Discover RogiePierogi.com
Our Heritage
Our Heritage
Our Heritage
Rogie Pierogi produces handcrafted, gourmet pierogi made from Chef Owner James Woroneski's grandmother's 100 year old authentic old world dough recipe from Warsaw, Poland
Our pierogi features both traditional Polish and modern fillings, with each delicious dumpling uniquely rolled, cut and pinched by hand.
Our Chef
Our Heritage
Our Heritage
Executive Chef and owner James Woroneski "Chef Ski as everyone calls him" in 15 years as being a chef has mastered the art of Pierogi making and has achieved the designation of Pierogi Master
From a young age, Rogie Pierogi owner Chef James Woroneski desired to be artistic and creative. Early on, he found his creative outlet cooking with
Executive Chef and owner James Woroneski "Chef Ski as everyone calls him" in 15 years as being a chef has mastered the art of Pierogi making and has achieved the designation of Pierogi Master
From a young age, Rogie Pierogi owner Chef James Woroneski desired to be artistic and creative. Early on, he found his creative outlet cooking with his father who taught him the family tradition of cooking Polish cuisine.
James became fascinated with food and how ingredients could be combined and cooked in different ways to create unique flavors and textures. Most importantly, he learned his family’s traditions and have passed this experience onto others.
Life happens, and you do what you think you are supposed to do, not what you may be meant to do!
Fifteen years ago while working in electronics, James went to culinary school to start his journey to where he is today. He tutored under European Master Chef from the United Kingdom, he started his catering venture The whole time he had a crazy idea that other people would really enjoy his unique pierogi too.
James has been cultivating this idea for while, researching, testing and producing a large variety of flavors of pierogi. He believes, thanks to his dough recipe combined with creative cooking that you will not taste a better, more unique pierogi.
Flavor of the Month - August
SWEET BLUEBERRY PIEROGI
Next stop… Oregon
Stop on by for free sample Saturday every first Saturday of the month and try one of my complementary pierogi flights.
This month we’re gonna get a little taste of OREGON with a delicious Sweet Blueberry Pierogi! Simply Amazing and mouth watering delicious!
Bon Appetit !…
Healthy and delicious recipes from Chef's table to yours
Channel your inner chef with our mouthwatering pierogi and rogie pierogi recipes for quick and appetizing meals.
Explore endless possibilities that combine home-made quality of a premium product and fine dining experience. With easy to follow instructions and simple ingredients, whip up gourmet dishes!
WHAT IS A PIEROGI
What Is a Pierogi?
Everybody's favorite! Pierogi, just like babcia makes them! Our Pierogi dough and stuffing are gently prepared each day. Inside each doughy pouch, you'll find our hand-prepared fillings of fresh vegetables, cheeses, meats, and spice. Our homemade pierogi are all-natural, with no additives or preservatives. Made fresh every day, and frozen right before shipping.
Pierogi are probably the most popular item in Polish foods, and fans of pierogi include people of all ethnicities and backgrounds. Pierogi are delicious!
Polish pierogi are made from unleavened dough, and each pierogi piece resembles a pouch or a type of Slavic ravioli. Inside, you will find traditional fillings such as potato and cheese (pierogi ruskie), sauerkraut and mushroom (pierogi z kapustą i grzybami), ground spiced pork (pierogi z mięsem) and more. There are also sweet pierogi for dessert.
The word "pierogi" is plural. You hardly ever eat one: you have a plate of 'em! The singular form of the word is "pieróg," but even in Poland, the singular form is seldom used. Sometimes folks might say, "I love pierogies" or "I'd like to buy pierogies." This is an English-language adaptation of the word, and it's perfectly fine. You can learn more about pierogi on Wikipedia.
As you probably know, pierogi are highly versatile. You can make savory pierogi for meals and sweet pierogi for desserts. You can boil them, fry them, sauté them, roast them, and stir-fry them. And that's before you get to the toppings!
The most classic topping for a pierogi meal is to adorn the little doughy pouches with generous lashings of caramelized onions. Fantastic! For dessert or for a snack, sweet pierogi are typically topped with whipped cream or with a sprinkling of sugar. Inside, they are usually filled with fresh fruit to make blueberry pierogi, strawberry pierogi, and more.
Poland itself is more than 1,000 years old, and it is in Poland that you will find the most widespread preparation and consumption of pierogi in the Old World. Pierogi are a family tradition and a favorite Polish food.
In the United States, many families make or buy pierogi on a regular basis. And many more return to the pleasures of pierogi during Thanksgiving and Christmas. Pierogi are at once a link to the past and a delicious, contemporary meal.
HOW TO Cook Pierogi
Cooking Your Pierogi
Refrigeration:
Do you plan to eat the pierogi in the next 2 weeks?
- If so, place them in the refrigerator. The pierogi will last up to 2 weeks.
- If not, place them in the freezer. The pierogi will last up to 6 months. When you are ready, put them in the refrigerator a day before you want to enjoy them. This will prevent the delicate dough from tearing due to ice buildup.
Preparation:
Our pierogi are pre-cooked and are ready to eat! All you have to do is heat them up. To prevent dough tearing, make sure the pierogi are thawed, not frozen.
Do you have savory pierogi (Potato & Cheese, Meat, etc.)?
Add 1 teaspoon of salt to a pot of water and bring to a hard boil. Gently separate thawed (not frozen) pierogi and place one by one into water and cook for 3-5 minutes until they float to the surface. Be careful not over-cook or they will come apart. Remove with a slotted spoon and place on a dish towel to remove excess water. Heat butter (or oil) and diced onions in frying pan. Cook over a low heat until onions are caramelized. Place the now-boiled pierogi into pan, flipping often until light golden brown on the outside. Serve with melted butter, finely chopped caramelized onions, fried bacon pieces, or sour cream.
Do you have dessert pierogi (Sweet Cheese or Fruit)?
Gently separate thawed (not frozen) pierogi and place one by one into water and cook for 3-5 minutes until they float to the surface. Be careful not over-cook or they will come apart. Remove with a slotted spoon and place on a dish towel to remove excess water. Serve with butter, sour cream, whipped cream, white sugar, brown sugar, or fresh fruits.
