King Arthur chefs made a variant of 'Ruthenian' but very much authentic Polish pierogi from eastern Poland. Ruthenia was segmented and absorbed by Belorussia and the Ukraine. Very often I hear people confusing Russian for Ruthenian just as Pennsylvania Dutch (Deutsch/German) is confused for the Netherlands. There are as many eastern European and Russian variants of what are generally thought of as Pierogi as there are family recipes for many eastern European staples like pierogi, babka, kugelhopf, kolaczki, kulik, etc.. The important thing is King Arthur is presenting another wonderful, comforting international 'favorite' food to be tried and savored, not disputed. Thank you King Arthur for your many delicious recipes. Love all your flours. Am now experimenting with your typo 00 pizza flour (pizza another world favorite) in my modest home oven. Have been making all manner of pierogi for over 30 years. Although some of my family put onion in their Ruthenian pierogi, I prefer onion and butter over the pierogi right off the boil. Also, having lived in an area of the country where twarog (Polish farmers cheese) was not available, I stumbled on feta cheese mixed with a little ricotta instead of farmers cheese. The tang and brininess really give them zing--o matko! Delicious!

• Reply