Dumplings
Slovak Pirohy
Pirohy
Slovakia
Boiled dough parcels stuffed with potato and onion, curd, sauerkraut or plum, dressed with butter, crumbs or bacon.
Original eatfuls sticker artwork
What it is
A closer look at Slovak Pirohy.
Boiled dough parcels stuffed with potato and onion, curd, sauerkraut or plum, dressed with butter, crumbs or bacon.
What to look for
Know it when you find it.
The plum-filled sweet version appears at the end of summer. Slovak pirohy are usually larger and thicker-skinned than Polish ones.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Slovak Pirohy.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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منتو
Thin dough parcels filled with minced beef and onion, steamed and served under garlic yoghurt, a tomato-lentil sauce and dried mint.
Antigua and Barbuda
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Sweet dumpling of grated sweet potato and coconut, spiced with nutmeg and cinnamon, tied in a banana leaf and steamed; an Antiguan side dish and snack; often paired with saltfish; reflects the islands' skillful use of humble local ingredients; appearance similar to a tamale
Saint Kitts and Nevis
Anguillian Coconut Dumplings
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Anguilla
Sweet Potato Dumplings
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Individual sweet potato and raisin dumplings, wrapped in greaseproof paper and foil, boiled until firm; a traditional Anguillan dessert
Upper Carniola, Slovenia
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Buckwheat flour dumplings filled with curd cheese, shaped like carp fish, from the Gorenjska region of Slovenia, served with buttered breadcrumbs.
Hungary
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Afghanistan
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Dumplings filled with chopped gandana leek, boiled and served under garlic yoghurt and a minced-meat and split-pea sauce with dried mint.
North Caucasus, Russia
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Thick flattened dough dumplings from Dagestan's Avar community, boiled alongside mutton and served in the rich broth with soured cream and garlic.