Dumplings are like people. They come in all shapes, sizes and ethnic origins.
There are Chinese potstickers and wontons, Italian ravioli, Jewish "kreplach" and "knishes," Russian "piroshki," Ukrainian "vareniki," and Polish "pierogi," to name a few.
And, beyond providing sustenance, their sole purpose in life seems to be to give the tummy a big hug, like a pat on the hand from mom when you're having a bad day. "That's all right dear, things will get better."
"Pierogi" dough can be made with sour cream, cream cheese, potatoes or be dairy- and egg-free. They are typically filled with vegetables, meat, fish, fruit or cheese. They're food staples in Poland and the Ukraine.
In the United States, many church groups make them on Fridays year-round as fundraisers.
Homemade "pierogi" aren't as difficult as you might think. After making the dough, it's rolled to a 1/8-inch thickness, cut with a 3-inch round, filled, folded over, sealed and crimped, and then cooked by boiling or frying.
It's a fun rainy-day project and terrific to do with the kids or grandkids, especially if done in steps. Make the dough one day, roll and fill another day, and cook yet another day.
There's nothing like a homemade "pierog" (the singular for "pierogi"). Some people serve them with melted butter right out of the boiling pot. Others prefer to fry theirs fresh or after boiling.
There's no right or wrong on the fillings, so you'll see everything from blueberry to sauerkraut and mushrooms. Serve sweet "pierogi" with confectioners' sugar, and savory ones with caramelized onions and sour cream, if desired.
