Pierogi ruskie

Evidence: 86 • authority: 72

Pierogi ( pirr-OH-ghee; Polish: [pjɛˈrɔɡʲi] , sing. pieróg [ˈpjɛruk] ) are filled dumplings made by wrapping unleavened dough around a filling and cooking in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato and tvorog cheese, sauerkraut, ground meat, mushrooms, fruits, or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Dumplings under the name pierogi are a traditional Polish dish, holding considerable culinary significance in Poland. The recipe itself dates back to at least 1682, when Poland's first cookbook, Compendium ferculorum, albo Zebranie potraw, was published. Pierogi are also…

Evidence: 55 • authority: 72

Evidence: 48 • authority: 72

Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. One of the earliest mentions of dumplings comes from the Chinese scholar Shu Xi who mentions them in a fu poem around 300 CE. In addition, archaeologically preserved dumplings have been found in Turfan, Xinjiang, China dating back over 1,000 years.

Evidence: 48 • authority: 72

Evidence: 48 • authority: 72

A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of Central, Eastern and Southeastern Europe and much of Western Asia, Northern China, and parts of North Africa. Meat fillings are traditional in Europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. Grains such as rice and barley, mushrooms, and vegetables are often included as well. Fermented cabbage leaves are used for wrapping, particularly in southeastern Europe. In Asia, seafood, tofu, and shiitake mushrooms may also be used. Chinese cabbage is often used as a wrapping. Cabbage leaves are stuffed with the filling and then baked, sim…

Evidence: 48 • authority: 72

Quark or quarg (sometimes translated as curd cheese) is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. Quark and its drier variant tvorog are traditional in various European cuisines. Quark is similar to other fresh cheeses including the French fromage blanc, cottage cheese, and farmer cheese.

Evidence: 48 • authority: 72

Polish cuisine (Polish: kuchnia polska, pronounced [ˈkux.ɲa ˈpɔl.ska]) is a style of food preparation from Poland. A dish cooked in the Polish fashion is denoted by the term à la polonaise. It evolved over the centuries to be eclectic, shaped by ten centuries of regional agricultural practices, historical trade routes, religious observance, and cultural exchange. It is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, legume, grains, mushrooms as well as herbs, and makes extensive use of butter, cream, eggs, and seasoning. Among popular Polish national dishes are bigos [ˈbiɡɔs] , pierogi [pʲɛˈrɔɡʲi] , kiełbasa, kotlet schabowy [ˈkɔtlɛt sxaˈbɔvɨ] (po…

Evidence: 41 • authority: 72