| LC control no. | sh 99014231 |
|---|---|
| Topical heading | Piroshki |
| Variant(s) | Pirogen Pirogi Pirojki Pirozhki Pyrizhky |
| See also | Turnovers (Cooking) |
| Found in | Sacharow, A. Classic Russian cuisine, 1993. F & W cook's dict. (piroshki or pirojki-- small, thin pastry turnovers filled with meat, fish, cheese; also called pirogen or pirogi) Krohn, N. Menu mystique, c1983 (pirog/piroshki; large ones called piroghi or pirog; individual tart-sized ones called piroshki) Miner, L. The lang. of food, c1989 (piroshki) Web. 3 (piroshki) Cassell food dict., c1990 (piroshki) Wikipedia, July 5, 2018 (pirozhki; pyrizhky; baked or fried buns stuffed with a variety of fillings; Pirozhki are not to be confused with the pierogi/varenyky of Ukraine, Poland, and Slovakia (Eastern Europe/Central Europe); commonly, pirozhki are baked stuffed buns made from yeast dough and often glazed with egg to produce the common golden colour) <https://en.wikipedia.org/wiki/Pirozhki> Merriam-Webster dictionary online, Aug. 31, 2018 (piroshki: small pastries with meat, cheese, or vegetable filling; variant: pirozhki) |
 |  |  |