Pierogies

From Wikipedia’s entry on Pierogies:

Pierogi are semi-circular dumplings of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, hard-boiled eggs (the last is rather Mennonite-specific), or any combination thereof, or with a fruit filling. They are typically fried or boiled until they float, and then covered with butter or oil; alternatives include the Mennonite tradition of baking and serving with borscht, and the Polish way of boiling, then frying in butter. They are typically served with plenty of sour cream, and the savoury ones are topped with fried bacon or onions. The most popular of the Polish variety are savoury pierogi ruskie, stuffed with cheese, mashed potatoes, and onion. Meat-filled, boiled dumplings called pelmeni (пельмени), originating in Siberia, are very popular throughout Russia and in other parts of the former Soviet Union.