Pierogi

Pierogi is a Polish dumpling that can be stuffed with all sorts of ingredients, including pork, potatoes, cheese, mushrooms, cabbage, sauerkraut, rice, or fruit. Pierogies can be boiled, fried, or baked, and are often served with sautéed onions and sour cream and sometimes crumbled bacon. Our pierogi at Kielbasa Factory are delicious, our dough is soft and the fillings are plump. We stick to old Polish and true recipes made with good ingredients. Pirogies are also made in Slovakia, Czech Republic, Ukraine or Russia.  Unlike the Italian ravioli, pierogies are made with soft dough.

Here is a sample of Pirogies you can find in our store.

Blintzes is a type of thin pancakes (nalesniki) which typically lacks a leavening agent, blin and blintchick are Russian names for crêpes. Blintzes are one of the types of bliny. Blintze is a thin usually wheat-flour pancake folded to form a casing (as for cheese or fruit) and then sautéed or baked. Blintzes were symbolically considered by early Slavic people in pre-Christian times as a symbol of the sun, due to their round form. They were traditionally prepared at the end of winter to honor the rebirth of the new sun (called “pancake week”). French crêpes are made from unyeasted batter (usually made of flour, milk, and eggs) and are also very common in United States and Eastern Europe. All kinds of flour may be used for making blintzes: from wheat and buckwheat to oatmeal and millet, although wheat is currently the most popular.

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