My Russian-Jewish grandmother sometimes baked hers. She called them "pirogen" and filled them with some of the same fillings as knishes: mashed potatoes with chicken cracklings; kasha with onions; mushrooms and onions; leftover meat or chicken, ground with mushrooms and onions. I do not remember the dough, but I think it was a pie dough with small changes in it. Definitely pastry, not noodle dough.
But when she cooked them in soup she used her noodle dough. Either way they were delicious! :lips:
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