Slovak Pirohy (or Pierogi)

pierogies with butter and onions

Well. It’s been a year, hasn’t it?

I’m spending Christmas alone in New York this year. My first Christmas alone, and my first Christmas in New York. Since it’s just me this year, I didn’t want to order a large dinner for one person. Instead, I decided to make pierogies (or pirohy in Slovak) for Christmas Eve dinner. My family usually makes them for any holiday – Christmas, Easter, Thanksgiving, etc. – and serves them before the main meal, somewhere around the time that we’re all having some sort of festive sparkling cocktail. We typically eat them standing up as we crowd around the stove hoping to get the next batch fresh out of the pan.

The recipe I make comes from The Anniversary Slovak-American Cook Book, a gift to my mother in the 1970s. You can find the most recent version here. I’ve been making it in some form or another since I was in middle school.

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