‘Tis the season for comfort food and one of the city’s finest offerings is the pierogi, that beloved Eastern European dumpling with its many savory-sweet fillings and rich sauces. Today, in honor of National Pierogi Day, we’ve compiled the best in the category, from the Ukrainian varieties in the East Village borscht belt to Bavarian options in far-flung Park Slope. Grab ’em while they’re hot!Baba’s Pierogis: At this grab-and-go counter, Sunset Park native Helena Fabiankovic hand-folds pierogi using a recipe passed down from her Slovakian baba. Fillings range from traditional potato and cheese to more modern combinations like mac and cheese and chocolate-hazelnut.B&H Dairy: After the East Village explosion in March, neighborhood residents rallied together to raise funds for the beloved shop. It thankfully reopened in August, once again doling out its pitch-perfect boiled and fried pierogis along with blintzes, borscht and challah.Brooklyn Bavarian Biergarten: Pierogi here come in farmer’s cheese and potato-onion varieties, sautéed in butter and served with caramelized onions and sour cream, ready to soak up the many wheaty German suds.Little Poland: This no-frills, cash-only diner continues to thrive despite rent increases and shutterings of similar venues nearby. In addition to diner standards, bigos and kielbasa, snag pierogis in numerous varieties like meat, fruit (blueberry, strawberry) and the special potato-sauerkraut-cheese.Old Traditional Polish Cuisine: Nabbing a Vendy Awards “Rookie of the Year” nomination for their authentic Polish fare, Grzegorz Gryzlak and Przemyslaw Motyka offer potato-cheese, kraut-mushroom and grilled kielbasa varieties. They’ll be posted up on 52nd St between Sixth and Seventh Aves today.
Ukrainian East Village: This Village standby offers traditional pierogi with fillings such as spinach, potato, cheese and sauerkraut with mushrooms.
Veselka: Open 24-hours a day, this Ukrainian mainstay has been catering to late-night revelers and Village residents alike since 1954. Make a full meal of the gut-sticking savory options including short rib, arugula–goat-cheese and spinach and cream.