A delicious staple of Polish cooking. I prefer the potato dumpling, myself. Along with sour cream, of course. We go to Vesalka’s on the east side of Manhattan when we need eastern European food on a cold winter’s night.
I miss that variety now that we live so far from Boston.
If you’re ever in the Chicago area, I recommend a restaurant called “Staropolska.”
A quick and easy variant for lots neo-pirogi when unexpected company arrives.
Pillsbury Grand Buttermilk Biscuit in the tube.
Mince thick cut bacon, Wegmans is great or Canadian, mince onion.
Fry bacon and onions together, add pepper to taste.
Set aside.
Crack cold biscuit tube, separate biscuits, then separate each biscuit again for two patties.
Add about about a teaspoon of bacon onion mix, fold dough to form lunette, pinch edges, use wet finger if necessary.
Load up baking tray, egg wash all and put in pre-heated oven @450 IIRC. Done in about 12-15 when golden brown.
Lighter than traditional heavy dough, but oh so delicious with coffee, beer, soup, you name it. Good cold or 10 sec in med size micro wave.
When the urge hit during football season I’d bake 5 or 6 dozen for family and buds. Always the first to get polished off. Change filling per taste, works well with jams, esp blueberry, or veggie such as spinach.