a small casing of dough, usually a triangle or half circle, filled as with a potato-and-cheese or cabbage mixture, boiled, and served with sour cream, melted butter, or sautéed onions
Origin of pierogifrom Polish
nounpl. pierogi, or pie·ro·gis or pie·ro·gies
A semicircular dumpling with any of various fillings, such as finely chopped meat or vegetables, that is often sautéed after being boiled.
Origin of pierogiPolish pl. of pieróg pie Russian pirog from Old Russian pirogŭ from pirŭ feast from Proto-Slavic pirŭ ; see pō(i)- in Indo-European roots.
(plural pierogi or pierogies or pierogis)
- Russian "pirozhki" (Ð¿Ð¸Ñ€Ð¾Ð¶ÐºÐ¸Ì (piroÅ¾kÃ)) and "pirogi" (Ð¿Ð¸Ñ€Ð¾Ð³Ð¸Ì (pirogÃ)) and Polish pierogi (diminutive: "pieroÅ¼ki") (dumplings) are often mixed up. They are different dishes. See pelmeni for the Russian version of the Polish pierogi. In various regions of Ukraine these terms (Ð¿Ð¸Ñ€Ð¾Ð³Ð¸Ì, Ð¿Ð¸Ñ€Ñ–Ð¶ÐºÐ¸Ì) may mean either the Polish "pierogi" or the Russian "pirozhki".