Tastes and ingredients of Polish pierogi. Pierogi are made of a thinly rolled dough with various fillings. A large number of filling types makes this Polish food a snack, spicy first course or even a dessert. Originally, in Poland the most traditional filling are: forcemeat, sauerkraut and mushrooms. Pierogi are traditionally served sauteed in melted butter with onions or bacon in a large skillet. Frozen perogies are often warmed first in simmering water to thaw. Simply heat some water to a low boil in a large pot, and remove them with a slotted spoon when you're ready to saute. Perogies can also be served with steamed veggies. These veggies can be prepared with 2 tablespoons of margarine or butter, 1 small clove of finely chopped garlic, 1 teaspoon of grated lime peel, 1 teaspoon of finely chopped serrano, ½ teaspoon salt, 1 tablespoon of fresh lime juice, 3 cups of cut-up fresh vegetables. 1. Bacon and Caramelized Onions Let's start with a traditional Polish topping. Cheese and potato perogies are usually topped with crisp and smoky bacon and sweet caramelized onions. This topping has a wonderful balance of sweet and savory and tastes amazing with the dumplings. To make: Fry bacon in a pan until crisp. With a classic filling of white cheese, potato, and onions, pierogies are perfect to be served with an array of different types of meat. We have handpicked four unique and flavorful meat dishes you can try. Polish Coddle with Kielbasa During the autumn and winter months, pierogi are stuffed with a mixture of wild mushrooms and sauerkraut. These pierogi are traditionally eaten on Christmas Eve as many Polish people do not eat meat on this day for religious reasons. The dumplings are served in bowls of borscht. Summer is the season when most sweet pierogi are made. nSA22.

how are pierogies traditionally served