Perogies, known as pierogi in Poland, are traditional dumplings that date back to medieval Slavic times. They were originally a peasant food, filled with whatever was on hand, and later became a national comfort dish served at holidays and family gatherings.

Polish regions vary the fillings: Silesia favors sauerkraut and mushroom, the east prefers potato‑onion or sweet cheese, and the south includes meat or fruit. The dough may also be made with rye flour in some mountain areas.

They are typically boiled, then optionally pan‑fried in butter until lightly crisp. They are served hot with a dollop of sour cream, fried onions, or melted butter, and sometimes accompanied by a side of stewed cabbage.

Perogies are a staple at Christmas Eve (Wigilia), Easter, and family birthdays. They are also served at harvest festivals (Dożynki) and as a comforting dish during winter evenings.

Brooke Ervin’s version uses a quick‑mix dough enriched with sour cream and butter, giving a tender crumb, and a creamy potato‑bacon‑cottage cheese filling that mimics a potato salad, offering a richer flavor than classic plain potato‑onion fillings.

Common errors include over‑kneading the dough (making it tough), under‑sealing the edges (causing leaks), over‑filling each dumpling, and boiling them for too long, which can make the dough mushy.

Sour cream adds fat and acidity, which tenderizes the gluten and creates a richer, slightly tangy crumb that mimics store‑bought pierogi dough without needing a long resting period.

Yes. Freeze uncooked perogies on a tray, then transfer to freezer bags. They can be cooked directly from frozen, adding an extra minute to the boiling time. Cooked perogies keep refrigerated for 3‑4 days.

Fully cooked perogies will float to the surface of the boiling water and the dough will be tender yet slightly firm to the bite. If pan‑fried, the edges should be golden‑brown and crisp.

The YouTube channel Brooke Ervin focuses on approachable, home‑cooked comfort food with a strong emphasis on improvisation, local grocery finds, and practical cooking hacks for everyday meals.

Brooke Ervin often experiments with ingredient swaps and on‑the‑fly techniques, like using sour cream in the dough, whereas many traditional Polish channels stick to classic recipes and precise measurements.