The Cornish Pasty |
also perogi, perogy, piroghi, pirogi, pyrohy, pieroshki or piroshki
Source: http://en.wikipedia.org/wiki/Image:Ruskie.jpg
A plate of pierogi
As with other pasty-like dishes, it starts with a meat and vegetables being wrapped in dough/pastry .....
From Wikipedia - Pierogi .....
Pierogi (also perogi, perogy, piroghi, pirogi, or pyrohy) are filled Slavic dumplings. Most English-speakers treat these forms as singular and form the plural by adding -s, but a few consider them plural and form the singular by removal of the -i or -y. In Swedish however, the singular form is pirog and the plural form is created by adding -er at the end. The word itself comes from the Proto-Slavic "pir" (festivity).
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Pierogi are untraceable Central or Eastern European origin; claims have been staked by the Polish, Romanians, Russians, Lithuanians, Chinese, Ukrainians, Slovaks and Italians. Similarity to dumplings found in the Far East such as Chinese potstickers fuels speculation, well-founded or not, that the Mongols and Persians brought the recipe to the West.
Pierogi are semi-circular dumplings of unleavened dough, stuffed with cheese, sauerkraut, mashed potatoes, cabbage, onion, meat, mushrooms, hard-boiled eggs, dry cottage cheese (the last two are rather Mennonite-specific), or any combination thereof, or with a fruit filling. Mashed potatoes are the most common filling.
Source: http://en.wikipedia.org/wiki/Image:Pierogi_frying.jpg
Pierogi frying
They are typically fried, deep-fried or boiled until they float, and then covered with butter or oil; alternatives include the Mennonite tradition of baking and serving with borscht or with farmer's sausage and a creamy gravy called Schmauntfat in Plautdietsch, and the Polish way of boiling, then frying in butter. They are typically served with plenty of sour cream, and the savoury ones are topped with fried bacon or onions. The most popular of the Polish variety are savoury pierogi ruskie, stuffed with farmer's (aka dry cottage) cheese, mashed potatoes, and onion. Varenyky or vareniki (from varyt', "to boil") are the Ukrainian version of pierogi. One variation of the pierogi are the meat-filled, boiled dumplings called pelmeni (пельмени), originating in Siberia, which are very popular throughout Russia and in other parts of the former Soviet Union.
In the United States, the term Pierogi is commonly taken to mean Polish pierogi. The pirog (or its equivalent in the various Slavic languages) means pie, which can take the form of a stuffed dumpling, pastry, or two-crusted pie. In Russian, pirogi is the plural form of the generic pirog, which usually refers to a large double-crust pie and not a dumpling (pelmeni or vareniki) or filled bun (pirozhki).
By the 1960s, pierogi were a common supermarket item in the frozen food aisles in parts of the United States and Canada. Pierogis maintain their place in the grocery aisles to this day.
Many of these grocery brand pierogis contain non-native ingredients to appeal to general American tastes. Products include CHEEMO Potato, Bacon, & Romano Cheese Pierogi, Mrs. T's Potato, Cheddar, and Jalapeño pierogi [2] and Trader Joe's Potato Cheddar or Chicken Pierogi.
The Canadian Prairies in particular have a large Ukrainian population, and there perogies (Canadian English [pəˈroːgi]) are very common in restaurants and supermarkets. Some Chinese Cafés in the prairies have taken to billing their potstickers as "Chinese perogies". Ukrainophones call them pyrohy, which can be misheard pedaheh by Anglophones unaccustomed to the fast rolled-r sound, or alveolar trill. Also known as varenyky in the Ukraine.
Packed frozen perogies can be found everywhere Eastern-European immigrant communities exist. Such perogies are made by industrial machines, often built by Italian companies such as Arienti & Cattaneo, Ima, Ostoni, Zamboni, etc. Each perogy typically weighs around 20 grams, but resemble an oversized half-moon ravioli, as the Italian machines are also used in the production of Italian pasta.
In 1993, the village of Glendon, Alberta, Canada, unveiled its roadside tribute to this culinary treat: a 25-foot (7.6 m) perogy, complete with fork.
In Russian cuisine, pirozhki (also piroshki, or Ukrainian pyrizhky) are small stuffed buns made of either yeast dough or short pastry. They are filled with one of many different fillings, and either baked or fried. The singular form is pirozhok, the diminutive form of the word pirog. The stress in pirozhki is properly placed on the last syllable: [piroʒˈki].
In Hungarian cuisine, the pierogi is used as primarily as a festive food for special occasions such as weddings. It was brought to Hungary by the merchant Andras Perl for his wedding with his wife Katalin in 1764. The Banki family, home to Katalin, usually renowned for its ferocity in battle, was so moved by the pierogi that now, pierogi are common at most Hungarian weddings.
Pierogi are popular throughout Russia, Central Europe, and Eastern Europe, including Ukraine and Poland, and in areas of North America where immigrants brought their cuisine. Pierogi at first were a family food among immigrants, but in the post-World War II era, freshly cooked pierogi became a staple of fundraisers by ethnic churches. The Ashkenazi (Jewish) version of Pierogi is known by its Yiddish name, Kreplach.
Acknowledgement:
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Pierogi
