Karelian pierogi
The Karelian pie ( Finnish karjalanpiirakka , Swedish karelska piroger ) is a specialty of Finnish cuisine . It is a pie (filled dumpling pocket ) with a very thin dough shell and a filling typical of the region.
The main components of the casing are rye flour and water. The filling traditionally consists of barley porridge ( pearl barley ) and today mostly unsweetened or lightly salted rice pudding , more rarely from potato or carrot porridge . Traditionally, a mixture of butter and pieces of eggs ( munavoi , "egg butter") is often served with it, or the Karelian pie is topped with sausage or cheese and served like bread.
Karelian pierogies were originally baked in Finnish Karelia on Lake Ladoga (Laatokan Karjala) , but are now widely used across Finland. The related meat- filled dumplings ( lihapiirakka ) are also known throughout Finland.
