Pierogi are actually Polish dumplings of unleavened dough, stuffed with a variety of fillings (meat, cheese, sauerkraut or fruit), and boiled. The filling I favour is Sauerkraut and dried Porcini mushrooms.
Pierogi resemble Chinese Potsticker Dumplings in size and shape, but because the dough contains egg it is more stable. You can make the Pierogi in advance and store them in the fridge for a couple of days; indeed, I think they taste better for it.
Time: 45 minutes
Good with: Borscht