Pirozhki, sometimes transliterated as pyrizhki or pyrizhky, is a generic word
for individual-sized baked or fried buns stuffed with a variety of fillings. The
stress in pirozhki is properly placed on the last syllable: [pʲirɐʂˈkʲi].
Pirozhok is the diminutive form of the Russian pirog, which refers to a
full-sized pie. Pirozhki are not to be confused with Polish pierogi, which are
similar to the Russian pelmeni or Ukrainian varenyky.
A common variety of pirozhki are baked stuffed buns made from yeast dough and
often glazed with egg to produce the common golden colour. They commonly
contain meat or a vegetable filling. Pirozhki could also be stuffed with fish
or with an oatmeal filling mixed with meat or giblets. Sweet-based fillings
could include stewed or fresh fruit, jam, quark or cottage cheese. The buns
may be plain and stuffed with the filling, or else be made in a free-form
style with strips of dough decoratively encasing the filling.
Potatoes among American crops became very popular when the vegetable was
brought and adopted to the Eurasian climate. Before then, the ingredient was
not available as it took more time to acclimatize to continental regions like
Russia and Ukraine. Before then, the ingredients would contain more
vegetables and fruits, as well as duck, goose and rabbit meat, uncommon today.
Regional varieties = The Balkans=
The Greek variety piroski is popular in parts of Greece influenced by eastern
cuisine and in most big cities, where they are sold as a type of fast food.
The Greek piroski come deep-fried with many different stuffings.
In Serbia the local variety are cylindrical pastries called piroška.
They are stuffed with fillings such as ground spiced meat mix of pork and veal
or cottage cheese, and with kulen, tomato sauce and herbs. Alternatively
they are made from breaded crepes with variety of fillings.
= The Baltic region= In Latvia crescent-shaped buns of
leavened dough called pīrāgi or speķa rauši are traditionally filled with
bacon and onion. Other fillings are also possible. However the name pīrāgi is not
exclusive to these buns, but can refer to variety of other pastries, such as
pies and turnovers. Pīrāgi were often eaten as lunch by farmers and shepherds
working the fields. Estonians too have this tradition. The
pirukad are fairly small in size and have regional variations in respect to
fillings. Pirukad are sometimes accompanied by bouillon. Many recipes
exist, with meat, cabbage, carrots, rice, egg and other fillings and filling
mixtures also being used. The Latvian bacon and onion version is known to
Estonians, but is not as common. One can also encounter sweet fillings, although
savory pirukad predominate. = Finland=
Karelian pasties are a differently shaped pie popular in both Karelia and
Finland. Compared to the Baltic pirukas and pīrāgi, the Karelian pastries are
open-faced. = Central Asia=
Pirozhki are common as fast food on the streets of the Central Asian countries
in Kazakhstan, Tajikistan, Uzbekistan, Turkmenistan, Kyrgyzstan, where they
were introduced by the Russians. They are also made by many Russians and
non-Russians at home. = East Asia=
Pirozhki is also very common as fast food in Mongolia, and it is made
throughout the country by families at home.
= Caucasus and Iranian Azerbaijan= The Russian variant of Pirozhki is a
common fast food in Armenia and Azerbaijan. In Armenia it often contains
a potato or seasoned meat filling. In Azerbaijan, it is often eaten as a
dessert and is commonly filled with cream.
= Iran= An Iranian version, called پیراشکی is
often eaten as a dessert or as a street food. It is commonly filled with cream,
but potato and meat fillings are also available in some shops. The Iranian
sweet shops in Los Angeles have invented other versions such as chocolate and
blueberries. = Japan=
A Japanese version, called ピロシキ, are predominantly fried, use fillings such
as ground meat, boiled egg, bean noodles, spring onion etc., and are
commonly breaded with panko before frying, in the manner of Japanese
menchi-katsu. Another popular variation is filled with Japanese curry and is
quite similar to karē-pan, which is itself said to be inspired by pirozhki.
See also Notes
References Piroshki or Pirozhki in Larousse
Gastronomique, The New American Edition, Crown Publishers, New York, p. 809.
Piroghi or Pirozhki in Larouse Gastronomique, first English language
edition, Paul Hamlyn, London, p. 740-741.
Pirog in The Oxford Companion to Food, Oxford University Press, p.p. 609-610.
Speķa rauši in "Latviska un Moderna Virtuve", Fischbach D.P. Camp, Germany,
1949; pg. 24, original in Latvian and translated into English