pierogi

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Everybody's favorite! Pierogi, just like babcia makes them! Our dough and stuffing are gently prepared each day. Inside each doughy pouch, you'll find our hand-prepared fillings of fresh vegetables, cheeses, meats, and spice. Our homemade pierogi are all-natural, with no additives or preservatives. Made fresh every day, and frozen right before shipping.

What are Pierogi?

Pierogi are probably the most popular item in Polish cooking, and fans of pierogi include people of all ethnicities and backgrounds. Pierogi are delicious!

Polish pierogi are made from unleavened dough, and each pierogi piece resembles a pouch or a type of Slavic ravioli. Inside, you will find traditional fillings such as potato and cheese (pierogi ruskie), sauerkraut and mushroom (pierogi z kapusta i grzybami), ground spiced pork (pierogi z miesem) and more. There are also sweet pierogi for dessert.

The word "pierogi" is plural. You hardly ever eat one: you have a plate of 'em! The singular form of the word is "pierog," but even in Poland, the singular form is seldom used.  Sometimes folks might say, "I love pierogies" or "I'd like to buy pierogies." This is an English-language adaptation of the word, and it's perfectly fine. You can learn more about pierogi on Wikipedia.

As you probably know, pierogi are highly versatile. You can make savory pierogi for meals and sweet pierogi for desserts. You can boil them, fry them, saute them, roast them and stir-fry them. And that's before you get to the toppings!

The most classic topping for a pierogi meal is to adorn the little doughy pouches with generous lashings of caramelized onions. Fantastic! For dessert or for a snack, sweet pierogi are typically topped with whipped cream or with a sprinkling of sugar. Inside, they are usually filled with fresh fruit to make blueberry pierogi, strawberry pierogi and more.

Poland itself is more than 1,000 years old, and it is in Poland that you will find the most widespread preparation and consumption of pierogi in the Old World. Pierogi are a family tradition and a favorite Polish food.

In the United States, many families make or buy pierogi on a regular basis. And many more return to the pleasures of pierogi during Thanksgiving and Christmas. Pierogi are at once a link to the past and a delicious, contemporary meal.

Buy Pierogi Online

Here at Piast Meats & Provisions, you can buy pierogi online. We deliver to all 50 states! And here's how we pack with care. If you live in the Northeast, you can receive your order with easy overnight shipping. Wherever you live, your order arrives with the contents packed correctly and chilled inside.

Buy Pierogi in New Jersey

You can also buy pierogi in New Jersey at one of our two stores. Are you craving homemade pierogi in New York City?  Our flagship castle store is just 15 miles from the Empire State Building and 15 miles from Newark Airport (EWR). Visit us when you're coming; visit us when you're going! We look forward to seeing you in person or online. Do zobaczenia!

PIEROGI QUEEN TO ORDER PLEASE GO TO:

WEB SHOP

Pierogi Queen Bakery is a specialized bakery. We make two products – 26 different kinds of traditional Polish Pierogi and Nalesniki – Crepes, French style pancakes. Since 1981 this small family company produced a limited quantities of their well known brand in the bakery situated next to the Deli, inside the historic building of the Polish National Home in Enfield.

Pierogi are more than just dumplings of unleavened dough stuffed with varying ingredients. Pierogi were traditionally peasant food, but eventually spread in popularity throughout all social classes, including nobles. They are served at many festivals, playing an important role as a cultural Polish dish.

Yes, Pierogi are the Polish pride, the national dish, but, most importantly, they are the best-known and loved Polish food in the United States. These culinary delights are perfect as a main dish, side dish, or snack. Nutritious and easy to prepare, just quickly boiled or sauteed in butter until golden brown. Served hot with sour cream or garnished with caramelized onions.

Our Pierogi, known as Pierogi Queen, are made according to a secret, generations old recipe. We were producing filled dough products in the bakery inside the Polish National Home of Enfield since 1981. Just ask around – everybody in the New England area will tell that our Pierogi are the best, but always difficult to find. We just can’t produce enough Pierogi to meet the demand, and we just don’t want to change our traditional production style – handmade with all natural ingredients. Like all home-made versions they are filled with one of the following: mashed potatoes & onions seasoned with salt and pepper, farmer’s cheese, sauerkraut, cabbage or fruits. These are then boiled, and either served immediately at our Deli, sold fresh the same day or quickly frozen to preserve the freshness and taste.

We sell our Pierogi in wholesale to over 30 stores and restaurants all over New England.We ship all over continental US.

WEB SHOP

Why people choose our Pierogi:

Meat Pierogi People are calling us all the time and asking where can they buy our meat pierogi. There is only one place that sells Pierogi Queen meat pierogi and that is: The Old Country Deli, our deli in Enfield.

We do not sell meat pierogi in any other store!

If somebody tries to sell you meat pierogi under our trade mark or just say that this are our meat pierogi – that is simply not true. We have to keep some of our special products exclusively for our deli and our customers – and if you want to try real home made beef pierogi made by Pierogi Queen – you will have to come to our store in Enfield – or order On line.

We ship all over continental US.

WEB SHOP

Please feel free to contact me at 413-686-1874 for menu prices, to make reservations or for any question you may have. Chef and owner Sasha Skerla

I’m going to show you how to make homemade pierogi. This Polish food has been a part of me as long as I can remember. Traditionally an Easter recipe, we make these Polish dumplings all year round.

Growing up in inner-city Detroit, my childhood was filled with many visits to the local bakeries owned by Polish families. During certain times of the year, you could get fresh kielbasa sausages and these amazing Polish dumplings.

Polish Dumplings

As a boy, I was lucky because my mom knew how to make pierogi and we didn’t have to depend on the bakery. My family was pretty traditional, and Polish food was very important to us.  For different seasons, we would have different family meals from our Polish heritage.

At Christmas time, we would have a special type of meat pie. That recipe was handed down from my dad’s side. At Easter time, we would have Polish stuffed cabbage.

Perhaps more than any other holiday food and during the weeks leading up to Easter, my mom would make this family recipe of pierogi, for a wonderful Lenten treat.

What are Pierogi?

Sadly, most Americans know this ethnic food as “Mrs. T’s Pierogies.” Although I have nothing against Mrs. T, (I’ve never met her,) I’m here to tell you that you can do much better with homemade pierogi from Mrs. (or Mr.) X.  (Use the first letter of your last name.)

The best way I can describe them is a Polish ravioli.  Usually, these are served on meatless Fridays during Lent.  These homemade ravioli can be filled with a wide variety of things. Kielbasa (Polish sausage) is our go-to side dish partner for this recipe.

Although they are the national dish of Poland, these boiled and then lightly fried dumplings are popular in other countries such as Hungry, the Ukraine, Russia and some Baltic countries. Depending on which country you are in, they are known by many different names and spellings, including:

They can be filled with almost anything, but in Poland, the traditional filling is made of a combination of potatoes andfarmer’s cheese.

How to Make Pierogi

This is my family recipe for pierogi and it is how my mom always makes these and how her mom taught her to make them. Often while growing up, my mom would stuff them with a potato and cheese filling.

However, they can also be stuffed with sauerkraut or cabbage, a meat mixture, or even be turned into a sweet treat, by filling them with a  plum or prune mixture. If you were to ask any of my siblings, I am certain that their favorite, as well as mine, would be the potato and cheese filling.

As I started to make them for my family, I played around with the filling recipe. Then one day, I took a cue from one of my most favorite side dishes, a twice-baked potato. Thus, I began to add bacon, sauteed onions and sour cream to the potato mixture.  For those of you that decide to make this for Lent, simply omit the bacon.  You will still have a wonderfully delicious treat.

Let me tell you,  once you fill the pierogi dough with this flavorful mixture, and then you fry them up and add a dollop of sour cream; you are in heaven.

I’m hoping this savory list of ingredients has caught your attention. Now, let’s get started making these! (The full recipe including ingredients and amounts is found at the end of his post.)

1. Start by peeling and dicing some potatoes. We prefer russet potatoes as their starchy composition gives you a light and fluffy yield.

2. Fill a stockpot with saltwater and boil the potatoes until they are fork-tender.

3. While the potatoes are cooking, you can sautee the onions. Reserve a little of the bacon grease to use for extra flavor. You’ll want to sautee them slow and low until they have a nice brown color from caramelization.

4. Drain the potatoes and use a potato masher or fork to incorporate the rest of the filling ingredients. Allow the mixture of filling to cool

5. When the filling mixture has cooled, you can roll it up into little balls, ½ to 2 inches in size.  While you are waiting for the filling mixture to cool, you can start making the pierogi dough.

10. Use a large-rimmed drinking glass (about 4 inches in diameter) to cut the dough. Place a ball of filling in the center and fold it over.

11. Seal each pierogi tightly with wet fingertips and crimp the edges with a fork.

12. Boil the pierogi in a stockpot of salted water. They are finished cooking when they rise to the top.

13. Lightly sautee each portion in a frying pan with hot butter.

Pierogi make a great side dish, or even a meal on to their own.  When you make these, I would suggest making a large batch.

These dumplings freeze well for a future meal. That said, I can almost guarantee that they probably won’t last that long.

When I make them, the kids go wild.  It is not uncommon for each boy to eat 3…4…5.  I think the record is 10.

Please give these Polish dumplings a try.  Your family will thank you!

FAQ for Making Pierogi Can I use Leftover Mashed Potatoes to make Pierogi? How to Freeze Pierogi What can I use for Pieroi Filling? What to Serve with Pierogi

This is usually a savory comfort food (depending on the filling.) Therefore, savory side dishes will taste great along with them. Some of our favorite things to serve with pierogi include:

Scott shows you in more detail how to make pierogi

If you have made our Pierogi or any other recipe on Platter Talk, please let us know your thoughts in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see what we have cooking!

Updated from the original post of March 8, 2015

Pierogi History

Pierogi are one of the most recognizable Polish foods. Pierogi is actually the plural form of the word pierog, a generic term for filled dumplings. These half circular dumplings are made from unleavened dough and are stuffed with fillings. These fillings can include mashed potatoes, cheese, sauerkraut, cabbage, mushrooms, spinach, ground beef and even grains or legumes. Because of the endless possibilities when it comes to filings, pierogi can be anything from sweet to spicy. Pierogi is Poland’s national dish and enjoyed year around by all ages. As stated earlier, pierogi have been made in Poland since the 13th century.

Pierogi Origins

Although associated with Polish food and Poland, the origins of Pierogi are often disputed. The rich history of pierogi can be traced all around China and Europe. While it’s origins are disputed, it is known that the word pierogi first appeared in Polish cookbooks and literature in the late 17th century. Claims for the origins of this dumpling have been made by Poles, Romanians, Russians, Lithuanians, Ukrainians, and Slovaks. Some believe Pierogi came from China and through Italy via Marco Polo’s expeditions. Admittedly, going back a few hundred years ago, we find information about quite a similar food being eaten in China. A prototype of pierogi could have come from China, however, the whole truth is not known. Others think the Tartars brought the recipe from the former Russian Empire. A popular story involving the origins of pierogi involve Saint Hyacinth, the patron saint of pierogi. Some believe pierogi were brought to Poland by Saint Hyacinth from Kievian Rus, now Ukraine. When Saint Hyacinth visited Koscielec in 1238, a storm came and destroyed all the crops. Hyacinth told everyone to pray and the next day the crops had rose back up. As a sign of gratitude towards Hyacinth, people have made pierogi out of the crops. Another legend involving Hyacinth is from 1241. When the invasion of the Tatars led to famine, Saint Hyacinth fed the people with pierogi.

Pierogi in the United States

Despite the numerous legends regarding the origins of pierogi, it is known that this food was introduced in the United States at the onset of the Great Depression. Pierogi were originally a family food among immigrants and were also served in ethnic restaurants. The first documented sale of pierogi was in May 1928. At the Marton House Tavern in Cleveland, proprietor Andrew Marton served pierogi to unemployed steel mill workers in the Cleveland Region. This goes back to the origins of pierogi, where were designed to ensure survival in very poor, overpopulated areas of Europe. In the post- World War II era, pierogi became a staple of fundraisers by ethnic churches. By the 1960’s pierogi became a common frozen supermarket item in many parts of the United States and Canada.

Holiday Pierogi

In the past, pierogi was prepared for holidays such as Christmas, and Easter. Each holiday also had its own flavor or pierogi and the flavor tradition is still followed today. On Christmas Eve, most Polish families enjoy Cabbage, Sauerkraut and Mushroom pierogi. The tradition of eating vegan pierogi on Christmas Eve came from the Roman Catholic Church’s mandate of a strict fast and abstinence be observed the day before Christmas. Even though the laws have changed, the traditional meal is still meatless and dairy free. For the summer, sweet pierogi filled with seasonal fruits and berries is popular. Also, important events like weddings had their own special type of pierogi, called kurniki, which is filled with chicken meat.

Feeling hungry? Check out our lunch and dinner menu for some delicious pierogi!