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Talk:Pierogi

Proposed merger
I propose that Varenyky be merged into Pierogi. Reason: these are the same dish (pockets of unleavened dough wrapped around a sweet or savory filling into crescent-shaped dumplings and cooked in boiling water), which just happens to be called different names in different languages. If there's a difference between the two, both articles fail to explain the distinction. Pierogi seem to be much more commonly used in English than varenyky (see this Ngram) so I propose the merger to be this way, not the other. I know from previous discussions that there has been some confusion caused by the fact that Russian and Ukrainian languages have words like Pirog and Pirozhki that sound similar to Polish pierogi, but refer to different dishes. Wikipedia should clarify rather than add to the confusion, and having separate articles for one dish thing doesn't help. I'm also aware that the world of filled dumplings is a very diverse one. I'm not proposing to merge Pierogi with Kreplach, Momo, Khinkali or Empanada, because all of these are sufficiently distinct. But there doesn't seem to be any difference between pierogi and varenyky whatsoever. Should anyone oppose the merger, I hope they will explain what the difference is (and cite reliable sources). — Kpalion(talk) 19:35, 9 July 2015 (UTC)

 * Support merger as nominator. — Kpalion(talk) 19:36, 9 July 2015 (UTC)
 * Support per nom. Thanks for all the research!—Ëzhiki (Igels Hérissonovich Ïzhakoff-Amursky) • (yo?); July 9, 2015 ; 20:05 (UTC)
 * Support merger although extra work would have to be performed regarding the word-for-word repetitions in Preparation and serving. The giant monument to "pyrohy" needs to be moved to Canada where it belongs. Would you be willing to do that? Poeticbent talk 20:48, 9 July 2015 (UTC)
 * Yes, merger will definitely have to be followed by cleanup. I'm working on Borscht now, but this is the next big topic I'd like to tackle. — Kpalion(talk) 21:04, 9 July 2015 (UTC)
 * Needs clarification. Although these are the same things in their origin, the current Polish and Ukrainian traditions show some deviations. Some points which I would like to clarify first:

--Off-shell (talk) 13:57, 11 July 2015 (UTC)
 * I didn't want to propose more than one merger at a time, but yes, I believe we should at the very least consider (in a separate discussion) merging Colțunași with Kalduny. — Kpalion(talk) 21:19, 11 July 2015 (UTC)
 * I'm not sure if Colțunași belong to Kalduny (despite common etymology) or here, but OK, this needs a separate discussion anyway. I just want to determine a "strategy" on how to deal with the numerous varieties found in the neigbouring countries. So far, when every national variety had its own page, they all were called "similar dishes". This is a rather nebulous characterisation, as some jiaozi are also "similar". Those which are "more similar than the others" have separate paragraphs on this page. Now, we are going to claim that pierogi and varenyky are not "similar" but "the same thing", while e.g. pelmeni are definitely not the same. So the question is: Do we call colțunași, derelye, schlutzkrapfen "same things" or "similar things"? This is in fact important, because e.g. this will influence the lede. The first sentence in your proposal ends with "typical for Polish and Ukrainian cuisines". However, if those other varieties are "the same thing", this sentence must include all respective countries.
 * I suppose, before solving this issue we may consider them "similar" but not "the same". However, there are other countries which surely have "the same thing", namely Lithuania (virtiniai), Russia (vareniki) and Slovakia (bryndzové pirohy). Russia adopted it from Ukraine in the 19th or 20th century and it is considered a Ukrainian dish in Russian cookbooks. I don't know its "standing" in Lithuania and Slovakia. So I would suggest something like the lede of Varenyky, i.e. mentioning that 1) the dish is common in ... countries and 2) it is most commonly associated with Polish and Ukrainian cuisines where it is considered a national dish. (One can of course also swap the sentences 1 and 2). --Off-shell (talk) 22:48, 11 July 2015 (UTC)
 * I'm OK with this approach to writing the lede. As for a general strategy, I suppose that, because this is Wikipedia, a bottom-up approach of individual merger discussions will be more effective than trying to impose overarching rules from above. But I agree that the current state where we have a multitude of articles about "similar" but differently named dishes creates two problems:
 * articles that are centered on the name rather than substance, which might be a good approach in a dictionary, but not in an encyclopedia (in other words, we should say, "let's write an article about these boiled filled dumplings of unleavened dough and put it under the most common English name they have", and not "let's write an article about all the various things than can be called pierogi (in Polish, that would even include the bicorne) ");
 * many short, even stubby, articles about a subject that would be better treated on a single page, allowing a discussion of all the names, commonalities and differences in one place. — Kpalion(talk) 08:55, 12 July 2015 (UTC)
 * And here's a new lede proposal:

 * Support. After the above issues were clarified, I support the proposal. The above proposal for the introduction should make it work. --Off-shell (talk) 20:14, 12 July 2015 (UTC)

 * Oppose while this might be logical (I am not saying it is) if we were a professional encyclopedia with a board and specialists who made final judgment calls; redirecting varenyky here will have the sole effect of causing edit wars and repeated requests to change the name of the article with almost no actual benefit to the reader whatsoever. The combined article would end up needing a minimum of two etymology sections, fighting over which images to retain, and so forth. Far more trouble would ensue than any possible benefit. μηδείς (talk) 19:21, 11 July 2015 (UTC)
 * I think the benefit to the reader would be that they are not led to believe that pierogi and varenyky are two different dishes when in fact they're just two names for the same thing. Do you really think we should compromise Wikipedia's quality just to pre-emptively appease edit-warmongers? — Kpalion(talk) 21:19, 11 July 2015 (UTC)
 * Do you really think I am going to accept your insincere, condescending, rhetorical nonsense as worth responding to in good faith? μηδείς (talk) 18:18, 12 July 2015 (UTC)
 * Frankly speaking, μηδείς, I see nothing insincere in Kpalion's question and I don't think it's nonsense. If merging means an increase in quality, then we should consider it, except the gain is really marginal. Here we have a case, where Western Ukrainians call these dumpling pyrohy, and Canadian Ukrainians, who mostly descend from Western Ukrainian, call it this way. Ukrainians themselves admit that varenyky and pyrohy are the same thing. Besides, there are cases where having different names for the same thing in one article does not cause trouble, e.g. kashk/qurut. --Off-shell (talk) 19:16, 12 July 2015 (UTC)
 * Frankly speaking, do you really believe I should even read hostile comments that start "frankly speaking" or "do you really believe"? Do you understand my point?  The focus should be on the issue, and the fact that this thread was started with an invitation solely to people who wanted to a merger, but ignored people like  who opposed one is highly suspicious, and smacks of recruitment.  Why hasn't every user on this page been pung by the OP? μηδείς (talk) 04:44, 14 July 2015 (UTC)
 * I was not aware of any invitations. I only saw the banners on top of the articles Pierogi and Varenyky. I never thought that dumplings may become a political issue worth building political factions (are there Big-Endias and Little-Endians here?:)). In fact, the main benefit which I saw in the proposed merger is due to the developments in North America where the term pierogi dominates and where it also seems to be used by Canadian Ukrainians for labelling their products. I suppose the article is read mainly by people who eat pierogi and want to learn about them. These people will only read about the Polish cultural background of the dish and probably completely miss its Ukrainian background. Such limited knowledge often results in some sort of intercultural misunderstanding, like I think half of the Western world believe that Russians say "Na zdorovye" for toasting. But I can also live with keeping the two separate pages provided all such articles (including Colțunași and whatever else) are written consistently. May be, one indeed needs a separate overview article on "Crescent-shaped CEE dumplings". --Off-shell (talk) 08:28, 14 July 2015 (UTC)

 * Comment. I really don't like where this is going, and am considering withdrawing my support from this proposal. I don't think this is working out and I don't want any more grief.
 * Merriam-Webster (direct quote):
 * varenyky - The word you've entered isn't in the dictionary. Click on a spelling suggestion below or try again using the search bar above.
 * pierogi - a case of dough filled with a savory filling (as of meat, cheese, or vegetables) and cooked by boiling and then panfrying.
 * Wikipedia http://stats.grok.se/ daily count:
 * Varenyky - 90 hits on average
 * Pierogi - 600 hits on average
 * Good enough. Poeticbent talk 19:55, 12 July 2015 (UTC)

 * Support. Nobody presented any sources that varenyky are not just another name for pierogi. --Piotr Konieczny aka Prokonsul Piotrus| reply here 08:10, 13 July 2015 (UTC)

 * Comment: I'm now confused as to which version is being "support"ed: the first or second rendition by Kpalion. As regards "Nobody presented any sources that varenyky are not just another name for pierogi" seems to imply a WP:POV that varenyki are just another name for explicitly 'Polish' pierogi. On the contrary, if you take a look at the google examples I provided earlier on in the merger proposal, you'll find that "Ruskie pierogi" is solidly supported by Polish language sources. That being the case, I could just as easily pose the query as to what RS point to the fact that "pierogi" aren't just another name for "varenyki". Sources, please? The second proposal by Kpalion which takes the onus off RS proof (which you're not going to find for any of these conventions) that this particular food is somehow 'owned' by any particular ethnic group involved is the version I would support as the Polish and Ukrainian versions are the same dish. The only way to avoid 'ownership' issues for regional dishes is to avoid arguments which can't be reliably sourced. As an aside,, please allow me to qualify that Ukrainians from Western Ukraine use the name "varenyki" for the dish, not "pierogi". If you doubt me on this, I'm more than happy to provide RS for diasporic use in Canada (and elsewhere). --Iryna Harpy (talk) 03:53, 14 July 2015 (UTC)
 * Ruskie pierogi means Ukrainian pierogi. I have read many times that Ukrainians don't know such dish. "Kozacka Chatka" in Poland sells pierogi, warieniki and pielmeni described as similar (but probably not identical). Xx236 (talk) 07:11, 14 July 2015 (UTC)
 * And I'll agree with Iryna's point, although I'll point out that Rusyn Americans traditionally from what is now the Western Ukraine (Trans-Carpathia) do not call these items varenyky, they are called pyrohy. This suggestion strikes me as about as useful as merging the flags named at tricolor under Le Tricolore, given the Italian and Irish flags are similar to the FRench flag, and the word means the same thing. μηδείς (talk) 04:55, 14 July 2015 (UTC)
 * Rusyn is sometimes different than Western-Ukrainian.Xx236 (talk) 07:23, 14 July 2015 (UTC)
 * Yes, and while the standard political position in Ukraine has been to demote Rusysns to speakers of a dialect of Ukrainian (and suspected disloyalists backed by the Russians) they where under Polish and Austro-Hungarian hegemony since the middle ages. None of this is directly relevant to cuisine, but it shows the cultural and political divisions.  There are so many other ill-advised mergers this proposed merger would justify, Bubble and squeak > leftovers, Kielbasa > Sausage that it's a non-starter. μηδείς (talk) 15:52, 14 July 2015 (UTC)
 * Iryna, I'm sorry for the sloppy wording I used. Yes, pyrohy is a regional dialect term used not in the whole Western Ukraine but in some parts of it, mainly in Transcarpatia. Concerning the wording used by some commenters, I think "varenyky is another word for pierogi and pierogi is another word varenyky". I would not imply the origin of the dish in this statement, but would rather think that the term pierogi is native for the author of the sentence, or is more frequently used in English, as the above hit statistics shows. Now, concerning the second version of the lede, this is a modified version of the current Varenyky lede which is sourced. The current statement in Varenyky is based on the descriptions in the standard Soviet/Russian sources like Pokhlebkin, Kulinaria (1955) and many others, which call it a "Ukrainian dish", although you will find them in many places in Russia today. I suppose one can also find similar RS which call pierogi a "Polish dish". --Off-shell (talk) 08:19, 14 July 2015 (UTC)
 * Gawd. We're now coming up against the obsticles we're all trying to avoid: national ownership of a cuisine!

 * In response to, Ukrainians don't know of a dish called Ruskie pierogi (AKA Ukrainian pierog) simply because that is not the nomenclature in Ukrainian: in Ukrainian, they're known as 'varenyki' as the native name. They are, however, to all intents and purposes, the same food. From my own hands-on experience, just compare the recipe/s and it's self-evident. They're both considered national dishes per ethnic group, and this would account for literally hundreds of years of cultural overlap.
 * Ruskie pierogi were (are ?) called Polish in Western Ukraine and lwowskie in Wrocław after the war:
 * http://smaker.pl/newsy-krotka-historia-pierogow-ruskich,1897857,a,.html
 * http://www.national-geographic.pl/traveler/artykuly/pokaz/ruskie-czyli-polskie/

Xx236 (talk) 07:43, 15 July 2015 (UTC)
 * In response to, my apologies if I came across as being curt about the issue. The fact is that we'd be hard-pressed to 'prove' any form of proprietorial ethnic ownership of this cuisine. This is where the exchange of cuisine for an area of Slavic peoples (just take a look at our DNA) was as natural as breathing (or spying on a neighbour through her kitchen window in order to find out the family 'secret' as to why her particular recipe tasted better than your own) comes into the picture. While I'm not proprietorial about my recipe for borscht or nalysnyki (AKA Blintz: another article in need of cleaning up), such 'secrets' were closely guarded by the lady of the house. The how and who are not as relevant as the 'where' aspect of the origin. --Iryna Harpy (talk) 06:04, 15 July 2015 (UTC)

 * The basic article is (or should be) Dumpling.Xx236 (talk) 12:14, 17 July 2015 (UTC)
 * Well, the dumpling article already has a long entry for the various forms under discussion here. Personally, in comparison to the other entries for a generic form of filled dough of some form or another (and, in fact, many forms of dumplings from around the world have no filling, nor are they exclusively boiled), it seems a little on the protracted side as it stands. As with other entries from around the world, it's dependent on there being dedicated articles per WP:TITLE for the specific forms. Halušky are also dumplings, but they are not as distinctly as recognisable a regional Slavic cuisine as Polish pierogi/Ukrainian varenyky. --Iryna Harpy (talk) 04:20, 18 July 2015 (UTC)

 * Support merger on the basis of USE ENGLISH - as a native Canadian English speaker (and perogy fan and maker) I can attest that this dish is almost always called perogies in Canada (or rarely pyrohy), home to both large UKR and PL diasporas, and we do not make any distinction with varenyky (because this word is not used in the variety of Ukrainian that made it here!). Remember also that WP catalogues concepts, not words.  Two words for the same concept. --Kevlar (talk • contribs) 20:17, 8 September 2015 (UTC)
 * Strongly oppose. Please look into the template dumplings. It has several dozens of similar dishes. I am sure it can be compressed into 3-4 basic articles, with endless discussions which name to pick. I say, let regional variations be. This has nothing to do with 'USE ENGLISH'. If there are similarities, people may read articles and compare. If there are differences, the same. If experts note differences/similiarities, we can cite them. Otherwise your discussions here are nothing but original research. wikipedia is not paper to try and squeeze everything as much as possible in smallest space, with high chance of WP:SYNTH. - üser:Altenmann >t 20:26, 9 September 2015 (UTC)
 * But you have to distinguish between regional variation and one thing being called different names in different languages. Are Stuhl, chaise and krzesło, respectively, German, French and Polish varieties of chair? No, they're just words in these languages for the same general concept of chair. The same with pierogi and varenyky; they're just Polish and Ukrainian words for the same dish. — Kpalion(talk) 22:11, 9 September 2015 (UTC)
 * That's what sources are for. Please give an example of a culinary book which describes 'varenyky' but calls them 'pierogi'. Please notice that if it calls them "Ukrainian pierogi", then they are 'varenyky'. Please notice also hat if it does not call them "Ukainian", then how do you know that it is the same dish? Otherwise, by your logic, everything should be merged into the adricle "dumpling". Your example with chairs is inapplicable: we indeed do have varieties of chairs, but they do not depend on culture much. Whereas culinary is highly culture-dependent, and wikipedia has to reflect this. - üser:Altenmann >t 22:56, 9 September 2015 (UTC)

In Germany
Is there any reliable source about pierogi being known in Germany? Most of Germans never heard about it. Just search for Piroggen (the German word for it) in Google in general, and in Google Books in particular. All pages will refer to Polish pierogi and Russian pirogi or pirozhki. The German Wiki article de:Pirogge describes all these varieties together and tells that these are East European Teigtaschen ("dough cases") (and also Finnish, as they also include Karelian pirogs in the overview). The dish may have been known to Germans who lived (or live today) in Eastern Europe (former Baltic Germans, Germans in Poland etc.), but I find no traces of it in modern Germany. The most common German counterpart to pierogi is Maultaschen, which are made with spinach, but they are quite different from pierogi. If no reliable sources are found for the presence of pierogi in German cuisine, the reference to Germany should be removed from the article. --Off-shell (talk) 20:34, 2 October 2015 (UTC)

 * Either you have refs to back up your wp:original research, or you don't. And, you don't. I suggest you do some more mouse-clicking on your own, before investing any more time in trying to convince anyone. This is like saying that the presence of Pierogi needs to be removed from all national cuisines which have a different name for it. Thanks, but no cigar. Germany has their own recipes for them, like Poland has recipes for the Ruthenian variety. Check it out:

 * 1) Pierogi Rezept - polnische Teigtaschen mit Füllung - Kuchen-hit.de
 * 2) Pierogi (polnische "Maultaschen") | Ein Kochmeister Rezept
 * 3) Piroggen (Polnische Teigtaschen) Rezept - Alle Rezepte
 * 4) Piroggen mit Fleisch (polnische Maultaschen) - Rezept
 *  Poeticbent  talk 21:54, 2 October 2015 (UTC)

 * The name for pierogi in German is Piroggen. And they are known as an East European dish. You did not provide any link for a German recipe for pierogi nor any reliable source that they are widespread in Germany. I live since 20 years in Germany and have never seen pierogi/piroggen offered in any German restaurant, nor sold in a German food store. I only find them in Polish restaurants and Russian shops run by and for immigrants from Eastern Europe. Concerning your links:

1) All these pages call it explicitely "Polish". Where is any German recipe?

2) Which of these sites is a reliable source for associating this dish with German cuisine?

3) All these sites simply collect recipes from all over the world. You will find e.g. Peking duck on these sites. Examples: This does not mean that this dish is widespread in Germany.
 * 1) Peking Ente (= Pecking Duck) Ein Kochmeister Rezept
 * 2) Peking Ente

The fact that some of these sites call pierogi Polnische Maultaschen does not mean that Maultaschen is the same dish. It is the same as when some sites call it Polish ravioli. People just use common local names for association with foreign products. --Off-shell (talk) 22:30, 2 October 2015 (UTC)

 * ✅. Should be OK now. Thanks for the feedback,  Poeticbent  talk 15:06, 3 October 2015 (UTC)

 * Sorry, I don't think this can stay in the current form. There must be some reliable sources to keep it (books on food history, culture etc.). All these cooking web cites collecting international recipes and all these blogs are not sufficient. Also the association of pierogi with Oktoberfest coming from an American lady who recalls her German grandma is extremely dubious. No pierogi are served at the Oktoberfest in Munich (where the Oktoberfest actually takes place). Also the other linked reference is just a recipe posted by some user, and most commenters recall their Polish mothers and grandmothers cooking this dish. The German de:Pirogge article mentions briefly these varieties of "Piroggen" related to Germans:
 * Kurländer Speckkuchen (Courland speck pies) which were made by Baltic Germans and are known as pīrādziņi in Latvia. They were usually baked (like Russian pirozhki, see e.g. here). One can find RS for this variety, but this is not for this article.
 * Pirogen made by German speakers in Silesia. These are probably like Polish ones but may include spinach. I found so far no RS for that, and unfortunately, German Wiki rarely includes inline citations. Their articles about cookery usually rely on de:Herings Lexikon der Küche which is not available online.

--Off-shell (talk) 17:03, 3 October 2015 (UTC)

 * I updated the page accordingly. --Off-shell (talk) 18:19, 3 October 2015 (UTC)
 * I see you're trying very hard to not notice the white Elephant in the room. It's OK. I don't mind the removal of the actual online recipies featured in the leading German food portals. However, I will look around to see what else I can find about the quote-unquote polnische Maultaschen given a bit more time. Thanks,  Poeticbent  talk 21:21, 3 October 2015 (UTC)

 * You should not cross the border of what can be interpreted as a personal attack. "Leading recipe portals" collecting international recipes, as well as Google searches in general, can be completely misleading if you don't know the country actually. E.g. if you type "чили кон карне" (Chili con carne in cyrillic letters) in Google, you will get over 70000 hits in Russian including "leading Russian recipe portals". This however does not mean that the dish is especially popular in Russia. Meanwhile I corrected and extended the information on Schlutzkrapfen etc. --Off-shell (talk) 07:00, 4 October 2015 (UTC)
 * I agree with that we shouldn't treat recipe portals and blogs, where the content is largely user-genereated, as reliable sources. — Kpalion(talk) 09:44, 5 October 2015 (UTC)

History information perhaps available?
So far the only historical information in the article concerns the appearance of vareniki in Russia which I put in the former varenyky article some time ago. I wonder if there are Polish sources on when the dish was first mentioned etc. I saw some websites (like this) which claim e.g. that "According to historical accounts, the Asian invention reached Poland in the 13th century, thanks to a relative of St. Hyacinth - Bishop Iwo Odrowąż, who fell in love with the dish when he first tasted it during his stay in Kiev." Some other sites say it was St. Hyacinth himself. Are these just legends or are there indeed such accounts? --Off-shell (talk) 16:57, 5 October 2015 (UTC)

 * Some websites (e.g. here) claim that a recipe for pierogi appears in Compendium Ferculorum (1682). A scan of this book is available here. Could some Polish speaker perhaps check if it is indeed true? I think I found it mentioning pirozhki on p. 23 (potrawa z pirożkami) and pp. 86-87 (pierożki smażone z konfektem różanym etc.), but no pierogi. --Off-shell (talk) 19:48, 27 July 2016 (UTC)

 * Hi ! Czerniecki used the word pirożki in two senses; it could refer to either yeast-raised pastries similar to Russian pirozhki or small dumplings akin to modern Polish pierogi. The recipe on pp. 86-87 is for the former: the dough is made from flour, water and yeast, the possible fillings are sweet (rose petal jam, elderberry jam, plum butter, apples, pears, poppy seeds), the method of cooking is either frying in oil or baking, and the dish is served as a dessert, dusted with sugar. On page 79, he also mentions the possibility of using puff pastry (known in Polish as "French dough") for this kind of sweet pirożki. The recipe on p. 23, on the other hand, is for a hot side dish to stewed meat; the dumplings are made from unleavened dough of flour and eggs, filled with finely chopped veal kidney with suet, seasoned with fresh herbs, salt, pepper and nutmeg, and boiled in water.
 * For a more reliable secondary source (still in Polish, though) discussing these recipes, see Staropolskie pierogi Stanisława Czernieckiego by Dr. Jarosław Dumanowski, a historian of material culture. — Kpalion(talk) 07:26, 2 August 2016 (UTC)

Citation for varenyky?
Hello The806. Since you insist on a citation for varenyky in the 1st sentence, please, specify here, what kind of citation is needed. The end of the 1st paragraph includes 4 citations for varenyky. Note that the current article is a recent merger of the previously separate articles on pierogi and varenyky. The merger was done after an extensive discussion on this page (s. above). If you insist on removing varenyky, this will need splitting of this article in two separate articles again. In this case, you should restart the above discussion and reach a new consensus. --Off-shell (talk) 21:23, 8 April 2016 (UTC)
 * Hi, . I've removed the tag and the unsourced 'Russian' spelling reference. The806 hasn't followed up with any form of response per WP:BRD, while the 'Russian' allusion is misleading as it isn't a Russian word (and if you were to transliterate it form Russian Cyrillic instead of Ukrainian Cyrillic, it would read a "vareniki"). Aside from that, the traditional Russian 'dumpling' of this style are actually Pelmeni: a different size; different fillings; slightly different, thinner pastry. --Iryna Harpy (talk) 05:36, 14 May 2016 (UTC)
 * Hi Iryna. The spelling "vareniki" is obviously adopted from Russian, as it often occurs in books about Russia. Pelmeni are irrelevant at this point. In particular, the reference, which you removed, uses the spelling "vareniki" as an example. The information about this alternative spelling is correct and important, as it really occurs in literature. It does not matter what Russians or Ukrainians consider to be their "national dish". Now, concerning this edit where you removed the refererence: please read that sentence to the end. It says that Russians expect pirozhki, but get vareniki. And it is this second half of the sentence which is referred to here. It explains that pierogi and vareniki are the same dish. So both your edits removed valuable and correct information. --Off-shell (talk) 19:07, 14 May 2016 (UTC)
 * Please take a look at how the lede looked prior these removals. The first reference is given a prominent location whereby it's offered as a genuine alternative to the transliteration of 'varenyky' for a food that has only gained a little popularity in Russia over the Soviet period. The second is a tag for a citation needed... for what? Please explain why that tag was helpful and necessary. Note, also, that while there's a transliteration offered for both the Polish and Slovakian pronunciation, the actual Cyrillic "вареники" does not appear in the lede, nor is it noted that 'varenyky' is a transliteration now used in the Anglophone world as one of the options for the English nomenclature for the cuisine dependent on whether the individual or company making them for commercial purposes is Polish or Ukrainian. Sticking a passing reference to the Cyrillic variant into 'etymology' does not address the fact that the foodstuff is signified by a non-latin script.

 * To be honest, since merging the two articles, this has become a hodgepodge of POV pushing. The lede should note that they are considered to be national foods in Poland and Ukraine. Further information for the lede would be that they have become popular in Russia, Slovakia, and other ex-Soviet satellite states, but such content in the lede is contingent on RS for the introduction and popularity of these foodstuffs in areas where they were not traditional cuisine.

 * Further to that, we've had Romania added to the equation (and they're not even known as either pierogi or varenyky there, nor do they come in the 'traditional' half crescent shape in Romania). As for being a Latvian dish, the only thing I can think of is Pīrādziņi (the equivalent being Pirozhki). Slovakia? Sorry, but where is there even one RS naming it as a 'national' cuisine? Yes, I know Slovaks make Halušky and Knödel (that is, knedliky)... but pierogi/varenyky? Wikipedia's articles on cuisine are fast becoming the equivalent of all of the other OR 'info' and recipe WP:SPS cluttering cyberspace.

 * Ultimately, it does matter who considers it to be a national dish because a word cropping up more often in another language is not a measure of anything other than the fact that it crops up in another language: a Souvlaki/Gyros or even a 'curry' does not become Anglophile cuisine because a thousand times more of that foodstuff is sold and eaten in other countries than in the country of origin. Oh, and do note that both 'souvlaki' and 'gyros' provide the Greek script spelling of the foods, as well as what the meaning is in Greek... --Iryna Harpy (talk) 22:59, 14 May 2016 (UTC)

 * The tag "cn" was originally placed by The806, and it was unclear to me what was meant. This user had previously tried to remove "varenyky" altogether from the lede, so I added a reference for the fact that pierogi and varenyky are the same dish and asked this user for the reason of this tag. There was no response as you see. The reference is one of those listed above on this talk page (originally found by Kpalion) where it was requested before the merger to prove that this is the same dish. I found it the best reference of those, but one can take a different one or several of them (or others). However, a citation for this fact is indeed necessary.

 * Concerning the footnote with the spelling "vareniki", it is not about the word in another language. It is about the usage in English. According to Google, there are today more books in English with spelling "vareniki" than "varenyky", and also more websites with this spelling (the difference in numbers is not dramatic, the numbers are comparable). Again, for this footnote, it is irrelevant how popular they are in Russia, and whether it is a national dish or not.

 * Concerning Russia in general, it is not a national dish there, but it is known there since some 200 years, and not just since the Soviet times. It is mentioned in one of the 1st Russian cookbooks, The handbook of the Russian experienced housewife by K. Avdotyeva (1846). The 1st edition of A Gift to Young Housewives (1861) includes 5 recipes, the 1901 edition has 8 recipes. Nowadays, one finds industrially produced frozen varenyky everywhere in Russia, e.g. in Vladivostok, 10000 km away from Ukraine. But again, it was not claimed in the previous version of the lede, that it is a "Russian national dish".

 * Concerning different spellings and pronounciations in general, it became a mess indeed, and needs to be sorted out.

 * Concerning the standing in the other countries, I cannot judge on it in full. Just recently Colțunași was emptied and redirected to this article. If this edit is valid, this requires adjustment of the lede here, because it is no more a "similar" dish but the "same dish", so it must be featured in the lede somehow. Concerning Slovakia, the images on Commons suggest that it is a quite popular dish there, but whether it is considered a national dish, this needs a reference. Here are some pictures:

 * Concerning Latvia, it is indeed not traditional there. I suppose it is known there in the same way as elsewhere in the former Soviet Union. Probably it is not necessary to mention it explicitely.

 * In fact, there are also other parts of this article which are not well referenced. E.g., the whole section "Poland" has 2 references which cover only a small fraction of the information. --Off-shell (talk) 10:03, 15 May 2016 (UTC)
 * The issue with colțunași is that we have no RS for these being the same food but, rather, variations on different types of filled dough/pastry with nothing to demonstrate that the shapes are anything other than modern re-imaginings beholden to pre-existing cuisine. Please look at the images for colțunași. Their shapes vary along with whether they are baked (more like Tiropitas or Lebanese and Turkish pitas with stuffings), or steamed, etc.

 * With regards to the varenyky/vareniki issue, you've missed the point of the Cyrillic spelling/name of the dish as not presented. Any demonstrations of differentiations in the pronunciation are by-the-by and can be addressed. The Russian recipe book (an in a recipe book for the Imperial Russian housewife) is not exactly a mainstream source, and personal readings of "russki" recipes is WP:OR remembering that Russians, Ukrainians and Belarusians were all considered "russki" as opposed to "rosiys'ki". There's also a recipe for Ukrainian pelmini in that recipe book, so I really don't know what it is outside of the equivalent of an old fashioned mish-mash for housekeeping for middle-class ladies. --Iryna Harpy (talk) 02:11, 16 May 2016 (UTC)

Would it be a good idea to add in the different names of the dishes from the different countries in the Etymology section? — Preceding unsigned comment added by Kdlugon (talk • contribs) 00:11, 26 July 2016 (UTC)

Savory vs. sweet
Someone had added a sentence in the second paragraph to the effect that sour cream makes pierogi sweet and onions make them savory. I aver that that is just an opinion of one person and isn't universal. Pierogi in Poland and the US (the two places where I have eaten them) are often served with both onions and sour cream. Sour cream does not really make a potato pierogi "sweet" according to culinary tradition per se. This would indicate that it becomes more of a desert, which it does not. I changed it to make it more generic. — Preceding unsigned comment added by 68.132.42.130 (talk) 22:57, 17 October 2016 (UTC)

Pierogi vs. Varenyky
I am from Ukraine, so I am confused of the article`s name. Yes, in Poland this dish is named Pierogi. But Poland is not the only country of Eastern Europe. Others name it Varenyky. By the way Varenyky is initially Ukrainian dish. Now about "Pierogi". In East Slavic languages it means or "pirozhki", or "Pirog" in plural. Naming Varenyky as "Pierogi" is as silly as naming a hot dog as a hamburger. So the article should be renamed and started in this way: "Varenyky, also known as Pierogi... " Sorry for my English 178.150.235.29 (talk) 13:43, 15 March 2017 (UTC)

Pointless discussion

 * From Polish point of view, this discussion is entirely pointless. Pierogi, Varenyky, Pirog, Pirozhki or whatever other name. There is another dish in Poland, called Uszka - almost exactly the same like pierogi, just smaller - different size and fillings: exclusively mushrooms. However no Pole will call them pierogi. Pierogi are pierogi, uszka are uszka. If there is distinctive differentiation in Polish between these two dishes, why articles Pierogi and Varenky were merged? Why not to leave different dishes from different countries, with their own specific names, to their own articles? Did anybody try to merge article about Alsatian Tarte flambée with article Pizza? --Matrek (talk) 04:37, 24 April 2017 (UTC)

External links modified
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Pierogi - popular Ukrainian dish
Pierogi got into the cuisines of all countries that are in the article, precisely because of the presence of Ukrainian ethnic lands within their states. Therefore, pierogi are called "Ruthenian". VladOz (talk) 14:03, 16 November 2019 (UTC)

 * Only a variation of Pierogi are called 'Ruthenian' and it describes 'Ruthenian-styled'. Real Ukrainian dumplings from present day Ukraine are varenyky and they are already described in the body of the article. Please don't implement your POV information without discussion per Wikipedia policy. Don't claim a dish popular in all Central and Eastern Europe with uncertain but Eastern (Asian) origins. Oliszydlowski (talk) 15:07, 16 November 2019 (UTC)

 * What sources should I provide if in the article the sources say exactly that this is a Ukrainian dish, from which for some reason the article concludes that the dish is associated with Central and East European cuisine. This is Wikipedia:Reliable sources. VladOz (talk) 17:44, 16 November 2019 (UTC)

 * Then it is a poor source and needs to be removed. One database/secondary source isn't enough nor is it true. Oliszydlowski (talk) 01:29, 17 November 2019 (UTC)

 * This article became a battle field for nationalist POV. Here is an example, how the lede looked once, when it was more or less unbiased. It is a national dish in Poland, Ukraine and Slovakia. But in the current version, it is considered a national dish "especially in Poland", ignoring all cited sources. Also in other parts of the article, several passages with citations were simply removed with the time, because some editors think they know it better. --Off-shell (talk) 15:29, 17 November 2019 (UTC)
 * Can you provide authoritative sources that say that this dish is associated with Central and Eastern Europe, and not with Ukrainian cuisine, as stated in the sources of the article? — Preceding unsigned comment added by VladOz (talk • contribs) 15:35, 17 November 2019 (UTC)
 * The four sources stating that this is a national Ukrainian dish were provided by me at the time when there was a separate varenyky article (before the merger). There are also citation further down in the text about pierogi, as a national Polish dish (e.g. this and several more). They could be added in the lede. There is currently no reference for Slovakia that it is really a national dish there, but only that it is eaten there. There are references for Russia, Romania and Moldova (not a national dish but a widely known one). One can find some for Lithuania (e.g. this in German). --Off-shell (talk) 15:58, 17 November 2019 (UTC)
 * In this article says that they are of Ukrainian origin: "The were probably imported from the Far East via eastern neighbors such as Kievian Rus (today's Ukraine) perhaps thanks to Hyacinth of Poland (a monk in a Kiev monastery who became patron saint of pierogi). In the past, pierogi were more popular in the eastern borderlands of Old Poland than in the west". Eastern borderlands (Red Ruthenia) - ethnic Ukrainian lands, which was part of polish state after conquest of the Kingdom of Galicia–Volhynia. Further in the article, it is again reported that the dish came from the territory of Ukraine: "Ruskie pierogi arrived from a prewar region of Poland which is now part of Ukraine. Indeed, before 1945 Ukrainians used to call this particular variety of pierogi ‘Polish pierogi’. It is likely that “pierogi ruskie” were created by Poles living in Ukraine at the time. These pierogi therefore obtained their new moniker – ruskie - after WW2, when thousands of Poles were forced to leave their homes in Western Ukraine and relocate to the West of Poland". This link  also refers to the Ukrainian origin of the dish, but they were called "Polish" in Western Ukraine because they "were loved by the Poles", and not because they "were created by the Poles living in Ukraine". Also there are inconsistency with "after WW2, when thousands of Poles were forced to leave their homes in Western Ukraine and relocate to the West of Poland". It is rather about operation Vistula, when Ukrainians, not Poles, were relocated from Western Ukraine to the West of Poland. So, how can a dish be a national Polish if it is a national Ukrainian dish which loved and added to their cuisine by Poles due to the fact that Western Ukraine was part of Poland?  — Preceding unsigned comment added by VladOz (talk • contribs) 16:50, 17 November 2019 (UTC)
 * In general: a dish can be a national dish of several nations. A "national dish" means that it has a special association with the nation or forms part of it cultural heritage. This is true here for both Poland and Ukraine. --Off-shell (talk) 17:39, 17 November 2019 (UTC)
 * Pierogi or varenyky are filled dumplings of Ukrainian origin, made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water, or pan-frying. Pierogi which consist of noodle dough and have to be cooked in boiling water are associated with the Ukrainian   and Polish  kitchens where they are considered national dishes. These dumplings are popular in Slavic (Polish, Slovak, Ukrainian, Russian, Belarusian), Baltic (Latvian, Lithuanian) and other Eastern European cuisines (such as Romanian), as well as in Ashkenazi Jewish and modern-day American cuisines, where they are known under their local names.
 * I think the statement about the origin should be put into a separate sentence instead of a footnote. Something like "The dish probably originated at the territory of Kievan Rus (modern Ukraine)". This would precisely correspond to the cited sources. Further detais should go into the dedicated section "History and legends". --Off-shell (talk) 19:09, 17 November 2019 (UTC)

Chebureki
In addition to distinguishing with Russian Pirozhki, compare with Tatar Chebureki, which are popular in Russia. 31.204.174.104 (talk) 22:17, 8 December 2019 (UTC)Dmitry

Is there a source tying them together? Nyx86 (talk) 09:20, 11 December 2019 (UTC)

Pierogi or varenyky article
Two articles were united, because this is the same dish (mostly in the USA). There are links only on the Ukrainian dish varenyky, from which there is information, that dish associated with Central and Eastern European cuisines, but not Ukrainian? Wikipedia:Reliable sources. I used another sources (polish too), that say about westukrainian and kievan rus origin of polish pierogi. Famous ukrainian restaurant Veselka have pierogi in the menu, which associated with Ukrainian cuisine VladOz (talk) 14:03, 4 May 2020 (UTC)

 * ~ - First of all, Ukraine is Eastern Europe so by saying "Central and Eastern cuisines" Ukraine is included. Secondly, there are sources for and against the origin of Pierogi, and the fact is that they originated in Asia and came by trade routes to Kievan Rus and from there spread around Europe. I do not see why the lead should be altered at all. If there is speculation in relation to the origin of Pierogi, the definite answer should simply be "disputed". Ukrainians aren't the only ones who eat them and "pierogi ruskie" (Ruthenian pierogi) are only one type of the dish which comes in many forms. Please respect that. Also, the use of only Ukrainian sources creates bias regardless of whether you believe they are reliable or not. Perhaps you should create a discussion or request that pierogi and varenyky be split for better comprehension. Oliszydlowski (talk) 00:40, 6 May 2020 (UTC)
 * ~But there are only links on the ukrainian cuisine. If you are writting about Easteuropean cuisine, should be links to it. I added only polish sources, not Ukrainian. Ukrainian and soviet encyclopedian links was in article since uniting varenyky and pierogi article. If articles was united, it will be about pierogi (varenyky). Chinese origin have dumplings from all over the world, but nobody write, that italian ravioli have Chinese origin. Pierogi ruskie had varios fillings, but today Poles called ruthenian only pierogi with potato and cheese. Also pierogi in Polish cuisine arnt only dumplings.

 * But I do not see how these links fully define origin. I'd leave the origin of Pierogi simply out of the article. It already says it is part of Central and Eastern European cuisines (including Ukraine) and achieves a neutral point of view per Neutral point of view policy. User Off-shell already responded to your claims in 2019 just above. Oliszydlowski (talk) 01:36, 6 May 2020 (UTC)

 * ~ But on what grounds do you write that the dish is associated with Central and Eastern Europe, especially with Poland, when you have a sources only to Ukrainian dumplings? Why not put Ukraine and Poland in the first place, where this dish is considered national (i added links on information, that dish associated with Poland, but you canceled sources)? The article should initially synonymize pierogi and varenyky (pierogi or varenyky), which is also referenced in the article (Oxford dictionaries), which describe these dishes in the same way. If there are dish in other countries, it does not mean that it is the national dish of this country. Article is about a particular dish, not about all Eastern European dumplings. Interestingly, Poles call pierogi, although baked goods, but the article is only about boiled (term varenyky, that better explain the cooking of this dish). I already shown quotes from the polish links, that tell about postwar spread of this dish from Western Ukraine to Poland. Of-shell has agreed to my edit, except origin at the beginning of the article (and only Kievan Rus), but i have new one polish source (from polish version)   about postwar spread of pierogi from West Ukraine. No original research

 * , This page says: "Pierogi arrived on Polish territories in the 13th century. The were probably imported from the Far East via eastern neighbors such as Kievian Rus (today's Ukraine) perhaps thanks to Hyacinth of Poland (a monk in a Kiev monastery who became patron saint of pierogi). In the past, pierogi were more popular in the eastern borderlands of Old Poland than in the west." The page is maintained by Adam Mickiewicz Institute, so I think it is a reliable source. I didn't see reliable sources for alternative versions (e.g. where the Marco Polo version is treated seriously).
 * Now, we need to go into detail. There are no pierogi/varenyky in the Far East (except modern Russia to which they spread from Ukraine in the 19th century; and Russia was not in the Far East in the 13th century anyway). There are a huge number of different dumplings in China, India, Central Asia etc., but Wikipedia describes each dumpling in a separate article (see e.g. baozi, jiaozi, gürzə, khinkali, manti, mandu, momo, wonton etc.), and for each local variety, the local origin is specified. So in general there is a consensus, that filled dumplings originated in the Fast East and were brought from the East to the West (see e.g. manti for further references supporting this claim). So the source means in detail the following: such dumplings originated in the Fast East, were brought to Kievan Rus and transformed there into the local variety called pierogi/varenyky. From there it was brought to Poland. Thus the origin of the local dumpling variety known as pierogi/varenyky is probably in Kievan Rus (today's Ukraine). As I wrote in the previous discussion with VladOz, I would put it like this in a separate sentence: "The dish probably originated at the territory of Kievan Rus (modern Ukraine)". --Off-shell (talk) 16:34, 6 May 2020 (UTC)

 * - Because the origin is speculative I would avoid placing that in the lead. I believe the current one is most neutral per Neutral point of view. Moreover, in the body several theories are mentioned. I do not see the need for any edits. Oliszydlowski (talk) 16:39, 6 May 2020 (UTC)

 * I agree with Oliszydlowski on the origin, there's lots of theories including Turkic influence, that it just doesn't belong in the lead. It's become a Slavic dish regardless of how it got here. I do want to suggest we maybe mention and bold varenyky in the lead? In Poland it is pierogi, but if you go east to Ukraine or Russia they say varenyky.Nyx86 (talk) 16:49, 6 May 2020 (UTC)

 * In the body, 2 theories are mentioned, and one of them (Marco Polo) is mentioned without reliable source, so it should be removed anyway unless a source is found. There might be a source mentioning it as a legend (e.g. as part of culture, not history). So far, we have only one historical version.
 * This is how the lede looked like shortly after the merger with varenyky article. After that, there were continuous nationalist POV edits from all sides. At the end, there was more and more bias to claiming it basically a Polish dish (one example: in this edit, "especially in Poland" was added behind all references). --Off-shell (talk) 17:12, 6 May 2020 (UTC)

 * The story of Jacyk tell not only about dumplings, but baked pierogi too, that have the same meanings in polish cuisine . Pierogi appears in «Compendium ferculorum»(1682) . First Ukrainian mention of dumplings "pyrohy" was in «TRAGAEDIA, ALBO WIZERUNK SMIERĆI PRZEŚWIĘTEGO IANA CHRZCICIELA, PRZESŁANCA BOZEGO» (1619, Halychyna) part in Ukrainian mean "You will get enough pyrohy. We will boiled them in a pot; And in that we will fry pork rind. And what else would you want - We have a lot of what we will boiled".   Term "Varenyky" to this dish was first mentioned in the "Eneyida"(1798), but in the Russian source (that already in this article from varenyky article) "Ukrainian varenyky have been known since the end of the 16th century".

 * It is interesting and worth adding to the article. I would add a few more refs: The word "vareniky" is first mentioned in Paleya (ru:Палея, 12th century, Church Slavonic (?), known in 15th century transcript), however it is unclear what was meant (vareniky and other sweet foods). With a clear description in Russian, varenyky appeared at the end of the 18th century (1785-1789)  , i.e. slighlty before the description in Ukrainian in Eneyida. As for the last Russian source mentioned by you, Pokhlebkin is not very reliable in his historical data, so I would not use this unless we find where his statement comes from. --Off-shell (talk) 11:51, 7 May 2020 (UTC)

Varenyky in lead
I tried adding this after discussion above, but was reverted. I propose varenyky be mentioned explicitly in the lead. This isn't just local name, but is also used in English to refer to the same dish when served in a Ukrainian or Russian setting (restaurant, home, or ready made). Unlike naming variants such as "pirohy", varenyky has different etymology. It is also a major national dish in Ukraine.Nyx86 (talk) 14:41, 7 May 2020 (UTC)
 * If it's the same dish, then it's a translation of pierogi into Ukrainian, and it isn't used anywhere near as often as "pierogi" in the English-speaking world. If it's a different dish, then it should have its own article. JimKaatFan (talk) 04:29, 30 July 2020 (UTC)
 * The word "varenyky" is part of Canadian English language. It is specified as such in Canadian Oxford dictionary. Therefore it is mentioned in the lede. --Off-shell (talk) 07:53, 30 July 2020 (UTC)
 * It is very similar, but with different traditions and associations. It used to be a separate article.Nyx86 (talk) 17:04, 6 August 2020 (UTC) sock
 * Of course varenyky should be in the lead. It is an English word, by the way, as it is in English dictionaries. If pierogi and varenyky are considered exactly the same dish, the name is different enough to be in the lead (especially as it is present in English dictionaries such as the Canadian Oxford dictionary). If it is not the same dish, the independent article Varenyky should be restored, since it was merged with pierogi without a consensus. Dan Palraz (talk) 08:11, 26 June 2022 (UTC)

Calling pierogi "varenyky"
You recently reverted an edit with "Restored, as the word is used in Canadian English. This is a long-standing consensus". There's absolutely nothing on the talk page that says the word "varenyky" is used in Canadian English. In fact, the one person that mentions what the dish is called in Canada is, who states, "as a native Canadian English speaker (and perogy fan and maker) I can attest that this dish is almost always called perogies in Canada (or rarely pyrohy), home to both large UKR and PL diasporas, and we do not make any distinction with varenyky (because this word is not used in the variety of Ukrainian that made it here!)" In other words, the exact opposite of what you claim. Please revert back to including "varenyky" as a translation. That's what it is - the Ukrainian word for pierogi. JimKaatFan (talk) 22:17, 30 July 2020 (UTC)

 * There should be none of that in the lead because then we will be translating from all Central and Eastern European languages. This is English wikipedia and the two sole names for those are Pierogi (the most widespread and accepted) and in some parts of Canada Varenyky (which in my opinion should have their own separate page) as the number of ethnic Ukrainians in Canada is greater. Adding "Ukrainian" to the lead will just direct the audience towards thinking that they are of solely Ukrainian origin, which they are not. Oliszydlowski (talk) 01:37, 31 July 2020 (UTC)
 * I'm not following the logic here. It's common to include a translation (and often, for multiple languages) right after the name of the subject of the article in the first sentence. Nothing about including those implies that the subject originated in the place the translated word is from.
 * As for Varenyky having its own article, I'm inclined to agree with you, but I would have to research it more. Regardless, one of two things is true - either they're not the same thing, which means Varenyky should have its own article, or they are the same thing, which means "varenyky" is just the Ukrainian word for pierogi. As pierogi is a Polish loan-word in English, and by far the more commonly used word for these dumplings in the English-speaking world, it's not accurate to say they're "also known as varenyky". They're rarely called that, and only in small pockets of the English-speaking world. If that's the direction you want to go, there's better ways to phrase it in the lead. JimKaatFan (talk) 02:19, 31 July 2020 (UTC)
 * As already mentioned, "varenyky" is mentioned as a Canadian English word in the Canadian Oxford Dictionary. This is a reliable source. It is put in the very first statement, thus as an English word, not as a Ukrainian one (from which it was adopted into Canadian English). It can be that it became outdated in Canada, but statements like "I can attest that..." is an opinion of the editor / original research. It is also unclear how the Canadian Oxford Dictionary reference supports the sentence "among the Ukranians they are known as varenyky". If you mean Ukrainians living in Canada and speaking English, it's OK. But this has to be speicified. If you mean Ukrainian language, this would need a source for Ukrainian. But it would then also be incorrect to mention only Ukrainian name in bold without mentioning Slovak pirohy, Russian vareniki, Romanian coltunaci etc.
 * As for the question of having a separate article: there was a separate article, but there was a discussion here on this page, which resulted into a merger. There are source like this one supporting this. --Off-shell (talk) 07:26, 31 July 2020 (UTC)
 * Well, are you saying that varenyky and pierogi are the same thing? Or are you saying that they're different? If you are, it's probably time to revisit the merge. There was some strong opposition to the merger and I'm not sure the "support" votes presented any solid reasoning; it looks like it was mostly a case of "bah, I think they're the same, so I vote merge." JimKaatFan (talk) 17:13, 31 July 2020 (UTC)
 * The majority vote was in favour of merging them. As I said, there are several sources like this one saying they are the same thing. Did you look at it? --Off-shell (talk) 20:06, 31 July 2020 (UTC)
 * Slow your roll. We all know there are sources that say they're the same thing. And I'm pretty sure we all know that there's sources that claim subtle differences. And this one even says that "Vareniki" is the more commonly used term in Russia, while "Pierogi" is used in Poland, Ukraine and Slovakia. This one says they're prepared differently. This one, written by Russians, says Russians and Ukrainians say "varenyky" and Canadian Ukrainians say "pierogi". The point, there are different sources out there that say different things. JimKaatFan (talk) 12:37, 1 August 2020 (UTC)
 * So all sources which you found say basically the same well-known things: The word varenyky is used in most of Ukraine, vareniki in Russia, pyrohy in Western Ukraine, pierogi in Poland, pirohy in Slovakia. You say: "This one says they're prepared differently." Let me quote this source: "Next, is it varenyky or pierogi? (I’m not even going to talk about the different spellings of pierogi!) Pierogi is a Polish word, but other than that, the difference is tenuous. A dumpling is a dumpling. Varenyky are typically boiled, and pierogi tend to be boiled, and then baked or fried. But I’ve eaten both fried varenyky and simply boiled pierogi." So you interpret this paragraph as "they're prepared differently"? --Off-shell (talk) 21:26, 2 August 2020 (UTC)
 * Look, I haven't made up my mind as to whether these should be separate articles or not. And I'm sure you know that's not the only source that draws a distinction. Everything I wrote was after 5 minutes of Google. I'm sure if I dedicated a few hours to it, I'd find a boatload of sources that would help me make up my mind. JimKaatFan (talk) 22:06, 2 August 2020 (UTC)
 * At the time when the merger discussion started I was skeptical about merging pierogi and varenyky articles. But looking into the sources I became more and more convinced that they are the same thing. They seem to have the same origin in Kievan Rus' and basically the same recipes. There are slight local differences, but I didn't find sources which would draw a significant distinction between them. So I voted for the merger at the end. The common tradition developed probably at the times when Ukraine was part of the Grand Duchy of Lithuania which in turn became part of the Polish-Lithuanian Commonwealth. It remains puzzling why the two different words were used in Eastern and Western Ukraine. It is also worth noting that although these dumplings are different from baked pirogs or pirozhki (cognate words for pierogi), they often use similar fillings, e.g. pre-cooked meat, quark (curd cheese), or berries, which are rather uncommon for other dumplings. So they come from the same local culinary tradition. So either you find good sources supporting the splitting or we stay with the merged article. In the latter case, the current sentence in the lede concerning varenyky needs to be adjusted, because it is inconsistent, as I wrote above. --Off-shell (talk) 23:08, 2 August 2020 (UTC)

There's a lot to unwrap here. First, I would appreciate if you would back off with the aggressive tone. I think we both want to make this article accurate and improve it, but you're treating me as an adversary, and I don't appreciate that. JimKaatFan (talk) 00:45, 3 August 2020 (UTC)
 * Sorry, if it sounded aggresive. It would be great if you take time to dig into it. But please, do not simply delete the content without studying the subject before. This caused my initial reaction. In fact, the article is still in a quite bad shape. In particular, there is only little information about the history. There are already many links to Russian, Ukrainian and Polish sources collected on this talk page about the first usage of the terms pierogi and varenyky. There is quite much to improve here but it also needs a deep dive. --Off-shell (talk) 17:16, 3 August 2020 (UTC)
 * I agree we should mention varenyky in the lead. It is also used in English, usage depends on whether it is Polish or Ukrainian themed setting.Nyx86 (talk) 17:08, 6 August 2020 (UTC)
 * Pierogi in Polish language means not only boiled dumplings, but all types of flour products. This is the same, that slavic pirog, but this article about popular dumplings. And word pyrohy or pierogi is Ukrainian too, because all Ukrainians call flour products "pyrohy" and we use this term for the dumplings on the West Ukraine too. I tried add information about use word pyrohy on the West Ukraine (composition of Ukrainian writer Ivan Franko "Pyrohy with blueberries"), but my adding was canceled. I think would be not bad to add information about kasha varnishkes(varenyk with porridge), which was borrowed by Ashkenazi (whose cuisine you deleted from this article). Even the name comes from the varenyky (varenychky). By the way borshch in English is BorschT because of Ashkenazi too, who showed this dish to America . So Ukrainian pronounce of this dish is "just the Ukrainian word for (jewish) borschT" too? And maybe you'll open your eyes and see "wareneki" here (sorry, but your deletions is so aggressive too)?VladOz (talk) 13:26, 1 September 2020 (UTC)
 * It's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format and provide a reliable source if appropriate. JimKaatFan (talk) 16:30, 3 September 2020 (UTC)
 * Return the Ashkenazi and Ukrainian Mennonites, who borrowed varenyky/pierogi into their cuisines, when they lived in this area . Kasha varnishkes should be added, like confirmation of the long existence of varenyky in the cuisine of Ashkenazi, that even a new dish was created on this basis. The etymology of "varnishkes" is interesting. It comes from varenyky or varenychky (diminutive form). Unfortunately, there are few links to Mennonites cuisine, such as the link you deleted due to the "lack of mention of pierogi" (there is mention "wareneki"). And leave varenyky on the top, because there was varenyky article and I also don't see any mention of koltunas in the Canadian dictionary (because varenyky is very related to Ruthenian migration to the United States and Canada, not Romanian or only Polish).VladOz (talk) 18:40, 3 September 2020 (UTC)
 * Your first link doesn't mention Mennonites at all. Also, mennoneechiekitchen.com is not what I'd call a WP:RS, not even close. Also, you still have not been specific, but perhaps there's a language barrier here that I am willing to try to work through. Please mention the specific changes in a "change X to Y" format and provide a reliable source if appropriate. JimKaatFan (talk) 17:23, 4 September 2020 (UTC)
 * Change to "as well as in modern-day American and Ashhkenazi cuisines". And add information about kasha varnishkes to body of article. I provided source to Ashkenazi cuisine. Your delete had "reference does not mention pierogi" comment. I know, that it isn't good source, but there is small amount of sources about Minnonites and their cuisine. This one not so reliable too, but there is information about kasha varnishkes too.
 * I searched, and I did not find any reliable sources supporting that addition. The fact that "there is small amount of sources about Minnonites and their cuisine" does not mean that we should therefore use a personal blog as a source. JimKaatFan (talk) 01:40, 5 September 2020 (UTC)

, Here are several book sources for Mennonite vareniki:
 * Mennonite Foods & Folkways from South Russia, page 215
 * Treasured Mennonite recipes, page 169: Glooms Vareneki (here, an account is needed, but one create it and borrow the book for one hour free of charge).
 * Mennonite Folklife and Folklore, page 56.

Several cookbooks are also mentioned in Mennonite cuisine. --Off-shell (talk) 12:31, 5 September 2020 (UTC)
 * I added a sentence about Mennonites using the term, and the two alternate spellings. I'd like to point out that once we're reaching for sources this hard, that are of mediocre quality and barely mention the term in question, we should really look at what we're trying to accomplish here. This is an encyclopedia, after all, not a place for ultra-nationalist promotion of one's ethnic background. As I am neither Polish nor Ukrainian, I can assure you I have no dog in that fight, and my interest is in making sure this article stays encyclopedic. JimKaatFan (talk) 15:12, 5 September 2020 (UTC)
 * What about Ashkenazi?VladOz (talk) 20:12, 5 September 2020 (UTC)
 * A good reference for pierogi/varenyky in Jewish cuisine is this one:
 * Gil Marks, Encyclopedia of Jewish Food, sections Varenik/Varenikes and Pirog and Kasha Varnishkes. --Off-shell (talk) 21:54, 5 September 2020 (UTC)
 * Kasha varnishkes has its own article. I don't know what we could possibly add from the other two sources, as there's no content that mentions "Ashkenazi". JimKaatFan (talk) 15:17, 6 September 2020 (UTC)
 * "Ashkenazi Jews are basically the Jews who lived or are still living in Central and Eastern Europe, from Germany via Poland to Ukraine, Belarus and Russia, as well as their descendants living in the US, Canada, Australia etc. It is the largest group of Jews today (60-70% of Jews worldwide). Everything written about Varenikes, Pirog etc. in the Encyclopedia of Jewish Food is about the cuisine of Ashkenazi Jews. Other prominent groups are Sephardic Jews (those who lived in Spain, France, Italy,...) and Mizrahi Jews who live(d) in the Middle East. These groups have no historical connection to Eastern Europe. --Off-shell (talk) 16:37, 6 September 2020 (UTC)
 * I know what Ashkenazi Jews are, thanks. If you knew me personally you would be embarrassed that you felt you had to explain all of that.. JimKaatFan (talk) 23:17, 6 September 2020 (UTC)
 * Schlutzkrapfen has its own article too, but it is in this article. And this dish hasn't any common with pierogi (but kasha varnishkes originates from varenyky). Its like ravioli.VladOz (talk) 16:48, 6 September 2020 (UTC)
 * Oy vey :), then one could just add that pierogi / varenyky have also been cooked by Ashkenazy Jews. This is basically what these sections of the Encyclopedia tell us. The Polish Jews called it pirogen, while the Ukrainian Jews called it varenikes or varnishkes. So they adopted the names from their respective neighbours. --Off-shell (talk) 19:35, 7 September 2020 (UTC)
 * You'd need an explicit statement to that effect from a reliable source. I'm not saying it isn't true; of course Ashkenazi Jews probably cooked pierogi, but part of what determines what makes the cut is, is it mentioned in a reliable source? Deducing it from the presence of a word in one book amounts to WP:SYNTHESIS. Anyway, there's got to be a better source than that, somewhere. JimKaatFan (talk) 19:58, 7 September 2020 (UTC)
 * Gil Marks is a well-known writer, and this encyclopedia is surely a reliable source! It is cited in many articles on Jewish cuisine. --Off-shell (talk) 20:29, 8 September 2020 (UTC)
 * I don't know what you're replying to here. I said we don't create entire statements of fact that are deduced from the presence of a word in one book, because that's WP:SYNTHESIS. JimKaatFan (talk) 20:35, 8 September 2020 (UTC)
 * There must be some misunderstanding here. This encyclopedia has entire chapters called Varenik/Varenikes and Pirog. Here is an excerpt from Varenik/Varenikes: "Varenikes are quintessential Ukrainian comfort food, inspiring songs and memories. In 1954, Mark Olf, one of America's most prominent Yiddish singers and composers, recorded the song, "Die Mame kacht Varenikes" (The Mama Cooks the Varenikes). The contemporary Israel-based singer and musician Samson Kemelmakher, who was born in Moldova in the former Soviet Union in 1953, began his Yiddish song, "Yidishe Maykholim" (Jewish Foods) with the line "Varnishkes mit kaese un mit puter [noodles with cheese and with butter], on Shavuot, my mother gave me..." And here is an excerpt from Pirog: "Pirog (pirogen/pirogn plural) is the Yiddish variation of the filled half-moon-shaped boiled pasta. Jewish fruit-filled versions are sometimes called varenikes." And one more paragraph from the same chapter: "In the early twentieth century, pirogen became a favorite dish at Catskills resorts and various Jewish cafeterias and luncheonettes in New York City, from Ratner's on the Lower East Side to Famous Dairy Restaurant on the Upper West Side and, in between in the garment district, Dubrow's Cafeteria, all of which closed towards the end of the twentieth century in the face of rising real estate prices and changing tastes in food." --Off-shell (talk) 21:02, 8 September 2020 (UTC)

It is obvious that "varenyky" should be in the lead as well, for the reasons so many users have already pointed out. It is an English word like pierogi, with both being found in English dictionaries. For now, I am putting a mention to "varenyky" only in the second paragraph of the article, but if that gets reverted too, I will ask for third-opinions that I am sure will agree that varenyky should be in the first sentence of the article, as alternative names always do. Unless we agree that it is not exactly the same dish, in which case the independent article Varenyky should be restored, since it was merged with pierogi without a consensus. Dan Palraz (talk) 08:21, 26 June 2022 (UTC)

Vareniki isn't Russian
Why did you delete source on the Pokhlyobkin? This is reliable source, he is the most famous researcher of Russian and soviet cuisine. Russian don't mentioned vareniki like their national dish, all Russian sources called dish Ukrainian or Malorussian, so your edit is vandalism, not mine. And in Polish cuisine pierogi have two meanings, which one is the same with slavic pirog...
 * I did not delete any sources. If I have, then you can add it back. Secondly, yes Vareniki is indeed Ukrainian, but Russia has adopted it. Please read the para I added here, there is not a single mention of vareniki being Russian here:
 * "Traditional Russian pirogí and pirozhkí sound similar to Polish pierogi but are different dishes. Russian adopted Ukrainian-style Vareniki are most often filled with potatoes (sometimes mixed with mushrooms), quark cheese, cabbage, beef, and berries. They can be topped with fried onions and bacon, or butter, and served with sour cream. The Russian counterparts called pelʹméni are significantly different; they are smaller, shaped differently and usually filled with raw meat."
 * I explained what there is to explain. Horope (talk) 17:47, 17 June 2021 (UTC)
 * Really? You removed statement with reliable source on the Pokhlyobkin, back Russia to the list countries, with which "this dish associated" (in Russia dish associate with Ukrainian cuisine) and called this vandalism. Sentence "Traditional Russian pirogí and pirozhkí sound similar to Polish pierogi but are different dishes" isn't correct too, because in the Polish cuisine pierogi mean the same thing - slavic pirog. This one simply boiled pierog, like there are baked and fried too.

Pierogis in the baltics
They’re served there traditionally 2600:1000:B16E:691B:519:6070:ECE2:942D (talk) 03:53, 3 December 2021 (UTC)

China
I don't think, that statement about origin of all dumplings must be in the lead (in Origins it's ok) of the article about pierogi. Article about Italian ravioli even don't have any information of Chinese origin, only about Italian.

 * I see your point, but are ravioli of Chinese/Asian origin? Merangs (talk)
 * Read source: "Ojczyzną pierogów są bowiem Chiny. Do Europy, konkretnie do Włoch, zostały przywiezione przez Marco Polo".VladOz (talk) 20:35, 2 January 2022 (UTC)

 * Agreed, of course pierogi aren't originally from China; dumplings are. Dan Palraz (talk) 08:14, 26 June 2022 (UTC)

Pierogis- a Polish Staple
With no doubt that pierogis, ravioli, empanadas, Australian meat pies, dumplings, or any stuffed dough/ pasta in their basic form "originated" in China..... not ONCE was Poland given the notoriety it deserves for making Pierogi, "PIEROGI". The basic recipe provided, is beyond incorrect. Perhaps a bit more research would help in better defining and describing such a staple dish in the Polish community, especially the American/ Polish community. Thank you 71.86.60.127 (talk) 09:33, 18 March 2022 (UTC)

A Commons file used on this page or its Wikidata item has been nominated for deletion
The following Wikimedia Commons file used on this page or its Wikidata item has been nominated for deletion: Participate in the deletion discussion at the. —Community Tech bot (talk) 16:36, 19 May 2022 (UTC)
 * ВареникСиньки.JPG

Pierogi is Polish
That's all. "Pierogi ruskie" derives from the Ruskie Voivodeship/Ruthenian Voivodeship which then (from the 14th to the 18th century and from 1918 to 1939) denoted Red Ruthenia, which was the triangle between the Polish cities of Lwów-Przemyśl-Lublin. Varenyky do not come in this variety, they are only filled with either potato or cheese, not both. Pierogi as we know them are a Polish dish and a wiki page dedicated to pierogi should be dedicated to pierogi and nothing else. Make a page about varenyky etc. all you want but pierogi is pierogi: a Polish staple. Furthermore, Ukraine wasn't a state of its own until a short stint between 1919 and 1920 and since 1991 (unless you count the Ukrainian SSR as a Ukrainian state). This land was Poland and Polish was the prestigious culture, Poles were also richer. The culture trickled down from Poles to Ukrainians and not the other way round. It also helps explain why Ukrainians know potato-only "varenyky" and Poles don't—Ukrainians were and are more impoverished. 79.191.153.71 (talk) 08:35, 30 July 2023 (UTC)

 * You ought to read back through this talk page to see how consensus was gained, and provide sources if you want to re-examine the consensus. Responding to your edit here, the articles were merged following consensus to do so. Responding to this edit, I'm not sure why the article on Ravioli is a "standard" that this article has to follow, don't see any such consensus. FutureFlowsLoveYou (talk) 11:18, 30 July 2023 (UTC)
 * Because ravioli is as Asian as pierogi is. So... 79.191.153.71 (talk) 15:40, 30 July 2023 (UTC)
 * Ravioli also has Asian origins. Horse Eye's Back (talk) 15:48, 30 July 2023 (UTC)
 * That's exactly my point. And since its origin is listed as Italy in its infobox, there is a lack of consequence here 79.191.153.71 (talk) 06:46, 31 July 2023 (UTC)
 * You are more than welcome to amend the inbox over there if you have an appropriate source. Horse Eye's Back (talk) 16:09, 31 July 2023 (UTC)
 * Again, check out the ravioli page. I don't have to provide a source for something that will simply disappear. Got it? 79.191.153.71 (talk) 10:07, 2 August 2023 (UTC)
 * Ravioli page isn't the supreme court of dumpling related pages. Don't understand the second part of your comment. FutureFlowsLoveYou (talk) 11:07, 2 August 2023 (UTC)
 * The WP has to be consistent. I know arguments can be made that it cannot be 100% consistent. But we should strive to keep the minimal standards otherwise it just looks weird, like there's an anti-Eastern Europe or anti-Polish specifically bias. Let's not be like that and keep everything equal and just. 79.191.153.71 (talk) 13:54, 2 August 2023 (UTC)
 * Please change your reference removing edit back to the WP:STATUSQUO, as the discussion hasn't concluded yet.
 * You've yet to provide any sources or substantive reasons for your edits, and the anti-nationality/region bias is not apparent. No guideline forces Pierogi's infobox to be copied after Ravioli, regardless of how Ravioli does things. Contents of the Infobox are determined through its article talk page, as seen at Help:Infobox. Infoboxes reflect their articles, including Pierogi. For example, Pierogi mentions Asia and China quite a fair bit when covering its origins. FutureFlowsLoveYou (talk) 16:01, 2 August 2023 (UTC)
 * Does Ravioli mention Marco Polo and Asia? There are no dumplings like pierogi precisely, in Asia. And we're on the talk page right here. And you're yet to make an argument, while I already have. 79.191.153.71 (talk) 03:17, 4 August 2023 (UTC)
 * Please stop ignoring my replies. There is no rule that says Pierogi needs to remove content because Ravioli doesn't say the same thing.. It's not a rule just because you say it is.. FutureFlowsLoveYou (talk) 12:28, 4 August 2023 (UTC)

title: Talk:Pierogi


text: File:Aimee Mann - Lost in Space.jpg

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: File:Aimee Mann - Lost in Space.jpg


text:
Roic

ROIC may refer to:

 * Return on invested capital
 * Readout integrated circuit

title: Roic


text:
David Carter (politician)

Sir David Cunningham Carter (born 3 April 1952) is a New Zealand National Party politician who served as the 29th Speaker of the New Zealand House of Representatives from 2013 to 2017 and as a Cabinet Minister in the Fourth and Fifth National Governments. He represented the Selwyn electorate in the 44th Parliament and the Banks Peninsula electorate in the 45th Parliament. He served as a list MP from 1999 until he retired at the 2020 election.

Early life
Carter was born in Christchurch in 1952, the son of Merle and Maurice Carter. He attended St Bede's College, and has a Bachelor of Agricultural Science degree from Lincoln University. He has farmed sheep and cattle for over 30 years, and established the first commercial cattle-embryo transplant company in New Zealand in 1974.

Member of Parliament
Carter stood in the electorate in the  as a successor to Gail McIntosh, but was defeated by Labour's Ruth Dyson. Carter was first elected to Parliament in the 1994 by-election in Selwyn, replacing the resigning Ruth Richardson. In the 1996 general election he won the Banks Peninsula electorate against Dyson. In the 1999 election he was defeated by Dyson, but entered Parliament as a list MP. In the 2002 election, he failed to recapture the seat and remained a list MP.

From 1998 until the National Party's defeat in 1999 Carter was Minister for Senior Citizens, Associate Minister of Revenue, and Associate Minister for Food, Fibre, Biosecurity and Border Control. At the very end of National's term in office, he was also Associate Minister of Education.

In 2008, Carter was initially chosen as the National candidate for the resurrected safe National seat of Selwyn, but opposition to this saw the National candidacy up for grabs again. He pulled out and the candidacy was eventually won by Amy Adams, who won the seat. Carter was given a high list placing of nine instead and did not contest an electorate. After National's election victory, he took the portfolios of Agriculture, Biosecurity and Forestry.

Minister of Agriculture
In May 2010, Carter issued a ban on kosher slaughter, rejecting the recommendations of his advisers. Carter held shares in a firm that exports meat, and prior to instituting the ban he met senior managers of the firm who wanted a ban on kosher slaughter to reduce their competition.

Minister of Primary Industries
After the 2011 election, Carter was appointed Minister of the new Ministry of Primary Industries. In November 2012 he approved the increased squid fishery SQU6T by 140%, despite recommendations from scientists and the Department of Conservation that this would be detrimental to the endangered New Zealand sealion.

Speaker of the House
On 22 January 2013, the Prime Minister John Key announced that Carter was his preference to replace Lockwood Smith as Speaker of the House. Carter's appointment was not without controversy, and the Labour Party questioned whether he actually wanted the job.

As the opposition was not consulted as per convention, Trevor Mallard was nominated by Labour and the position was put to a vote on 31 January 2013. Carter won by 62 votes to 52. Consistent with the tradition of newly elected speakers, Carter had to be "dragged to the chair" following the election.

The office of speaker entitles Carter to the title The Right Honourable following a reform of the New Zealand royal honours system in 2010.

Carter cited his intention to continue as Speaker, "if that is the will of Parliament", as the basis for his decision to stand as a list-only candidate in the 2014 general election.

On 10 November 2015, Carter controversially failed to acknowledge offence caused to significant numbers of Labour and Green MPs after John Key had accused them of "backing rapists" during a debate about the Christmas Island Detention Centre. The following day, Carter silenced seven female MPs who stated that they were victims of sexual abuse and stood up to express personal offence to Key's statement, which they called on Key to apologise for. Carter ruled that the manner in which they stood to address the house was contrary to the House's standing orders and dismissed several of the seven; the remainder walked out.

On 11 May 2016, Carter dismissed the Prime Minister, John Key, from the debating chamber. Key had ignored several of the Speaker's warnings about behaviour contrary to the standing orders. Carter stated, "He is to be treated no differently to any other in this house".

In opposition, 2017–2020
Carter was returned as an MP through the National Party list in the 2017 election. Following the election, a Labour-led coalition government was formed with the support of the New Zealand First and Green parties. Carter was succeeded as Speaker by Labour MP Trevor Mallard, who assumed the position on 7 November 2017.

In mid-October 2018, Carter confirmed that he along with fellow National MP Chris Finlayson would retire before the next general election. Carter denied that his resignation came as a result of a secret tape by National Party leader Simon Bridges suggesting that Finlayson should resign in order to clear the way for newer National MPs.

In late July 2020, Carter submitted a private member's bill seeking to repeal the Labour-led government's Electoral (Integrity) Amendment Act 2018. The bill passed its first reading and was referred to the justice select committee. Following the bill's first reading, Carter indicated that he would retire at the 2020 New Zealand general election. Carter's private member bill was assigned to fellow National MP Nick Smith.

In the 2021 New Year Honours, Carter was appointed a Knight Companion of the New Zealand Order of Merit, for services as a Member of Parliament and Speaker of the House of Representatives.

Post-parliament
Following his retirement from parliament, Carter was elected to the National Party's Board of Directors on 21 November 2020. He challenged Peter Goodfellow for the role of President but was unsuccessful. On 8 August 2021 he resigned from the board after another unsuccessful challenge to Goodfellow. He stated that he has "zero confidence" in Goodfellow, criticising the alleged "dysfunctional governance" of the party and lack of money to run a suitable campaign.

title: David Carter (politician)


text:
Gimcheon Sangmu FC

Gimcheon Sangmu FC is a South Korean professional football club based in Gimcheon that competes in the K League 1, the top tier of South Korean football. Sangmu is the sports division of the Republic of Korea Armed Forces.

Sangmu's playing staff is made up of young South Korean professional footballers serving their compulsory two-year military duty. Fifteen players join up at the start of every season and spend two years with the side before returning to their previous professional club. Sangmu are not allowed to sign any foreign players because of their military status.

This article also includes the predecessor military-based teams – Sangmu FC, Gwangju Sangmu FC and Sangju Sangmu FC – which are still separate legal entities.

Various military clubs (1950s–1983)
Before the Korea Armed Forces Athletic Corps and its football club Sangmu FC were founded in 1984, the Republic of Korea Armed Forces had three football clubs: ROK Army FC, ROK Marine Corps FC, and ROK Air Force FC.

The ROK Army originally established football clubs of each corps, including CIC FC (Counter Intelligence Corps; also known as Seoul FC or Seoul Club), HID FC (Headquarters of Intelligence Detachment), Quartermaster Corps FC (consisted of only quartermasters), OPMG FC (Office of the Provost Marshal General; former Military Police Command FC), Engineer Corps FC, and Infantry School FC. Most of them (excluding Quartermaster Corps FC) were merged into the Engineer Corps FC in 1965. Lastly, these two clubs were united, and Army FC was established in 1969.

Afterwards, the Marine Corps FC renamed as ROK Navy FC due to the dissolution of the Headquarters Marine Corps in 1973.

Founding and semi-professional Sangmu FC era (1984–2002)
Sangmu FC was founded on 11 January 1984, as the football side of Korea Armed Forces Athletic Corps. Although Sangmu squad was composed of professional players from K League clubs, Sangmu FC competed in the semi-professional league (now Korea National League). Sangmu joined the K League for the 1985 season, but spent only one year in the league before dropping out.

The reserve side, Sangmu B, competed in the K2 League from 2003 to 2005 before joining the K League reserve league. Sangmu B was based in Icheon and finished as the runners-up in the 2003 K2 League season.

Gwangju Sangmu era (2002–2010)
After establishing a home base in Gwangju in April 2002, the team participated in the Reserve League. The club has rejoined the K League at the start of the 2003 season as Gwangju Sangmu Bulsajo FC. Between 2004 and 2010, the club has been known as Gwangju Sangmu FC.

Sangju Sangmu era (2011–2020)
Once Gwangju FC was established, Gwangju Sangmu FC was relocated to Sangju, North Gyeongsang Province, as Korea Armed Forces Athletic Corps moved to Mungyeong, near Sangju. The club name was officially changed to Sangju Sangmu Phoenix FC in January 2011.

Before the 2013 season, the club officially removed the word "Phoenix" in its name. In the same season, Sangju Sangmu became the first champions of the newly established K League Challenge (second division) and promoted to the K League Classic.

Sangju started the 2020 season already knowing they would be relegated to K League 2. The military club decided to move out of Sangju to a new, as yet undisclosed location. Sangju has decided not to establish a football team which would be citizen-owned outfit and also played in K League 2.

Gimcheon Sangmu (2021–present)
On 30 June 2020, the K League administration announced that the city of Gimcheon had officially submitted an application to host the team for at least the 2021 season, offering their local stadium as the football club's new home. After a preliminary review and several meetings and assemblies involving local governors, the K League eventually approved the proposal and began the process of moving the club to Gimcheon.

Club name history

 * 1996–2002: Sangmu FC
 * 2002–2003: Gwangju Sangmu Bulsajo FC
 * 2004–2010: Gwangju Sangmu FC
 * 2011–2012: Sangju Sangmu Phoenix FC
 * 2013–2020: Sangju Sangmu FC
 * 2021–present: Gimcheon Sangmu FC

League

 * K League 2
 * Winners (4): 2013, 2015, 2021, 2023
 * National Semi-Professional Football League
 * Winners (9): 1984, 1991 Fall, 1992 Spring, 1994 Spring, 1996 Fall, 1997 Fall, 1998 Fall, 1999 Fall, 2002 Spring
 * Runners-up (5): 1987 Fall, 1993 Spring, 1999 Spring, 2000 Spring, 2003

Cups

 * National Semi-Professional Football Championship
 * Winners (2): 1999, 2001
 * National Football Championship
 * Winners (1): 1996

 * Notes

title: Gimcheon Sangmu FC