Pierogi, dish known in Poland, Russia, Belarus, Ukrain. They are known also as perogi, perogy, piroghi, pirogi, piroshki, pirozhki, pyrohy, pielmieni or Piroggen. Only plural form is used : pierogi instead of pierog.
The word "pierÃ³g" means the dish prepared from cooked dough, baked dough or deep fried dough, rolled out thin and filled up with various fillings. In Poland the mostly used pierogiâ€™s fillings are : ground meat, pickled cabbage with mushrooms, seasonal fruits (berries, strawberries etc.), buckwheat, cottage cheese- sweet or with cooked potatoes and onion (Pierogi Ruskie). In other countries other fillings are used: cooked eggs, fish, spinach, jelly or even chocolate and honey.
Pierogi were known in Poland from XIII century. They were "imported" from far east thru Russia. The word "pierogi" started appearing in second half of XVII century. In XIV-XVIII centuries it takes form "pirogi", although in XV century personal names originated from pierog are noted. According to BaÅ„kowski this word and other forms of it in Slavic languages are brought from Ural dialects. Another hypothesis points at Russian word "pir" â€“ holiday - occasion and old Russian "piru".
Long time ago pierogi were prepared only during holidays and each holiday had its own type of pierog different in filling and shape, eg..: "kurniki" â€“ large wedding pierogi always with chicken meat; "knysze" â€“ mourning pierogi, served during funeral reception; "koladki" â€“ prepared in January during pagan holiday "Kolady" (from old Russian"Koliada" â€“ Polish "kolÄ™da"); "hreczuszki" â€“ prepared from buckwheat; "sanieÅ¼ki" and "socznie" â€“ sweet little pierogi fried on the occasion of name day.