Up for your kind consideration, the often-misunderstood pierogi. For those uninitiated in Eastern European cuisine, pierogies are small filled dumplings made by wrapping unleavened dough around a savory or sweet filling, then cooked in boiling water or pan fried. Polish in origin, many Slavic cultures have their own name for the delicious pockets. Russians and Ukrainians call the similar little wontons vareniki.

Traditionally, pierogies were filled with potatoes, cheese, sauerkraut and meat or a combination of those and other ingredients. The reason they may have become so popular is that virtually anything can go inside of them. Ulster County, being the trend-setting culinary capital of well, the world, has latched onto this peasant food and elevated it to a point where it’s almost unrecognizable. We lay claim to at least three amazing places where you can go for a sample.

First at bat, the oldest and best known is just a short drive from Midtown. Helena’s Specialty Foods sits in an unassuming and easily passed by rustic plaza on Route 32 in Kerhonkson, just across from the World’s Second Largest Gnome (Gnome Chomsky) at Kelder’s Farm. (That’s for another article.) Established in 1995, many of us remember going to a side door and being able to watch as local women prepared the different kinds, dropping them into huge vats of boiling water. Now, with a small front-facing space, there is no waitress service available, but you can sit and enjoy the tiny treats at self-service tables. You may also bring them home for later, in bags of a dozen.

You never know what “flavors” will be available. There is sometimes a limit on how many dozens you can buy. Of course, most varieties have potato as a base with unusual and fun additions including a bacon, chicken and ranch version that is to die for. Everything from traditional potato and onion to Buffalo chicken makes the menu. If you are lucky, they may have their seasonal specialties like prune/plum, blueberry and strawberry. Prices start at around $13 for 12. They also sell fresh smoked and raw sausages, including many varieties of kielbasa, sold by the pound. Just remember to bring your wallet — cash or local check only. They ask that you place large orders at least a week ahead by phone.

If you want to stay a tad more local, the Strand has its very own pierogi heaven. Krupa Brothers Pierogi Company is a wholesale/retail pierogi manufacturer owned and operated by twin brothers Kyle and Tyler Krupa since 2020. All pierogi produced by KBPC are made from scratch and by hand using the freshest local ingredients. Sourcing their mostly vegetarian-friendly menu from Stony Creek Farm produce, they employ their grandmother’s old Polish recipe as a base.

If you are looking for truly unique pierogi flavors, the Krupa Brothers have you covered. If you love truffles, then by all means go for their potato, roasted garlic and truffle oil creation. Seasonal specialties include heirloom pumpkin and mascarpone, and even a “Death by Chocolate” version. The shop is open 9 a.m.-2 p.m. Thursday through Saturday, and 9 a.m.-4 p.m. Sunday at 23 West Strand. By the dozen, the pierogies cost $15 with a 10 percent discount when you buy four dozen or more.

Don’t leave Catskill’s very own New York Restaurant on Main Street without trying their Polish offerings. Although the menu is an interesting combination of many cuisines from Mexican to Asian, you can get a full-on old world Eastern European-style meal featuring their own homemade pierogies, meaty sauerkraut, kielbasa and even a gem of a cocktail named Polish Dinner featuring potato vodka and pickle juice! You can also pick up a “Make Pierogi Not War” t-shirt. New York Restaurant is open for dinner only.

So throw away those cardboard frozen Mrs. T’s Pierogies and try some homemade Hudson Valley versions today.