I am an academic and writer living in Melbourne. I love to travel and I also love writing about all the things Melbourne, regional Victoria and other parts of Australia have to offer.
What's better than pierogi on a cold Melbourne day?
Motto: Don't eat before you come!
We are very familiar with Asian dumplings and the ever increasing number of restaurants specialising in these has contributed to this love of steamed, fried, chilli, prawn and other flavours of these little morsels of tastiness. But pierogi is another matter. If you are of Polish or Russian heritage then these will be very familiar to you and something your grandmother or mother cooked in the winter months.
In lots of ways, pierogi can be compared to the Italian ravioli, Japanese gyoza, Czech fruit dumplings, Chinese wonton and many other similar morsels with delicious fillings. Basically, pierogi are small parcels of dough with a filling. It is the filling that makes pierogi so special- it can be sweet or savoury, meat or mushrooms, fruit or sweet curd cheese. There is usually a sauce ladled over the pierogi, this could be onions fried in butter for the savoury ones and melted sugar and butter for the sweet ones.
The possibilities are endless and dependent on the cook's imagination, time and finances. Pierogi are not devoid of calories, which is one of the reasons they taste so good and on the predicted cold Saturday morning what could be more comforting?