Pierogi, as is often pointed out, is a plural, because, like ravioli, these plump little Polish dumplings are never served singly and more often than not come in a generous heap for everyone to dig into. They come in many guises – minced meat, sauerkraut, mushroom, even blueberry – but perhaps they are most commonly filled with a deliciously starchy, creamy mix of potato and soft cheese.
Known as pierogi ruskie – a name that refers to the people of the northern Carpathians of southern Poland, western Ukraine and eastern Slovakia, who were formerly known as Ruthenians – they’re vegetarian-friendly, fun to make and turn a few simple ingredients into a feast. Though the process is simple, it is quite labour-intensive, so I’d suggest making more than you need and freezing a batch as a gift to your future self.
