“a little piece of heaven”
Homeland of pierogi is a certain of beautiful countries of the European Union - Poland. Some legends say that pierogi have been made in Poland since the 13th century and arrived in Poland via Russia from the Far East. Other legends claim that pierogi were introduced to Polish cuisine about 500 years ago by Queen Bona, who was Italian. For the first time a word pierogi appears in Polish literature in the second half of the 17th century - the time of some of the first Polish cookbooks being published. We might never discover the true origin of pierogi, but we know that they became one of the favorite and most versatile dishes among many nationalities. Pierogi arrived in the U.S. in the early 1900s. During the 1940s, these crescent-shaped pockets became a staple of fundraisers held by churches in the northeast and throughout the upper Midwest. By the early 1950s, pierogi appeal began broadening among Americans of all ethnicities. Pierogies are made of a thinly rolled dough filled with various fillings. A large number of filling types makes this Polish food a snack, first course or a dessert. Originally, in Poland the most traditional filling are: meat, sauerkraut & mushrooms and potato & cheese. A vegetarian variant of pierogi made from kraut and mushrooms is dished up during the traditional Christmas Eve dinner.
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