By Taste
Pierogi (dumplings)
A meal of old Polish and Polish cuisine, salty or sweet filling wrapped in a piece of the most wheat flour pasta. Dumplings can be of various sizes: from tiny ears to a huge single pie, which is cut into slices before serving. Dumplings with salty filling are served hot for lunch or dinner. Sweet stuffed dumplings are also served cold and for dessert. Commonly known are Russian dumplings, dumplings stuffed with meat stuffing and dumplings from sour cabbage with mushrooms. Pierogi are also found in numerous regional varieties.
Russian dumplings, Galician pierogi - popular in Poland and Ukraine (ie in Rus) kind of dumplings, whose name derives from Red Rus (Galicja Wschodnia). It should not be confused, as is often done, with Russia, where this type of pierogi is not well known. The dough is prepared from flour, water and salt (sometimes also eggs), and stuffing from the curd-potato mass with the addition of salt, pepper, and fried onion. The dough is rolled out to a thickness of about 2 mm, the stuffing is covered with dough and boiled in water. The dish is served with cracklings, fried onions or sour cream.
