Ajdovi krapi

Pierogi[a] are filled dumplings, made by wrapping unleavened dough around a filling, and occasionally flavored with a savory or sweet garnish, finally cooked in boiling water. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, mushrooms, fruits, and/or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Pierogi varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. However, the dish itself dates back to at least 1682, when Poland’s first cookbook, Compendium ferculorum, albo Zebranie potraw, was published. The widely used English name pierogi was derived from Polish. In Eastern Europe and parts of Canada, they are known as varenyky, or, in some dialects, pyrohy. Pierogi are also popular in modern-day American cuisine where they are sometimes known under different local names.

Source: Wikipedia