Biłgoraj pierogi

Biłgoraj pieróg (Polish: pieróg biłgorajski, piróg biłgorajski, krupniak) is a traditional Polish regional dish, originating from Biłgoraj Land, formerly prepared for important celebrations and holidays.^[1]

Pieróg biłgorajski is baked either without a crust, in which case it is called „łysy” („bald”), or with a yeast dough crust. The filling is based on cooked potatoes, quark and cooked buckwheat groats (kasha).^[1] The other ingredients are eggs, śmietana (sour cream), fatback or lard, mint (fresh or dried) and spices (salt, black pepper).^[1] The kneaded dough is formed into a rectangular or circular shape and baked in the oven.^[1] Optionally, pieróg biłgorajski can be folded in a thin layer of yeast-based dough.^[2]

The texture of the pieróg (singular) is solid, easy to break or crumble, with its appearance resembling that of freshly cooked pâté.^[2] It may be served hot or cold, with śmietana, milk or butter.^[1]

A Polish dish with a similar taste is kaszak, which is de facto a bread roll filled with Biłgoraj pieróg.

Since October 4, 2005, Biłgoraj pierogi are found on the Polish Ministry of Agriculture and Rural Development's List of Traditional Products.^[2]

• Polish cuisine
• Lubelszczyzna cuisine