Pierogis anyone?

Joey Chestnut, competitive eater, winning the pierogi eating contest with 165 pierogis. (Don't try this at home!)

We've had a few good discussions about pierogies here over the years. My favourites are the seasonal fruit-filled ones at the St. Lawrence Market. Most of the year there are wonderful cheese/potato/sauerkraut-filled ones. In the summer, if you're lucky, you can nab some of the blueberry or sour cherry ones.

Bliss.





Ukrainian East Village in NYC has amazingly light pierogies. Try them if you're there. So good.

http://www.yelp.com/biz/ukrainian-east-village-new-york

Sour cherries sound interesting. I have a bag in the freezer, I was thinking of making a pie. I mostly have savory pierogis, some of the types around here include:
bacon and jalapeño
spinach and ricotta
kielbasa and sauerkraut
but I think potato and cheese is most popular.

if you've got sour cherries - make a cold cherry soup

but you can't go wrong with tart fruit-filled pierogies either

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I like the classic savoury ones - partly because they're great carriers for fried onions

I have some every year at the CNE. It's a tradition for me, my best friend and her son. MA and I have been having pierogies at the Ex for over 40 years now. Her son's almost at the 20 year mark. Traditions with friends rock

What is the difference between dumplings and pierogis and raviolis? Is it merely the shell material and shape?

the ingredients and prep of the wrapper doughs are different

the fillings are different

They're also served differently. Pierogies are often served with butter-sauteed onions, kielbasa or bacon, and sour cream.

Yum. I can't manage that calorie-wise anymore, with the potatoes, dough, butter- soaked onions, but yum. There's a large eastern European population here, so great perogies, etc. are readily available.

I've heard from dietary professionals that there are "no bad foods," only bad servings. 3 pierogies: ok, 30 pierogies, not so much.

I definitely agree. Everything in moderation. My husband had a side dish of 4 Sauerkraut perogies, with a dollop of sour cream and chives, for dins tonight.