Pierogi - small filled pies
The stuffed buns pirozhki (Russian: пирожки) are probably one of the most famous dishes of Russian cuisine. They are made of yeast dough and stuffed with meat, vegetable or fruit filling. Usually pirozhki are baked, but it is also possible to fry them. This is a recipe for basic yeast dough and three vegetable fillings (Carrot with onion and egg, Cabbage with onion, Green onions with egg). In Russia, pirozhki are served with sour cream or melted butter.
| 750 g (= 6 cups) | flour |
| 350 ml (=1.5 cups) | water |
| 30 g | yeast (room temperature) |
| 170 ml (=5.5 oz) | sunflower oil |
| 3 tsp | salt |
| 1 1/2 tsp | sugar |
| 1 | egg |
| 1 tbsp | butter |
This dough is best for pierogi with vegetable fillings, for example, with mashed potatoes, carrots, cabbage or green onion.
Good to know: In Russia a pierog (russ.: пирог) is a big pie with one filling. Small pierogi are called pierozhkí (russ.: пирожки).
Pierogi - step by step
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- Gradually add oil, water, salt and flour mixing well until soft and smooth dough is formed. The dough shouldn’t get too dry as this makes pierogi also dry. Cover dough with a dishtowel and let it rest in a warm place for about 2 hours.
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- Knead the dough, cut it in small pieces. Place dough pieces on slightly floured surface and roll each piece into a thin circle.
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- Put 1 tbsp of the filling in the middle of each circle. Form the circles to pockets, pressing the edges to seal tightly.
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- Arrange pierogi on a greased backing sheet leaving enough space between the pierogi so they can rise. Cover with a dishtowel and let pierogi rest for about 20 minutes. Mix an egg yolk with butter and brush pierogi with this mixture.
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- Preheat the oven to 200-220°C (390-430 F). As soon as pierogi turn light brown, reduce the heat to 150°C (300 F). Bake for about 20 minutes.
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- Combine yeast, sugar, 2 tsp of flour and 50 ml (= 3 tbsp) of water in a bowl and stir until well blended. Cover the bowl with a dishtowel and let it rest for about 15 minutes.
Tip: Let ready pierogi rest on the baking sheet uncovered for about 20 minutes. This makes them soft and juicy.
Serving idea: The Russians dip pierogi into sour cream or melted butter. When served like this pierogi taste especially yummy.
Pierogi filling: Carrot with onion and egg
| 500 g (=1.1 lb) | carrots |
| 2 | onions |
| 2 | eggs |
| 2 tbsp | oil |
| salt, pepper |
Directions
- Peel and grate carrots.
- Chop onions.
- Preheat a pan and add oil. Fry onions until transparent.
- Hard boil the eggs, cool them using cold water. Peel and finely chop the eggs.
- Combine eggs, carrots and onions in a bowl. Season with salt and freshly ground pepper.
- Allow the mixture to cool and put 1 tbsp of the filling on each dough circle to make pierogi.
Pierogi filling: Cabbage with onion
| 1 | small cabbage |
| 2 | big onions |
| 1 bunch | chives |
| 4 tbsp | oil |
| salt, pepper, caraway |
Directions
- Wash and roughly chop the cabbage. Put it in a pan and steam on low heat until soft.
- Finely chop onions. Preheat a pan and add 2 tbsp of oil. Fry onions until transparent.
- Add the rest of the oil. Sear cabbage for a couple of minutes.
- Wash and chop chives, mix them with cabbage and onions. Season with freshly ground pepper, caraway and salt.
- Allow the mixture to cool and put 1 tbsp of the filling on each dough circle to make pierogi.
Pierogi filling: Green onions with egg
| 1 bunch | green (spring) onions |
| 2 | eggs |
| 50 g (= 2 oz) | butter |
| salt, pepper |
Directions
- Wash and finely chop green onions.
- Preheat a pan and add butter. Stir fry green onions until they are tender but still green.
- Hard boil the eggs, cool them using cold water. Peel and finely chop the eggs.
- Combine eggs and green onions. Season with salt and pepper.
- Allow the mixture to cool and put 1 tbsp of the filling on each dough circle to make pierogi.
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