National Pierogi Day

National Pierogi Day If you are not familiar with pierogi, was yesterday the day to know.

The pierogi, a descendant of the culinary traditions of Eastern Europe, came to the U.S. in 1900. During the 1940s, these bags crescent a staple of fund-raising power of churches in the Northeast and throughout the Midwest. In the 1950s, pierogi appeal began expansion of Americans of all ethnic groups.

On 8 October 1952, Produced Ted Twardzik, Sr, founder of Mrs. T's Pierogies, and the first samples of the company to a local grocer. Today's pierogi were a staple food option for families on weekdays in the U.S.

Here are some fun facts about the staple of popular American fare.

Pierogi is a dish made of boiled dumplings of unleavened dough, stuffed with various ingredients. They are usually half a point, but are square in some kitchens.

Whiting celebrates food in Eastern Europe with an annual festival in late July. It's even been featured on Food Network and Bon Appetit magazine, among others.

Mrs. T's Pierogies, the largest U.S. producer pierogi, pierogi produce sufficient to:

  • Stretch over 23,000 km, peak to peak
  • Cross the USA at the widest point, nearly 7 times
  • Carpet of 712 football fields (including end zones)

In 2008 alone, Americans take up more than 31 million pierogi.

There are different words: pierogi, perogi, perogy, pirohi, piroghi, canoes, wooden boat pierogy, pirohy, pyrohy

Easy Skillet Pork and Pierogi

  1. 1 (16-ounce) box of Mrs. T's Potato & Cheddar Pierogies
  2. 2 tablespoons vegetable oil, divided
  3. 1 pound fillet of pork, thinly sliced
  4. 1 / 2 teaspoon salt, divided
  5. 1 large potato, peeled and cut into 1 cm pieces
  6. 1 medium leek, thinly sliced 3 green onions, sliced
  7. 1 cup water

DIRECTIONS: Sauter pierogi in a 12-inch skillet that box leader. Set aside. In same skillet, cook pork chunks and 1 / 4 teaspoon salt over medium-high heat in 1 tablespoon oil until well browned on all sides, with frequent shaking. Set aside. Add a tablespoon of remaining oil in same skillet. Cook sweet potato chunks and 1 / 4 teaspoon salt over medium heat for 5 minutes. Add the leeks, cook 1 minute. Add the water at high heat, bring to a boil. Reduce heat to low and simmer about 10 minutes or until potatoes are tender, stirring occasionally. Add the pierogi and combine the pork, heat through.

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