Pirog, originating in Russia. Also has a resemblance to dumplings from Asia. Juicy dough, good filling and of course time consuming if you do it from scratch. The filling should contain just a little liquid, so my meat mixture has been simmering for almost 2 hours. The flavors develop nicely. The dough is ready and soon I can start the next step by filling the pirog and baking them in the oven. #Food
2 comments
Its been a while Fulfilur! Thats looks good. Bellpepper on the rock, for sure this is yummier and the smell is tasteful too.
Yes you really will need time in cooking this recipe, it takes patience, but looking at it...it's under control by the chef...chef Fufilur🙂