Of all Polish foods, the best-known and loved food in the United States are pierogies. These culinary delights are perfect as a main dish, side dish, or snack. Nutritious and easy to prepare, pierogies are becoming America's new fast food. Just place them in boiling water and they are ready to eat in just a few minutes. You may also saute boiled pierogies until golden brown. Serve hot with sour cream. Baked, fried, or boiled – they’re a delicious ethnic food.

Boiling: Thaw frozen pierogies in boiling water until they rise to the surface approx. 4-5 min. Drain and Serve. 

Tracing the history of the pierogi is tricky because the food did not suddenly materialize in some small town and then remain static over time. Since pierogi are basically dumplings, there is some evidence to suggest that pierogi ancestors, as it were, made their way from the Orient across Central Asia where they were more veggie-filled and into Eastern Europe. All the while, the dumplings evolved, developing fillings appropriate to the local area. Somewhere on this pierogi continuum, the food took on its familiar form, the vaguely consistent and over-generalized Eastern European pierogi. Within that region cabbage came into popularity in the 1500s and Potatoes were rooted as a staple food by the mid 1700s. Those remain perhaps the two most popular main fillings in most pierogi-loving countries. As Eastern European immigrants came to America in the late 1800s and early 1900s, they brought their pierogies with them, and permutations of the more Polish variety (potato-cheese or cabbage pierogi) seemed to catch on with other Americans. Of course, most of these immigrants settled in the Mid-Atlantic states or in urban industrial centers like Chicago, accounting for the still-resonant popularity of pierogi in those areas.