Marek Widomski of perogies dough with sour cream Culinary Institute in Kraków, Poland. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. The dumplings can take on many fillings, but potatoes are the most traditional. They can be boiled or pan-fried—or cooked in an air-frier if you have one—and make an excellent appetizer, light lunch, or dinner. Boiled or fried is simply a matter of personal preference. Boiled pierogi are softer, more like ravioli, while pan-fried have a crispy exterior, similar to pan-fried dumplings.