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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 dish is of Finno-Ugric origin, spread from Karelia to the Ob, including the Russian North. It is part of the national cuisines: Komi cuisine, Mari cuisine, North Russian cuisine, Udmurt cuisine." Vatrushka, a small sweet pirog, popular in all Eastern Slavic cuisines, formed as a ring of dough with quark in the middle. [12] [13]
Seasoned chicken breast is paired with melty cheese, crispy bacon, and Caesar dressing in this recipe, all wrapped in pizza dough. The result is a handheld hearty meal that is perfect as an easy ...
This is a list of notable dishes found in Russian cuisine. [1] Russian cuisine is a collection of the different cooking traditions of the Russian Empire . The cuisine is diverse, with Northeast European / Baltic , Caucasian , Central Asian , Siberian , East Asian and Middle Eastern influences. [ 2 ]
A sheet of dough is placed over the matrix, a filling is scooped into each "cell", and the dough sags under the weight of the filling, forming the body of the dumpling. Another sheet of dough is placed on top, and a wooden roller is rolled over the top, pressing the dough layers together, cutting the dumplings apart by the ridges, and forcing ...
Sauté seasoned chicken ¾ of the way done, remove from frying pan and reserve. (Chicken will be returned later to cook completely). Remove pineapple rings from can, place on cookie sheet.
Peremech (Tatar: пәрәмәч / pərəməç / pärämäç; Bashkir: бәрәмес, tr. beremes; Russian: беляш, romanized: belyash) is an individual-sized fried dough pastry common for Volga Tatar and Bashkir cuisines. [1] It is made from unleavened or leavened dough and usually filled with ground meat and chopped onion.