Meat Piroshki Recipe (2024)

FAQs

What does piroshki mean in Russian? ›

The word piroshky (пирожки́) is a diminutive form of pirogi (пироги), the Russian word for “pies.” Literally, piroshky translates to “pielings” or “piesies.” Both words are plural; the singular of piroshky is piroshok (пирожок) and the singular of pirogi is pirog (пирог).

Pirozhki are either fried or baked. They come in sweet or savory varieties. Common savory fillings include ground meat, mashed potato, mushrooms, boiled egg with scallions, or cabbage. Typical sweet fillings are fruit (apple, cherry, apricot, lemon), jam, or tvorog.

The main difference between pierogi and piroshki lies in their dough and fillings. Pierogi are made with unleavened dough and can be filled with both savory and sweet ingredients, while piroshki are made with yeast-leavened dough and are primarily filled with savory ingredients.

Piroshki are best served warm as a snack, appetizer, or main entrée. They pair well with light sides such as salads, veggies, or a soup. Israeli couscous salad, creamy cucumber salad, and arugula caprese salad are refreshing salads that balance well with the fried piroshki.

Piroshki, traditional hand-held pies, are popular in Eastern Europe, primarily Ukraine and Russia. The fillings for Ukrainian piroshki include meat, cheese, potatoes and cabbage.

Good piroshki boast bountiful amounts of filling, be it cabbage, mushroom, meat, egg and onion, or sweet combinations of fruit. The dough should be light but flavorful, the outside slightly crisp and very buttery.

Refrigerated, piroshky keeps up to 2 days. Frozen, piroshky keeps for 4 to 6 months. We recommend sealing in an airtight container or plastic before freezing. Sweet piroshky can be left at room temperature for 2 to 3 days, or frozen for 4 to 6 months.

Piroshki, were introduced to the Greeks by the Greek Pontiacs* who were forced to leave Pontus and scattered in all parts of the world, the majority of which came to Greece. Piroshki are made from yeast dough usually fried. You can find them in bakeries or fast food shops, with various fillings.

noun(used with a plural verb)Russian Cooking. small turnovers or dumplings with a filling, as of meat or fruit.

The word 'varenyky' comes from the Ukrainian word 'varyty´ or 'to boil' because this product is cooked in boiling water. This comfort food is spelled many different ways: pyrohy, pyrogy, pyrogie, pierogi, perogi and others.

Are pierogies Russian or Polish? ›

pierogi, one or more dumplings of Polish origin, made of unleavened dough filled with meat, vegetables, or fruit and boiled or fried or both. In Polish pierogi is the plural form of pieróg (“dumpling”), but in English the word pierogi is usually treated as either singular or plural.

In Russian Mennonite cuisine the pierogi is more commonly called vereniki and almost always is stuffed with cottage cheese and served with a thick white cream gravy called schmaunt fat. Russian Mennonites will also stuff the vereniki with fruit such as Saskatoon berries or blueberries.

The best side dishes to serve with pierogies are boneless pork ribs, caramelized onions, carrots and potatoes, teriyaki pork chops, roasted Brussels sprouts, taco casserole, sautéed mushrooms, cucumber salad, borscht, applesauce, cabbage rolls, kielbasa, sautéed spinach, coleslaw, and corn on the cob.

Galina's Beef And Cheese Piroshki (1 piroshki) contains 37g total carbs, 35g net carbs, 12g fat, 13g protein, and 310 calories.

The name differs depending on the region, with states further east such as Russia preferring the term vareniki, while those further west, such as Poland and Slovakia, use the term pierogi. Unlike pelmeni, they are usually stuffed with a vegetarian filling of potato, cabbage, cheese, or mushrooms.

фильтр {m} percolator (also: filter, strainer) процеживатель {m}