Pierogi

• The Polish prepare a special dumpling called pierogi, which can be savory or sweet. Most people prefer the traditional pierogi, which is filled with mashed potatoes, onions and cheese. Cooks make the dumpling pastry from flour, eggs, water and salt. The pastry is stuffed and folded into a semicircular shape. Generally, pierogies are eaten as a snack, lunch or dinner. Pierogi can be prepared by boiling, baking or frying. Traditional pierogies prepared Ruskie style contain no meat; instead they are stuffed with potatoes and cottage cheese, according to Frommer's. Savory pierogies are topped with fried onions, bacon and sometimes sour cream.

Placki

• Polish make savory potato cakes, also known as placki. The cakes are often paired with goulash. They also are eaten with sausages, cooked meat or a dollop of sour cream. According to a recipe from the Telegraph UK, a pound of potatoes are grated coarsely and squeezed over a sieve to remove as much water from the potatoes as possible. Cooks add the potatoes to two beaten eggs, two tablespoons of flour and one tablespoon grated raw onion. Fry spoonfuls of the potato mixture in oil. Serve the placki as a side dish or main entree.

Sausage

• The Polish are famous for their sausage. Almost all Polish neighborhoods feature a Polish butcher shop that sells sausage. The Polish often eat sausage with spicy mustard. Cooks boil, grill or bake sausages. The most common Polish sausage is kielbasa. Many goulashes feature sausage, including kielbasa. Sometimes Polish sausage will be served with a garlic sauce or vinegar side dish.

Cabbage

• To cut the richness of main dishes, many Polish foods are served with cabbage that has a sour component, usually from vinegar. Sauerkraut is a favored Polish side dish, as well as a vinegar-based coleslaw. Another Polish favorite includes Polish stuffed cabbage, also known as golabki, which is served during Poland's long winter months. Cooks stuff wilted cabbage leaves with ground beef and pork, rice and spices. The stuffed cabbages are baked in an Dutch oven in a tomato broth. Often cooks serve stuffed cabbage with mashed potatoes.