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Pierogi is a thin dough made from various types of flour that wraps around a filling. Usually, pieces of dough are cut out using various kinds of cutters and then these pieces are filled with some kind of stuffing, after which the dough is wrapped around the stuffing and usually stuck together by hand. Although the origin of pierogi is attributed to China and they are quite widespread in various countries, in recent years, many foreigners have attributed them to a typically Polish dish: pierogi is a Polish-style dish.

And indeed, pierogi have been known in Poland for a long time, some embed the dish as far back as the 13th century. In Poland, pierogi are usually made from wheat flour and the filling can be almost anything, but usually it is meat, cabbage, mushrooms, fruit, jam or cheese. They may be served as a dessert served sweet or as a main course usually served salty, as dumplings with meat and pork scratchings. Pierogi can be boiled, baked or fried. Pierogi mean variety.

It is said that pierogi were brought to Poland by Jacek Odrowąż, the first Polish Dominican friar to be appointed patron of Poland (as well as St. Stanisław Kostka), when he became acquainted with their taste during his visit to Kiev (presumably in 1228) and came up with the idea of spreading this cheap dish as food for the Polish poor.

Recently pierogarnias have appeared almost everywhere in Poland. The small dumplings, called ravioli, are used as an accompaniment to borscht, together being one of the popular dishes served during the Polish Christmas Eve.

(Translated with www.DeepL.com/Translator)

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