commonly eaten during

2842-505: A steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with cinnamon or a custard sauce. Melkkos are formed by putting milk , one teaspoon at a time, into a dry flour mixture. The flour clings to the milk and forms dumplings, which are then boiled in a mixture of milk and butter . They are served hot and sprinkled with cinnamon sugar. Dombolo , also called ujeqe or steam bread,

2940-541: A topping of sour cream , fried onions, or both. Pierogi varieties are associated with the cuisines of Central , Eastern and Southeastern Europe . Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages . However, the dish itself dates back to at least 1682, when Poland’s first cookbook, Compendium ferculorum, albo Zebranie potraw , was published. The widely used English name pierogi

3038-695: A tradition during the winter. Written records show that jiaozi became popular during the Southern and Northern dynasties (420–589 CE) in China, and the earliest unearthed real jiaozi were found in Astana Cemetery dated between 499 CE and 640 CE. In ancient times, jiaozi were uncommon and treated as a luxury food; however, they are now a common food served throughout the year, especially to celebrate important festivals and dates. Particularly, in Northern China, people generally eat jiaozi on

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3136-549: A traditional dish. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chilli oil or paste, and occasionally with some soy sauce added in. According to legends, jiaozi were invented in the Eastern Han Dynasty between 150 and 219 CE by Zhang Zhongjing , who was a popular Chinese medicine practitioner. When Zhang returned to his hometown during a harsh winter, he saw many poor people suffering from frostbite in their ears due to

3234-423: A traditional part of Puerto Rican-style pigeon pea soup called asopao . The dough is knead into a bowl or table until smmoth and pliable, it is then cover and placed aside up to an hour or over night. The dumplings are then formed into small balls and dropped into boiling water or then can be fried before placing them into the soup. Alcapurria is a popular fried street dumpling that resembles kibbeh . The dough

3332-567: A type of French dumpling. The regional specialty consists of two layers of pasta made out of tender wheat flour, eggs, and water, surrounding a filling of Comté or Emmental cheese, cottage cheese made of cow's milk, butter and parsley. They are usually associated with the historic region of Dauphiné in South-Central France. Germany , Poland , Romania , Austria , Ukraine , the Czech Republic and Slovakia boast

3430-464: A variety of starchy sources), often wrapped around a filling. The dough can be based on bread , wheat or other flours , or potatoes , and it may be filled with meat , fish , tofu , cheese , vegetables , or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. The precise definition of a dumpling is controversial, varying across individuals and cultures. The term emerged in English by

3528-756: A variety of fillings, such as condimented ground beef, chicken, shrimp, mixed vegetables, cheese, or even sweets, and they are typically fried or baked. Empada  [ pt ] is made of muffin-shaped dough stuffed primarily with chicken, cheese or seafood. Coxinhas are prepared from a thick dough stuffed with chicken (akin to a chicken corn dog ). Bolinhas, which literally translates to 'little balls', can have meat ( bolinhas de carne ) or cheese ( bolinhas de queijo ) inside. All of these dumplings can vary from their original forms with optional additions like olives, onions, or spices. They are commonly served at parties. In some parts of Brazil like Rio, dumplings can be found in fast-food kiosks ('open restaurants'), in

3626-642: A variety of forms and tastes, ranging from sweet to salty and spicy. At the 2007 Pierogi Festival in Kraków, 30,000 pierogi were consumed daily. 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"). 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

3724-631: A variety of, pierogi, is known in Belarus as калдуны́ , in Lithuania as koldūnai , and in Poland as kołduny . Pierogi had a local variant in Poland known as Saint Peter's pierogi or pierogi Świętego Piotra . Because the exact origin of the pierogi is unknown and unverifiable, it is the subject of frequent debate. Dumplings most likely originated in China and became widespread in Europe during

3822-497: Is a traditional dish made in some parts of Anatolia which was also existed in Ottoman court cuisine. It is usually made with wheat flour and egg and filled with a mixture of Tulum cheese , parsley, and onion. Served with toasted walnuts in butter. Pierogi were brought to the United States and Canada by Central and Eastern European immigrants. They are particularly common in areas with large Polish or Ukrainian populations, such as

3920-533: Is applied to the New Year. Some people will place a coin or candy inside the dumpling in the hope of obtaining a fortune or having a sweet life. Chinese people also eat Jiaozi on the 5th day after the Chinese New Year in the lunar calendar. According to Chinese tradition, many things are forbidden during these first five days, so people eat jiaozi on the 5th day to celebrate the end of this period. On

4018-599: Is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo , prepared from roasted barley flour, originated in the Tigray Region of Ethiopia and is now very popular in Amhara as well and spreading further south. Souskluitjies , melkkos  [ af ] , and dombolo are dumplings found in South Africa . Souskluitjies are

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4116-595: Is cut squarely). The seams are pressed together to seal the pierogi so that the filling will remain inside when it is cooked. The pierogi are simmered until they float, drained, and then sometimes fried or baked in butter before serving or fried as leftovers. They can be served with melted butter or sour cream , or garnished with small pieces of fried bacon , onions, and mushrooms. Dessert varieties may be topped with apple sauce , jam, or varenye . Traditionally considered peasant food , pierogi eventually gained popularity and spread throughout all social classes, including

4214-630: Is eaten year-round, but different varieties are traditionally eaten in particular seasons. Three to four dango are often served on a skewer. Gyōza (ギョーザ/餃子) is the Japanese version of the Chinese jiaozi , while chukaman (中華まん) is the Japanese variant of baozi . Dumplings in Korean are generally called mandu (만두, 饅頭) and further divided into subtypes such as gyoja (variant to Chinese jiaozi ) and hoppang (variant to Chinese baozi ). It

4312-524: Is formed into a long sausage about 2 centimeters ( 3 ⁄ 4  in) thick, then cut diagonally into gnocchi, called halushky in Ukrainian and Rusyn and galushki in Russian . The dumplings are then quickly boiled in salted water and served with sour cream or melted butter. The name "lazy varenyky" reflects the quick preparation time of the dish, usually taking 10 to 15 minutes from assembling

4410-429: 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 food when Paula Newby-Fraser adopted them as her food of choice for the biking portion of the 1989 Hawaii Ironman Triathlon . For more than

4508-509: Is golden brown and looks similar to a buñuelo ; these can often substitute for boiled dumplings, but they are mostly consumed as part of breakfast . Fried dumplings can be made with or without sugar. One popular variation is the Jamaican Festival , a cylindrical fried dumpling made with flour, sugar, cornmeal, and baking powder. These slightly sweet dumplings are served with all types of traditional Jamaican home food, particularly as

4606-490: Is made from steamed dough and is often consumed with different kinds of side dishes such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe . Empanadas , whose stuffing, manufacture and types are numerous and varied, differ from traditional dumplings in that they are deep fried, steamed, or baked, and excess dough is not cut off. In Barbados , dumplings differ from those in other Caribbean islands in that they are slightly sweetened. The dumplings may either be of

4704-478: Is made from yautía, green banana, and lard and stuffed with meat. The pastel , a dumpling made from a masa of grated root vegetables, squash, plantains, and unripe bananas, is greatly beloved, especially around Christmas . The Puerto Rican variety has a tender, slightly wet consistency. The masa dough is mixed with milk and annatto mixed in oil or lard, then stuffed with stewed pork, chick peas , olives, capers or even raisins. The dumplings are then wrapped in

4802-937: Is made with wheat flour and the colțunași are boiled in salted water, pan-fried in oil, or baked in the oven. The word is a cognate with Slavic kalduny , a type of dumplings. In both Bukovina and Transylvania, the name piroști is used in Romanian families of German or Slavic origin and the filling can also be a whole, fresh, seedless plum. The term colțunaș is used by native Romanian families and are usually filled with cottage cheese or quark and served topped with sour cream smântână , traditionally called colțunași cu smântână . Vareniki are most often filled with potatoes (sometimes mixed with mushrooms), quark cheese , cabbage, beef, and berries. They can be topped with fried onions and bacon, or butter, and served with sour cream. This Ukrainian dish became especially popular in Russia during

4900-403: 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 Swabian filled dumplings known as Maultaschen . In Hungarian cuisine , the derelye is similar to pierogi, consisting of pasta pockets filled with jam, cottage cheese, or sometimes meat. Derelye is consumed primarily as

4998-640: Is often accompanied with farmer sausage ( formavorscht ) or ham. Mennonite-style vereniki is no longer common in Poland, Russia, or Ukraine, but is very common in the Canadian prairies , Chihuahua, Mexico , Paraguay , Bolivia , and other places where Russian Mennonites settled. A traditional dish in Slovak cuisine is bryndzové pirohy , dumplings filled with salty bryndza cheese mixed with mashed potatoes. Bryndzové pirohy are served with some more bryndza (mixed with milk or sour cream, so it has

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5096-458: Is rolled flat and then cut into squares with a knife or circles using a cup or drinking glass . The dough can be made with some mashed potato, creating a smoother texture. Another variation, popular in Slovakia, uses dough made of flour and curd with eggs, salt, and water. The filling is placed in the middle and the dough folded over to form a half circle or rectangle or triangle (if the dough

5194-422: Is similar to calzone, and the two are sometimes confused. Unlike strombolis, which are generally rolled or folded into a cylindrical or rectangular shape, calzoni are always folded into a crescent shape, and typically do not contain tomato sauce inside. Sandwich-sized calzoni are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking. Fried versions of

5292-528: Is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with suzma (strained qatiq ) or with smetana (sour cream), Russian-style. China has

5390-653: Is thought that the route through which hoppang were introduced from China during the Goryeo Dynasty. In China, it was originally eaten by the civilians and then became popular and spread. But in the Korea, at past it was more part of royal cuisine . Until the early Joseon Dynasty, dumplings were classified as a luxury food and even noblemen could not eat them without permission. Dumplings, noodles, and rice cakes were prohibited except for ancestral rites and Buddhist services. The first record of dumplings in Korea are seen in

5488-430: Is unknown. In Ukrainian literature, varenyky appeared as a symbol of national identity , sometimes stressing its distinction from Russian. In the poem by Stepan Rudansky Varenyky-Varenyky (1858), a Russian soldier asks a Ukrainian countrywoman to cook varenyky for him. However, he cannot think of the word "varenyky", while the woman pretends not to understand him. The Great Pittsburgh Pierogi Race N'at, commonly called

5586-586: The Mennonite community, sometimes spelled varenikie or wareniki ; and vareniki among Canadian Doukhobors . Bryndzové pirohy is the Slovak term for dumplings filled with sheep milk cheese . Colțunași is the Romanian term for filled dumplings. It is derived from Greek καλτσούνι , kaltsúni , itself a borrowing from Italian calzoni . A similarly named type of dumpling related to, or considered

5684-879: The Middle Ages or later periods. Some claim that pierogi were spread by Marco Polo 's expeditions through the Silk Road , thus suggesting a connection to Chinese mantou . 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' . These became characteristic to Central and East European cuisines, where different varieties (preparation methods, ingredients, fillings) were invented. Pierogi may be stuffed (singly or in combinations) with mashed potatoes, fried onions , quark or farmer cheese , cabbage , sauerkraut , ground meat , mushrooms , spinach , or other ingredients depending on

5782-696: The Netherlands , northern Prussia , the Russian Empire , and the Americas, the Russian Mennonites developed a unique ethnicity and cuisine. In Russian Mennonite cuisine the pierogi is more commonly called vereniki and almost always is stuffed with cottage cheese and served with a thick white cream gravy called schmaunt fat . Russian Mennonites will also stuff the vereniki with fruit such as Saskatoon berries or blueberries . It

5880-1144: The Prairie provinces . Pierogi (known locally as perogies) are common throughout the country. The Canadian market for pierogi is second only to that of the U.S. market, the latter having been the destination of choice for the majority of Central and Eastern European immigrants before and during World War II. Packed frozen pierogi can be found wherever Central and Eastern European immigrant communities exist and are generally ubiquitous across Canada, even in big chain stores. Typically frozen flavors include analogs of ruskie pierogi filled with potato and either cheddar cheese , onion, bacon, cottage cheese, or mixed cheeses. Homemade versions are typically filled with either mashed potatoes (seasoned with salt and pepper and often mixed with dry curd cottage cheese or cheddar cheese), sauerkraut, or fruit. These are then boiled, and either served immediately, put in ovens and kept warm, or fried in oil or butter. Popular fruit varieties include strawberry, blueberry, and saskatoon berry . Potato and cheese or sauerkraut versions are usually served with some or all

5978-526: The nobility . 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. They have different shapes, fillings and cooking methods. Important events like weddings had their own special type of pierogi kurniki – baked pie filled with chicken . Also, pierogi were made especially for mournings or wakes, and some for caroling season in January. In

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6076-412: The winter solstice in the hope of a warm winter. Extended family members may gather together to make jiaozi, and they are also eaten at farewells to family members or friends. On the night of Chinese New Year's Eve, jiaozi are usually served at the stroke of midnight after a big dinner. This is because the term "jiaozi" sounds similar to an old Chinese saying that means "stepping into a new era", and this

6174-703: The 17th century, where it referred to a small lump of dough cooked by simmering or steaming. The definition has since grown to include filled dumplings, where the dough encloses a sweet or savory filling. Dumplings can be cooked in a variety of ways, including boiling , simmering , and steaming , and occasionally baking or frying ; however, some definitions rule out baking and frying in order to exclude items like fritters and other pastries that are generally not regarded as dumplings by most individuals. Banku and kenkey are West African preparations defined as dumplings in that they are steamed starchy balls of dough. Both are formed from fermented cornmeal . Banku

6272-676: The Central and Eastern European cuisines ( Czech Republic , Hungary , 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 Hungary and Romania, the dumplings usually contain plums or cottage cheese and are called in Hungarian szilvás gombóc , Romanian găluște cu prune , or túrógombóc (Hungarian) , colțunași cu brânză (Romanian) , depending on

6370-518: The Great Pierogi Race, is an American mascot race between innings during a Pittsburgh Pirates baseball game that features six contestants racing in giant pierogi costumes: Potato Pete (blue hat), Jalapeño Hannah (green hat), Cheese Chester (yellow hat), Sauerkraut Saul (red hat), Oliver Onion (purple hat), and Bacon Burt (orange hat). Dumplings Dumpling is a broad class of dishes that consist of pieces of cooked dough (made from

6468-526: The Hyowooyeoljeon (효우열전/孝友列傳) in Goryeosa (고려사, 高麗史), and it is said that they were made by a naturalized Khitan during the reign of King Myeongjong of Goryeo . . When his father, became ill, the doctor said, ‘If you eat your son’s meat, you can cure your illness.’ Then, he cut off his own thigh meat, mixed it with other ingredients, made dumplings, and fed it to his father. After that his father

6566-796: The Province of Alberta , Pittsburgh, Chicago, and New York City (particularly in the East Village of Manhattan and Greenpoint in Brooklyn) along with its New Jersey suburbs. Pierogi were at first a family food among immigrants as well as being served in ethnic restaurants. The pierogi in America initially came from Cleveland, Ohio , when the first documented sale of pierogi was made at the Marton House Tavern in Cleveland in 1928. In

6664-473: The Soviet period, when it became part of the menu of public catering and international Soviet cuisine . Pelmeni are significantly different; they are smaller, shaped differently and usually filled with ground meat (pork, lamb, beef, fish) or mushrooms as well as salt, pepper, and sometimes herbs and onions. In modern Russian, pirozhki always mean a baked, in oven, or sometimes in a frying pan, usually under

6762-460: The addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew. Vegetarian dumplings can be made with vegetable suet, a type of shredded vegetable fat. When sweetened with dried fruit and spices, dumplings can be boiled in water to make a dessert. In Scotland , this is called a clootie dumpling , after the cloth. Raviole du Dauphiné (in English, 'Dauphiné ravioli') are

6860-430: The bad governing of the emperor. Using his knowledge of Chinese herbs and medicine, he mixed Chinese medicinal herbs that heat up bodies with lamb and chili in doughs, folded the doughs into the shape of ears, put them in boiling water, and gave them to the poor people. After eating the wrapped dough with herbs and drinking the soup, people's frostbite heals quickly. In memory of his help to many people, eating Jiaozi became

6958-551: The calzone are typically filled with tomato and mozzarella; these are made in Apulia and are called " panzerotti ". In Basilicata , a variety of calzone is known as pastizz or u' pastizz 'rtunnar , which originated between the 18th and 19th century. Pork (or, more rarely, goat meat), eggs and cheese are main ingredients for the filling. In the Sephardic Jewish cuisine of Safed and Tiberias , Israel , there

7056-482: The city of El Callao , domplines are fried and made from wheat , and usually filled with curry chicken and cheese. There are usually present in the carnivals of Calypso de El Callao . Manti (also manty or mantu ) is a steamed dumpling in Central Asian and Chinese Islamic cuisine . It contains a mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in

7154-415: The city, or in parks. Dumplings are made from a simple dough consisting of all-purpose flour, water, and salt. The shaped dumplings are either fried in a pan until golden brown or boiled in a soup. The fried version is usually served as an accompaniment to breakfast codfish. In Chile , pantrucas are a type of flat, elongated irregular dumpling flavoured with fresh parsley and served in soup. In Chiloé,

7252-448: 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 , bilberry , blueberry , apple , or plum ; stoned prunes are sometimes used, as well as jam . For more flavor, sour cream can be added to the dough mixture, and this tends to lighten the dough. The dough, which is made by mixing flour and warm water, sometimes with an egg,

7350-475: The cuisine of Baltic Germans . Schlutzkrapfen closely resemble pierogi; they are common in Tirol and northern Italy's 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),

7448-524: The dish or variations. Boston Pizza has a sandwich and a pizza flavored to taste like pierogies, while Smitty's serves theirs as an appetizer deep-fried with a side of salsa . Lazy varenyky ( Ukrainian : книдлі, ліниві вареники , Russian : ленивые вареники ) in Ukrainian and Russian cuisine or leniwe pyrohy in Rusyn are gnocchi -shaped dumplings made by mixing domashniy sir (curd cheese) with egg and flour into quick dough. The cheese-based dough

7546-502: The east baked pierogi are a common and well-liked Christmas dish. They were stuffed with potatoes, cheese, cabbage, mushrooms, buckwheat, or millet. The most famous is the Biłgoraj pierogi stuffed with buckwheat, potatoes, and cheese and then baked in the oven. Pierogi are an important part of Polish festive seasons, particularly Christmas Eve ( Wigilia ) and Christmastide . They are also served during public events, markets or festivals in

7644-573: The fields. The common term Pirogge (pl. Piroggen ) describes all kinds of Eastern European filled dumplings and buns, including pierogi, pirozhki and pirogs . Certain types of piroggen, both boiled and baked, were common fare for Germans living in Eastern Europe and the Baltic 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

7742-518: The filling. Sweet dumplings are either pre-powdered, or dredged with sugar when a sweeter taste is needed. In Hungary , dumplings are called gombóc 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 krumpli nudli are small boiled potato dumplings made from

7840-887: The first day of the hottest days of summer, jiaozi mark the beginning of the harvest, where the harvested wheat is made into foods like jiaozi to celebrate the success of future harvesting. The wonton (Cantonese name) or húntun in Mandarin (雲呑/餛飩) is another kind of dumpling, similar in shape to the Italian tortellino . It is typically made with a meat or shrimp filling and boiled in a light broth or soup . Wonton skins are thinner and less elastic than those used for jiaozi. Wontons are more popular in Southern China ( Shanghai , Guangdong , Hong Kong etc.), while jiaozi are more popular in Northern China . Baozi are

7938-458: The flour or cornmeal variety. The dough is flavoured with spices, cinnamon and nutmeg . Dumplings are often boiled in Bajan soup. When found in stew-like dishes, the dumplings are steamed along with ground provision , salted meat, plantain and other ingredients, and then served with gravy . In Brazil , there are a variety of dumplings. Pastéis are made of a thin dough that can be stuffed with

8036-547: The following: butter or oil, sour cream (typical), fried onions, fried bacon or kielbasa (sausage), and a creamy mushroom sauce (less common). Some ethnic kitchens will deep-fry perogies; dessert and main course dishes can be served this way. The frozen varieties are sometimes served casserole-style with a mixture of chopped ham, onions, peppers, and cheddar cheese or with an Italian-style mixture of ground beef, onions, and tomato sauce. National chain restaurants in Canada feature

8134-543: The food at its Pierogi Fest every July. Pierogi are also commonly associated with Cleveland, where there are yearly events such as the Slavic Village Pierogi Dash and the Parma Run-Walk for Pierogies. Pittsburgh, Pennsylvania , also celebrates pierogi. There is a " pierogi race " at every home Pittsburgh Pirates baseball game. In the race, six runners wearing pierogi costumes race toward

8232-648: The hempseed varenyky from Polissia and Galicia . Varenyky are so beloved in Ukraine that a yearly festival commemorating them is held at the Ukrainian ski resort town of Bukovel in the Carpathian Mountains. In 2013, a snow monument to varenyky was made in Bukovel, and was submitted to the Guinness Book of Records as the biggest snow varenyk in the world. In Ukraine, varenyky are not just

8330-411: The lid, dough with filling. For dough with fillings, cooked in boiling water, exact naming is used – vareniki, pelmeni, pozy (steamed), etc. In Belarus, its close proximity to Poland, Ukraine, and Russia helps create a unique blend which takes up all three. Kalduny are the result, and are one of the most recognizable foods from Belarus. Due to centuries of close-knit community and mass migration from

8428-433: The most common). Sweet pierogi are usually served with sour cream mixed with sugar, and savory pierogi with bacon fat and bacon bits. Poles traditionally serve two types of pierogi for Christmas Eve supper. One kind is filled with sauerkraut and dried mushrooms, another – small uszka filled only with dried wild mushrooms – is served in clear barszcz . Leniwe pierogi ("lazy pierogi") are

8526-496: The national festival Naadam . Bansh are smaller version of buuz and can be steamed, fried, or boiled in milk tea or soup . Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine . Traditionally dumplings are made from twice the weight of self-raising flour to suet , bound together by cold water to form a dough and seasoned with salt and pepper but can also be made using self-raising flour and butter. Balls of this dough are dropped into

8624-511: 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, and are still found in grocery stores today. Numerous towns with Central and Eastern European heritage celebrate the pierogi. They have become a symbol of Polish-American cultural identity. Many families make them together for Christmas. The city of Whiting, Indiana , celebrates

8722-556: The region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival . However, in China Mainland, Zongzi(粽子) is not considered a type of Jiaozi(餃子) which is translated to Dumping commonly. Chinese cuisine also includes sweet dumplings. Tangyuan (湯圓) are smaller dumplings made with glutinous rice flour and filled with sweet sesame , peanut , or red bean paste . Tangyuan may also be served without

8820-621: The same potato dough as 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

8918-459: The simple ingredients to serving the cooked dumplings. Lazy varenyky differ from standard varenyky in the same way that Italian gnocchi differ from ravioli or tortellini : these are fluffy solid dumplings, rather than stuffed pockets of dough. The same dish in Polish cuisine is called lazy pierogi ( Polish : leniwe pierogi ). Pierogi have their own patron saint: Saint Hyacinth of Poland ,

9016-470: The specific name pierogi , with its Proto-Slavic root and its cognates in the West and East Slavic languages , including Russian пирог ( pirog , 'pie') and пирожки ( pirozhki , 'small pies'), 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'. However, a recent theory speculates that

9114-439: The steamed xiaolongbao (小籠包) of Jiangsu cuisine . Xiaolongbao are made of either leavened or unleavened dough, filled with minced pork or meat aspic filling, and steamed to melt the gelatinous filling into back into broth. Chinese dumplings can also be based on glutinous rice instead of wheat. Zongzi (粽子), are triangular or cone-shaped, and they can be filled with red bean paste , Chinese dates , or cured meat, depending on

9212-955: The terms varenyky and pyrohy are used to denote the same dish. However, Ukrainian varenyky are often not pan-fried. 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 ( soured milk or ryazhanka ) to bind the dough together; however, today eggs tend to be used instead. Typical Ukrainian fillings for varenyky include curd cheese, potato, boiled beans, cabbage, mushy peas, plum, currants, sour cherries (and other fruits), meat, fish, and buckwheat. In Ukraine, varenyky are traditionally topped with sour cream ( Ukrainian : сметана , romanized :  smetana ) and butter, as well as with fried onions, and fried pieces of salo ( Ukrainian : шкварки , romanized :  shkvarky ). Whilst traditionally savory, varenyky can also be served as

9310-491: The town of Idrija . They are made from dough with potato filling and have a characteristic form of a hat. Žlikrofi are made by a traditional recipe from the 19th century, but the source of the recipe is unknown due to lack of historical sources. The dish may be served as a starter or a side dish to meat based dishes. Žlikrofi were the first Slovenian food to be classified as a Traditional speciality guaranteed dish. Calzone Stromboli , an Italian-American pizza turnover,

9408-409: The words bierock , pierogi or pirog may be derived from Turkic bureg . Among Ukrainians , Russians and their diasporas, they are known as varenyky ( вареники ). The word is the plural form of вареник ( varenyk ), which derives from Ukrainian вар ( var ) "boiling liquid", indicating boiling as the primary cooking method for this kind of dumpling. The same term is used in

9506-467: Was cured. In 1185, the king heard the story of him filial piety and ordered the ministers to discuss how to reward him. He erected Hongsalmun Gate to commend him and recorded his into historical records. They are typically filled with a mixture of ingredients, including ground pork , kimchi , galbi , bulgogi , vegetables, or cellophane noodles , but there are many variations. Mandu can be steamed, fried, or boiled. The dumplings can also be used to make

9604-614: Was derived from Polish . In Eastern Europe and parts of Canada they are known under their Ukrainian name - varenyky , or, in some dialects , pyrohy . Pierogi are also popular in modern-day American cuisine where they are sometimes known under different local names. The Polish word pierogi is the plural form of pieróg , a generic term for one filled dumpling. It derives from Old East Slavic пиръ ( pirŭ ) and further from Proto-Slavic [*pirъ] Error: {{Lang}}: Non-latn text/Latn script subtag mismatch ( help ) , 'feast'. While dumplings as such are found throughout Eurasia ,

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