A Polish specialty of half-moon-shape noodle dumplings filled with a savory or sweet minced mixture. Classic fillings include various mixtures of cabbage, sauerkraut, onions, potatoes and farmer's cheese. Minced meat and other vegetables may also be used. Sweet fillings typically include fruit such as prunes or blueberries. After the pierogi are cooked in boiling water, they're sometimes sautéed in butter and can be topped with toasted breadcrumbs, sauce or sour cream. They can be served as a first course or side dish. See also pirozhki.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.