Food

LFer. Based in /los-fomos • Making onchain spicy | Building /uniklabs - a portable community graph. /cinema-mon-amour simp

Onchain mixologist based in /los-fomos. Building a portable fan graph, making the best spicy martinis in town

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A teller / of stories, that is me. / Curious to learn new ways to see. / Proud dad of two. Now, what / about you? | Builds https://paragraph.xyz/@trpplffct

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.