Poland’s most famous dumplings, pierogi, are tremendously versatile. The semi-circular pockets can be stuffed with sauerkraut, fruit or cheese; topped with butter, sour cream or fried onions and served as an appetizer, main course or dessert.
This version, provided by Barbara Riembesa-Carter, is made with mushrooms. But in keeping with tradition, the ingredient list doesn’t include eggs, which can make the dough more rigid when cooked.
— Hanna Raskin