A pierogi is a dumpling from Poland and other Eastern European countries, made by wrapping dough around a filling and then boiling or frying it. The dough is rolled thin and cut into circles, then folded around fillings like mashed potatoes, cheese, sauerkraut, mushrooms, or even fruit, and pinched shut into a half-moon shape. After boiling until they float to the surface, pierogi are often fried in butter until slightly crispy.

Pierogi (pronounced pye-ROH-ghee) are central to Polish cuisine and celebrations. Families gather to make hundreds at a time, with everyone helping to fill and seal them. The word is already plural: one dumpling is technically a pieróg, though in America people often say “pierogies” or just use pierogi for both singular and plural.

Different regions and families have their own traditional fillings and preparation methods. Sweet pierogi might be filled with blueberries or cherries and topped with sour cream, while savory ones might contain ground meat or caramelized onions. Polish immigrants brought pierogi to America in the late 1800s and early 1900s, and today you can find them in grocery store freezers, at church festivals, and in restaurants across the country.