Or should that maybe be PQ?
The root of Polish “pierogi” is “pir,” for festivity. Pierogies look like half-circles of dough because they start out as circles you cut with a drinking glass–then you fold each in half over some bulging lump of good filling.
People boil, bake, or fry these fat little dumplings in many different Slavic home kitchens.
Frank’s dynamic Grandma Wilczek, who grew up in Babice, made delicious fried pierogi every Thanksgiving. But Warsaw’s Pierrogeria goes way beyond Grandma, offering pierogi with every kind of filling from mushrooms and spinach to blueberries, raisins, and rum.
Yum. I really like Polish pierogies. But I’m afraid that if people keep taking me out to wonderful Polish restaurants, meal after meal after meal, I’ll look more like a fat little dumpling than I really want to!