The origin story for pierogi extend to various countries in Central and Eastern Europe, where these filled dumplings are a common accompaniment to a meal. But Stanley’s Pierogi — a shop and factory in Ridgewood, Queens — is dedicated to the variety served in Poland, where pierogi is a national dish.
In this episode of The Process, a look at how Stanley’s makes some of the 48,000 pierogi it makes every day — namely its potato and cheddar variety. Other flavors at Stanley’s include potato and onion; sauerkraut and mushroom; spinach; cheese with raisins, blueberry, prune, and apple. It all starts with flour imported that’s from Poland, before the rest of the mesmerizing process unfolds.
Follow Eater on YouTube for more videos | Like Eater on Facebook to never miss a video