Pierogi,Pelmeni,Pirogi,Pierogis,dumplings, Heritage Specialty Foods

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Pierogi
Pierogi or vareniki are half circular dumplings of unleavened dough, stuffed (singularly or in various combinations) with a variety of fillings, traditionally potato based.

Pierogi are small enough to be served several or many at a time, so the singular form of the word is not used when referring to this dish: people usually talk about several of them, in plural.

North Americans often incorrectly pluralize pierogi as "pierogis" with the addition of an 's' as in English.

The origins of pierogi are difficult to trace. While dumplings as such are found throughout Eurasia, the specific name pierogi, with its various cognates in the West and East Slavic languages, shows the dish's common Slavic origins, predating the modern nation states and their standardized languages. variants of this dish are known by names derived from the root of the word "to boil" (literally "boiled things") (Excerpt from Wikipedia)

Pelmeni
The word pelmeni is derived from pel'nyan' – literally "ear bread"
Traditionally, the filling can be minced meat (pork, lamb, beef, or any other kinds of meat), fish, and mushrooms. The mixing together of different kinds of meat is also popular. Various spices, such as black pepper and onions, are commonly mixed into the filling.

The most important difference between pelmeni and pierogi, is the thickness of the dough shell — in pelmeni this is as thin as possible, and the proportion of filling to dough is usually higher.[7]

Also, the feature of pelmeni is that they do not have a sweet filling, thus differing from Ukrainian vareniki and Polish pierogi, which do sometimes have sweet filling.

Pelmeni can be kept frozen for long periods of time with little loss of quality or flavor, and the water they are boiled in is useful for making soup. (Excerpt from Wikipedia)

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