Food

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Yeah it’s the same. Pirog is a one big piece. Fillings can vary. Small ones are called pirojok. Basically the same by I think the dough is a bit different in big ones. Sweeter. Tho this dough is also not a classy dough. I don’t like when they’re backed in oil so that’s why mine is in the oven

I only know the Polish variant, which they call Russian pierogi. They do not go in the oven. Yours look better and I love the black pepper touch.

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