page_title: Pierogi
section_title: Preparation
hierarchical_section_title: Pierogi / Ingredients and preparation / Preparation
caption_attribution_description: Lietuvių: Virtiniai Русский: Вареники
context_page_description: Pierogi are filled dumplings made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. They are usually then pan-fried before serving.
  Pierogi are often associated with Central and Eastern European nations, where they are considered national dishes. Pierogi-like dumplings are popular in most Central and Eastern European countries as well as in modern-day American cuisines, where they are sometimes known under different local names. Among Ukrainians, they are known as varenyky.
  Typical fillings include potato, farmer cheese, sauerkraut, ground meat, mushrooms, or fruits. Savory pierogi are often served with a topping of sour cream, fried onions, or both.
context_section_description: The dough, which is made by mixing flour and warm water, sometimes with an egg, is rolled flat and then cut into squares with a knife or circles using a cup or drinking glass. The dough can be made with some mashed potato, creating a smoother texture. Another variation popular among Czechs and Slovaks, uses dough made of flour and curd with eggs, salt, and water.
  The filling is placed in the middle and the dough folded over to form a half circle or rectangle or triangle if the dough is cut squarely. The seams are pressed together to seal the pierogi so that the filling will remain inside when it is cooked. The pierogi are simmered until they float, drained, and then sometimes fried or baked in butter before serving or fried as leftovers.  They can be served with melted butter or sour cream, or garnished with small pieces of fried bacon, onions, and mushrooms. Dessert varieties may be topped with apple sauce, jam, or varenye.
caption: Lithuanian virtiniai
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