Authentic Polish Lazy Pierogi Recipe + Tips For Making Kluski Leniwe (2024)

FAQs

What is the difference between kluski and pierogi? ›

Kluski (singular: klusek or kluska; from German Klöße) is a generic Polish name for all kinds of soft, mushy dumplings, usually without a filling. There are many different types of kluski, differing in basic ingredients and preparation method. Kluski are distinct from pierogi and stand-alone pasta dishes.

Ruskie pierogi are probably the most popular kind of pierogi in North America and Poland. The other popular pierogi in Poland are filled with ground meat, mushrooms and cabbage, or for dessert an assortment of fruits (berries, with strawberries or blueberries the most common).

Unlike pierogi, which are made with flour, eggs, water, and salt, the dough for these kopytka dumplings includes mashed potatoes. Although potatoes are a staple in Polish cuisine today, they took a while to catch on when they arrived in the country during the 18th century.

This recipe is a simple combination of flour, eggs, water, and salt.

However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious. But, if you're a stickler for tradition, bring a pot of salted water to a boil, drop the pierogies in and wait for them to float. It takes around 3 minutes.

The most famous is the Biłgoraj pierogi stuffed with buckwheat, potatoes, and cheese and then baked in the oven. Pierogi are an important part of Polish festive seasons, particularly Christmas Eve (Wigilia supper) and Christmastide.

Varenyky is the more commonly used term in Ukraine, often eaten with sweet fillings, while pierogi are the national dish of Poland. Different to pelmeni as they are usually vegetarian, varenyky and pierogi can be served fried in butter, usually as an appetiser or a dessert.

The perogy has roots in Poland, Russia, Lithuania, Slovakia and Ukraine, with slight differences between each country on the names and fillings. Ukrainian perogies, known as varenyky, can be stuffed with sweet or savoury fillings.

Amish Perogies - traditional real cheese & potato. dumplings served with house-made sweet chili sour. cream.

Pierogi are Eastern European stuffed dumplings that are usually boiled. As with many traditional foods, there are regional varieties with fillings ranging from sweet to savoury, meat to meatless.

What are Ukrainian perogies called? ›

The word 'varenyky' comes from the Ukrainian word 'varyty´ or 'to boil' because this product is cooked in boiling water. This comfort food is spelled many different ways: pyrohy, pyrogy, pyrogie, pierogi, perogi and others. We've chosen the phonetic spelling of the Ukrainian pronunciation which is 'pyrohy'.

Traditionally pierogi are served with simple toppings: fried onions, lardons, melted butter, sour cream or pork rinds. These toppings may also be upgraded or replaced with more complicated sauces, as well as fresh herbs like parsley, chives, dill, mint, thyme, rosemary, tarragon or basil.

Regardless of how you choose to spell it, pierogi are the very definition of comfort food. Think pillow-soft dumplings, oozing butter, filled with deep flavours and often served with a smorgasbord of toppings or sides (often crispy bacon and sour cream).

Kluski noodles, egg noodles, and pasta are like cousins. All three of them are similar and yet different when it comes down to the ingredients used to make them.

Pyrohy or Varenyky – Did you know? In Ukraine, pyrohy are best known under the name of Varenyky. The word 'varenyky' comes from the Ukrainian word 'varyty´ or 'to boil' because this product is cooked in boiling water. This comfort food is spelled many different ways: pyrohy, pyrogy, pyrogie, pierogi, perogi and others.