Rethinking the Pierogi

I adore these little dumplings, they are eaten everywhere in Poland and come with all types of fillings; sweet and savoury, even black pudding and buckwheat, although I can't say it was a favourite of mine. My cousin Ela in Warszawa makes a range of delicious fillings, and when staying I have to admit I am pleased to see them on the menu. This simple dish has been transformed and restaurants are serving them with a real twist. In Poland, there is a patron saint for the simple Pierogi, Hyacinth of Poland (a monk in a Kiev monastery who became the patron saint of pierogi). Try the cherry filling with cream, or the potato and saurkraut, mushroom and pork and the list goes on…..