National Pierogi Day is upon us although, if we're being honest, every day is National Pierogi Day for those of us who love these small pillows of heavenly flavor. While it's true that Polish food is so much more than just pierogies, this side dish is a huge part of the national cuisine and many cultures have adapted their own versions of dumplings. Pierogies are also highly versatile in terms of usage as well as filling, and they can come in any flavor from savory to sweet.
They can be the main dish or just a side, which is what makes these pasta-style dumplings so wonderful. In Poland, they are served in a classic manner but there's an entire world of serving methods out there and it's time that we explore them all. If there's one thing we can guarantee, it's that readers have never had pierogies in quite these ways before.
The Ultimate Classic
The most common pierogi filling is cheese and potato and this blank canvas leaves plenty of room for exploration as far as toppings, sauces, and main dishes go. In Poland, the most traditional method of serving these pierogies is with an easy topping of bacon and (more) onions; the smoke and meatiness from the bacon play well with the sweetness of the caramelized onions.
To make this dish, it's as simple as cooking (good) bacon first and reserving some of the fat and grease in the pan in order to cook the onions. The bacon flavor translates well to the onions, while the sweetness as they continue to cook rounds out the starchy, filling nature of the pierogies.
A Close Second To Tradition
Not feeling the bacon and onion combo? Sour cream is a very close second when it comes to cooking pierogies, as this tangy dairy manages to cut through some of the richness that is a pierogi. Foodies can enjoy the plain Jane way of combining pierogies and sour cream or they can jazz it up a little bit.
Some fresh herbs added to sour cream will make for an herby, earthy, tangy bite that pairs so unbelievably well with a warm potato and cheese pierogi. This is the perfect dipping sauce as well if you happen to be a pierogi dipper rather than a fork-and-knife type of person.
Sauteed Cabbage With Bacon Or Some Root Veggies
This is the perfect balance of healthy and, well... not so healthy (but bacon doesn't count, right?). Of course, the bacon part of this dish can always be swapped out for a healthier alternative such as olive oil, but it just adds more flavor. Green cabbage can be chopped and sauteed in bacon fat until just wilted, which adds immense flavor to any dish, not just those which are getting topped with pierogis. This is more of a complete dish but there is an even healthier alternative.
It might start out sounding a bit like a Thanksgiving dish but roasted root veggies are a delicious accompaniment to potato and cheese pierogies. According to Insanely Good Recipes, the best trio is carrots, parsnips, and Brussel sprouts. When roasted to brown, crispy perfection, the sugars in the carrots caramelize slightly to give a hint of sweetness while the Brussels come through with a nutty flavor and signature crunch. The parsnips round out the trio with a signature spice and earthiness, making this one fantastic side dish. The only thing missing is a side of perfectly soft and tender pierogies.
Tomatoes Over Tomato Sauce
It might be tempting to go the easy route and pour some tomato or marinara sauce over pierogies, if only due to the fact that, yes, they're similar to tortellini or ravioli. However, this isn't true in any way, considering pierogies are so much better (according to some unbiased foodies... insert sarcasm here). The problem with an overwhelming sauce such as this is that it comes with its own spices and flavor profile, which can easily overpower something as delicate as a pierogi.
While it's fine for a simple, plain cheese pasta, it's not the best choice for a filled dumpling. Rather, to get a hint of acidity and some mild sweetness, Insanely Good Recipes suggests slow-roasting fresh tomatoes in the oven to achieve the same level of tomato flavor without the overwhelming accompaniments of a marinara sauce. Simple, fresh herbs can be used, such as thyme or oregano but other than that, just olive oil, salt, and pepper are necessary. When they're perfectly cooked, slightly brown, and start to give off a delicious aroma, they're ready to be spooned over pierogies.