Search Results - pierogi
| Type in a word or phrase to search, you can also type in Article ID's separated by commas: |
 |
|
|
Pierogi (also perogi, perogy, pirohi, piroghi, pirogi, pirogen, pierogy, pirohy, pyrohy), from the Proto-Slavic "pir" (festivity), is the name most commonly used in English speaking areas to refer to a variety of Slavic semicircular (or, in some cuisines, square) boiled dumplings of unleavened dough stuffed with varying ingredients. In English, the word pierogi and its variants are pronounced with a stress on the letter "o". Pierogi are small enough to be served several or many at a time, so the singular form of the word is not used when referring to this dish people usually talk about several of them, in plural. This has affected forms of the word in different languages. In Polish, pierogi is plural, pieróg being singular. Other Slavic languages follow the same scheme. In Russian and Ukrainian, the singular form of words derived from "pir"—the Russian pirog (?????, pl. ??????, stress on the last syllable) or the Ukrainian pyrih (?????, pl. ??????, stress on the last syllable)—refers to a different type of food, such as pies or pirozhki. In Polish the singular form pieróg also refers to a pie. North Americans often incorrectly pluralize pierogi as "pierogis" with the addition of an 's' as in English. The origins of pierogi are difficult to trace. While dumplings as such are found throughout Eurasia, the specific name pierogi, with its various cognates in the West and East Slavic languages, shows the dish's common Slavic origins, predating the modern nation states and their standardized languages. The East Slavic Belarusians, Russians and Ukranians, the West Slavic Poles and Slovaks, and the Baltic Latvians and Lithuanians all consume this dish, although sometimes under a different name (e.g., kalduny in Belarus and Lithuania). In some East European languages, variants of this dish are known by names derived from the root of the word "to boil" (Russian ??????, varit', Ukrainian ??????, varyty). These include the Belarusian vareniki (?????i?i), Latvian vareniki, Russian vareniki (????´????), Ukrainian varenyky (????´????) (literally "boiled things", from the adjective form varenyy). There is a definite similarity to Italian ravioli and tortellini or Jewish kreplach. In Turkey, Transcaucasus, and Central Asia round pockets of dough with a meat filling are called manti, khinkali, or chuchvara. In East Asia, similar foods are served, such as Chinese wonton and jiaozi, Japanese gyoza, Mongolian buuz, Nepalese/Tibetan momo, Afghani mantu, and Korean mandu.
|
Showing 1 to 2 of 2 Articles matching 'pierogi' in related articles. |
| Pages: 1 |
 |
|
|
|
