Pirohy

In English, the word pierogi and its variants (perogi, perogy, pirohi, piroghi, pirogi, pirogen, pierogy, pirohy, pyrohy) are pronounced with a stress on the letter "o".

The origins of pierogi are difficult to trace. While dumplings as such are found throughout Eurasia, the specific name pierogi, with its Proto-Slavic root "pir" (festivity) and its various cognates in the West and East Slavic languages, shows the name's common Slavic origins, predating the modern nation states and their standardized languages, although in most of these languages the word means pie. The East Slavic Belarusians, Russians and Ukranians, the West Slavic Poles and Slovaks, and the Baltic Latvians and Lithuanians all consume this dish, although sometimes under a different name (e.g., kalduny in Belarus, and koldūnai[1] in Lithuania). In some East European languages, variants of this dish are known by names derived from the root of the word "to boil" (Russian: варить, varit', Ukrainian: варити, varyty). These include the Belarusian vareniki (варэнiкi), Latvian vareņiki, Russian vareniki (варе́ники), Ukrainian varenyky (варе́ники) (literally "boiled things", from the adjective form varenyy).

Slovakia

A traditional dish in Slovak cuisine is bryndzové pirohy, crescent-shaped dumplings filled with salty bryndza cheese, or more often with unripe curd cheese (sk:Tvaroh, Quark (cheese))