Podlasie, Poland
Kartacze
A northeastern Polish (Podlasie) potato dumpling stuffed with meat, similar to pyzy but smaller and oval. A regional specialty, hearty and savory, served with bacon.
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Silesia, Poland
Kluski Czarne
'Black' Silesian dumplings: potato dumplings made with mashed and grated raw potatoes, giving them a dark, grayish color. Served with rolada and red cabbage, a Silesian specialty.
Silesia, Poland
Kluski Śląskie
Silesian potato dumplings: round, flattened dumplings of mashed potatoes and potato flour, with a characteristic dimple in the middle. Served with rolada and red cabbage, a Silesian staple.
Poland
Kopytka
Polish 'little hooves': small, oval potato dumplings of mashed potatoes and flour, boiled and served with butter or bacon. A simple, rustic side or main dish.
Lithuania
Kołduny
Калдуны
A Polish-Lithuanian dumpling from the eastern Kresy, filled with meat or mushrooms, smaller than pierogi. A regional specialty, hearty and savory, served in broth or with butter, a Kresy classic.
Poland
Leniwe pierogi
Leniwe pierogi is a dumpling from Poland, rooted in local cooking tradition. Distinct from food-pierogi.
Greater Poland, Poland
Pampuchy
Polish steamed yeast dumplings, soft and fluffy, served with meat sauce, mushrooms, or sweet toppings. A rustic, comforting side or main dish, a Greater Poland specialty.
Canadian Prairies, Canada
Pierogi
Poland's national dish: half-moon dumplings of thin unleavened dough, filled, sealed by pinching, boiled, then often pan-fried in butter with onions. The universal Polish comfort food.
Poland
Pierogi Lwowskie
Pierogi from the former eastern territories (Kresy), filled with meat, potatoes, and cheese, seasoned with garlic and pepper. A hearty, savory variant.
Poland
Pierogi Ruskie
The most popular pierogi: filled with a mixture of mashed potatoes, quark (twaróg), and onions, seasoned with salt and pepper. A staple of Polish home cooking and milk bars.
Lesser Poland, Poland
Pierogi z Bryndzą
A highland (Podhale) pierogi filled with bryndza (sheep's milk cheese) and potatoes, served with bacon bits and sour cream. A Tatra mountain specialty.
Poland
Pierogi z Jagodami
Sweet pierogi filled with wild blueberries (jagody), sprinkled with sugar and sour cream. A summer dessert dumpling, a childhood favorite.
Poland
Pierogi z Kapustą i Grzybami
Pierogi filled with sauerkraut and forest mushrooms, a Christmas Eve (Wigilia) staple. Savory, tangy, and earthy, served with melted butter.
Poland
Pierogi z Mięsem
Pierogi filled with seasoned ground meat (pork, beef, or poultry), onions, and spices, boiled and pan-fried. A hearty, savory variant, a Sunday dinner staple.
Poland
Pyzy
Large, oval Polish potato dumplings, often stuffed with meat, twaróg, or mushrooms, boiled and served with bacon or onions. A rustic, hearty main dish.