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Pirozhki [a] (Russian: пирожки́, romanized: pirožkí, IPA: [pʲɪrɐʂˈkʲi]) (lit. Smallpie ) are Eastern European baked or fried yeast-leavened boat-shaped buns with a variety of fillings.
Pirozhki (Russian diminutive, literally "small pirogi") or pyrizhky (Ukrainian), individual-sized buns that can be eaten with one hand; [1] Rasstegai ("unbuttoned pirog"), a type of Russian pirog with a hole in the top; [10]
Pirozhki, pyrizhki: Bulgaria, Russia, Ukraine: Pirozhki (Russian: пирожки) or pyrizhki (Ukrainian: пирiжки) are traditional Eastern European baked or fried buns stuffed with a variety of fillings. Porras: Spain: Often served for breakfast, especially in Madrid). Prawn cracker (keropok, kropek, krupuk, etc.) Southeast Asia
Pirozhki pirozhok, piroshki: Russia, Ukraine: Savory or sweet The generic word for individual-sized baked or fried buns (small pirogs) stuffed with a variety of fillings. Pork pie: United Kingdom: Savory A traditional British meat pie consisting of roughly chopped pork and pork jelly sealed in a hot water crust pastry. Pot pie: United Kingdom ...
Pelmeni—boiled dumplings with meat filling Caviar—a delicacy that is very popular in Russian culture. The history of Russian cuisine was divided in four groups: Old Russian cuisine (ninth to sixteenth century), Old Moscow cuisine (seventeenth century), the cuisine that existed during the ruling of Peter and Catherine the Great (eighteenth century), and finally Petersburg cuisine, which ...
In Ukraine, varenyky are traditionally topped with sour cream (Ukrainian: сметана, romanized: smetana) and butter, as well as with fried onions, and fried pieces of salo (Ukrainian: шкварки, romanized: shkvarky). Whilst traditionally savory, varenyky can also be served as a dessert by simply substituting the filling of the ...
Packed frozen, pelmeni can be found in ethnic Russian and Ukrainian food stores everywhere. Packets of frozen pelmeni, like those carried on the taiga, are usually labeled "Siberian pelmeni". [9] Store-bought pelmeni are made on industrial machinery, much of which is made by Italian companies such as Arienti and Cattaneo, Ima, Ostoni, Zamboni, etc.
In contrast, in Ukraine and Russia, there is a clear distinction between boiled varenyky and baked pirozhki/pirogi. If the Polish term has a wider scope, how would you draw the border without merging pirozhki and pirog into the same article (which would definitely be too much)?