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In former times, the dough for Russian pirogi was made predominantly of rye flour. Later it was mixed with wheat flour. Nowadays, mainly wheat flour is used. [3] There are also variants made from shortcrust, flaky or puff pastry. In East-Slavic languages, pirog is a generic term which denotes virtually any kind of pie, pastry, or cake.
Pirozhok [b] (Russian: пирожо́к, romanized: pirožók, IPA: [pʲɪrɐˈʐok] ⓘ, singular) is the diminutive form of Russian pirog, which means a full-sized pie. [c] Pirozhki are not to be confused with the Polish pierogi (a cognate term), which are called varenyky or pyrohy in Ukrainian and Doukhoborese, and vareniki in Russian.
The dough can be made with some mashed potato, creating a smoother texture. [citation needed] Another variation, popular in Slovakia, uses dough made of flour and curd with eggs, salt, and water. [citation needed] The filling is placed in the middle and the dough folded over to form a half circle or rectangle or triangle (if the dough is cut ...
The dough is made with flour, eggs, water, salt, and sometimes sour cream, with a texture similar to potstickers or ravioli. Sweet fillings include berries and sweetened farmer’s cheese.
Pierogies can be a full meal or a snack and can be stuffed with so many different types of fillings that they’re ideal to eat year-round. ... easy to make from scratch. Making pierogi dough ...
Pirozhki (singular: pirozhok; diminutive of pirog [pie]) are small stuffed buns (pies) made of either yeast dough or short pastry. They are filled with one of many different fillings and are either baked (the ancient Slavic method) or shallow-fried (known as "priazhenie", this method was borrowed from the Tatars in the 13th century).
Here’s what you need to make pierogi at home. For the dough: 5 cups all-purpose flour. 1 teaspoon salt. 1 cup water. 3 eggs. 1/2 cup butter, softened. For the filling: 4 medium potatoes, peeled ...
Pierogi, English name for East-European dumplings; Pirog, Russian word for "pie" (singular form) Pyrih, Ukrainian for "pie" This page was last edited on 29 ...