12. Pierogi, Poland

Small, crescent-shaped dumplings, pierogi have been an integral part of Polish food culture since the 13th century, and they even have their own patron saint: St. Hyacinth. There are endless fillings to choose from, but the most popular are cheese and potato, cabbage and mushroom, meat, and soft fruits. The dough is a simple mix of flour and water (sometimes with an egg added) – and, once filled, the dumplings are poached in boiling water, then fried in butter.